Jacinthe Fortin

Effect of calf feeding regimes and diet EDTA on physico-chemical characteristics of veal stored under modified atmospheres

Physico-chemical characteristics of veal from 30 calves allotted to five different rations with respect to iron bioavailability were evaluated at packaging and after 2 and 4 weeks of storage under both 100% CO(2) and 100% N(2). The five diets were Milk, Grain, Mix (combination of Milk and Grain) and Mix + EDTA and Grain + EDTA where 15 mg EDTA were added per mg Fe in the feed concentrate. Diet EDTA was generally more influential on veal quality than storage treatments. The chelator caused an unexpected pH drop in veal stored four weeks irrespective of storage conditions (p ≤ 0.05). However, the colour, texture and flavour of meat from animals fed EDTA in the Grain- and Mix-ration was equivalent to that of Milk-fed veal (p ≤ 0.05). The EDTA treatments also improved the appearance of veal under anoxic atmospheres. Upon storage however, the chelator increased veal drip losses (p ≤ 0.05) and also cooking losses from Grain-fed calves (p ≤ 0.05). Packaging under CO(2) decreased pH (p ≤ 0.05) and increased drip losses (p ≤ 0.05) but did not alter other physico-chemical parameters. Dietary treatments had no effect on shear forces (p > 0.05) which decreased after two weeks in storage (p ≤ 0.05) independent of gas atmospheres. Overall, the quality characteristics of pale veal were obtained following addition of EDTA in Grain- and Mix-fed animals and were maintained in storage. This approach looks promising for the veal industry but warrants further research.

Comparing information obtained from ranking and descriptive tests of four sweet corn products

Descriptive profiling is known to require long and expensive training of assessors to provide reliable and consistent results. However, alternative methods for obtaining this type of information are limited. Two experiments were conducted to compare the quality of results obtained by conventional profiling and an alternative solution, a ranking test. In the first experiment, a trained panel of eight assessors evaluated 10 attributes of sweet corn whereas in the second experiment, an untrained panel of 20 assessors performed the same task on the same samples but using a ranking procedure. The results from both experiments are coherent as far as overall product discrimination is concerned. Slight discrepancies were found in the discriminating attributes from one panel to another. These experiments also showed that methods used to measure consensus for profile data such as generalised Procrustes analysis can be applied to ranking data to provide the same kind of results. The findings suggest that whenever one has insufficient time to train a panel, one should consider using an untrained panel and conduct a ranking test. Further studies, however, are needed to verify if ranking tests can be used fruitfully or adapted to a wider range of products and a greater number of attributes.

Post-process, packaging-induced fermentation of delicatessen meats

Abstract The effect of slicing and vacuum packaging at retail upon refrigerated shelf-life at 4 and 8 °C of ham, bologna and pastrami was studied. Health inspection staff monitored slicing and packaging steps at three stores and transported sliced and unsliced controls to the laboratory for storage tests. Following storage for 17 and 21 days at 4 °C, meat packages were evaluated for consumer acceptability by survey at retail. Microbiology analysis revealed that no store was consistently better or worse than the others. Numbers of bacteria (mainly lactics) were different during storage of the meats (pastrami> ham> bologna). Growth occurred mainly at the surface of unsliced meats and indications were that the same localization of growth also occurred in sliced meats. Bacterial growth following packaging was essentially a desirable lactic food fermentation. Neither pH nor fermentable carbohydrate concentration changes were useful in predicting refrigerated shelf-life. The ‘freshness’ of unsliced meats (≥21 days code) used did not correlate with the number of bacteria present initially or during refrigerated storage of slices (internal or surface). Products stored 17 or 21 days at 4 °C were judged by consumers as being equal. Sliced, packed in film of low O 2 permeability and stored using acceptable sanitation procedures, bologna, ham and pastrami were acceptable for 21 days at 4°C and would not represent a threat to public health even though bacterial numbers were> 10 7 CFU g −1.

“Chilled” pork — Part II. Consumer perception of sensory quality

The objective of this study was to compare consumer perception of the sensory quality of grilled Canadian pork destined for Japanese and domestic markets, with particular reference to export selection criteria imposed by Japanese importers and transportation conditions. Consumers from Quebec, Canada tasted local and export quality pork subjected to chilled (aged 43 days at -1.7 °C) or conventional ageing (5 days at 3.1 °C). Consumers scores (out of 10) were higher (P<0.05) in the chilled than conventionally aged pork for tenderness (6.8 vs 5.7), juiciness (6.6 vs 6.0), taste liking (6.4 vs 5.9) and overall acceptability (6.7 vs 6.1). When informed that the conventionally aged, domestic quality pork was destined for the domestic market, consumer scores increased significantly (P<0.05). No effect of information was observed on the perception of the chilled export quality meat, perhaps a consequence of the high sensory quality observed prior to labelling.

Chilled pork--Part I: Sensory and physico-chemical quality.

Chilled meat exportation comprises chilling within 48 h post-mortem to temperatures <0 °C without freezing and holding under these conditions for several weeks. The effects of this ageing on sensory quality of pork are unknown and hence the objective of this study was to compare the sensory quality of Canadian pork as found in an export (Japan) market and locally. Regardless that the Japanese markets quality criteria were met, pork sorted on-line differed (P<0.05) from that for the domestic market only for lightness, exudate and cooking loss; no differences in intramuscular fat content were observed. Overall, a trained panel scored weaker pork and meat flavours and odours in the export than the domestic pork as a result of either the quality by selection if roasted or the ageing (-1.7 °C, 43 days exported chilled or 3.1 °C, 5 days domestic) if grilled or shabu shabu. Grilled pork was also more tender, sweeter and had stronger caramel flavour with the chilled ageing.

Effects of ractopamine administration and castration method on muscle fiber characteristics and sensory quality of the longissimus muscle in two Piétrain pig genotypes

Single and combined effects of ractopamine supplementation (RAC, 7.5 vs. 0 ppm), castration method (surgical castration: SC vs. immuno-castration: IM) and genotype (genotype A: GA vs. GB containing 25% or 50% Piétrain) were determined on longissimus muscle (LM) fiber traits and quality of pork (n=512). RAC increased fiber IIX cross-sectional area (P=0.009) and decreased glycolytic potential (P=0.02) and pork tenderness (P<0.001). Fiber traits indicated that LM of IM pigs was more oxidative (P<0.05) and meat had slightly higher (P=0.04) off-flavor score and WBSF than SC. LM from GB pigs was paler (P<0.05) and had greater (P<0.05) glycolytic potential, IIX fiber cross sectional area and pork off-flavor than GA. RAC supplementation, castration method and genotype or their combination affected some fiber traits and some quality parameters but differences reported were small indicating these treatments or their combination could be used without major prejudice to meat quality.

Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studies.

Québec consumers and pig farmers selected their preferred chop from 16 images that had been modified to give 16 treatments: two levels each of fat cover, colour, marbling and drip. The selection process was repeated eight times from different groups of chops. Fat cover (47% preferred lean) and colour (44%, light red) were the most frequently chosen characteristics. No significant differences were observed between farmers and consumers preferences (chi(2) test, P<0.05). Two preference-based clusters were found; 41% preferring dark red, lean meat and 59%, light red, lean meat, without marbling or drip. Choice-based clusters showed no significant links with either individual socio-demographic items, including pig farmer as occupation, or the three socio-demographic-based clusters observed (chi(2) test, P<0.05). No evidence was found to suggest that the choices of pig farmers differed from those of consumers and, therefore, inclusion of pig farmers in consumer panels would not bias consumer choice for pork.