quality and acceptability of high selenium beef m.j. marchello animal & range sciences...

Quality and Quality and AcceptabilityAcceptabilityof High Selenium Beefof High Selenium Beef

M.J. MarchelloM.J. Marchello

Animal & Range Sciences Animal & Range Sciences DepartmentDepartment

North Dakota State UniversityNorth Dakota State University

CollaboratorsCollaborators

Dr. Joye M. BondDr. Joye M. Bond

Family and Consumer ScienceFamily and Consumer Science

Minnesota State University, MankatoMinnesota State University, Mankato

Dr. Daniel J. KlenowDr. Daniel J. Klenow

Sociology DepartmentSociology Department

North Dakota State UniversityNorth Dakota State University

IntroductionIntroduction

Selenium essential nutrient with Selenium essential nutrient with multiple health benefitsmultiple health benefits

Primary source – beefPrimary source – beef Selenium content in feed affects Selenium content in feed affects

amount in meat if an organic sourceamount in meat if an organic source Anti-carcinogenic propertiesAnti-carcinogenic properties Antioxidant propertiesAntioxidant properties Maintain a healthy immune systemMaintain a healthy immune system

ObjectivesObjectives

Awareness of selenium attributesAwareness of selenium attributes In-house sensory evaluationIn-house sensory evaluation Consumer sensory evaluationConsumer sensory evaluation

MaterialsMaterials

43 crossbred steers stratified by 43 crossbred steers stratified by weight, fed an isonitrogenous and weight, fed an isonitrogenous and isocaloric diet with selenium in the isocaloric diet with selenium in the feedfeed

MaterialsMaterials

Number Number of of

AnimalsAnimalsDietDiet

Amount of Amount of

Se in FeedSe in Feed

99 High Se wheatHigh Se wheat

65 65 g/kg of g/kg of body weightbody weight

1111 High Se hayHigh Se hay

1111 Sodium Sodium selenateselenate

1212 ControlControl 9.5 9.5 g/kg of g/kg of body weightbody weight

(Lawler et al., 2004)(Lawler et al., 2004)

Strip Loin Selenium Strip Loin Selenium ContentContent((fresh weight basis)fresh weight basis)

High selenium wheat High selenium wheat – 108 – 108 g/100 gg/100 g

High selenium hay – 90 High selenium hay – 90 g/100 gg/100 g

Sodium selenate – 39 Sodium selenate – 39 g/100 gg/100 g

Control – 28 Control – 28 g/100 gg/100 g

MethodologyMethodology

Strip loins removed 24 hours post Strip loins removed 24 hours post mortemmortem

Vacuum packed and aged 14 daysVacuum packed and aged 14 days Frozen until utilized for sensory Frozen until utilized for sensory

evaluationevaluation Cut into 2.54 cm (1 inch) cubesCut into 2.54 cm (1 inch) cubes Averaged 10 steaks/strip loinAveraged 10 steaks/strip loin

Consumer Consumer EvaluationsEvaluations

Participants completed pre-evaluation Participants completed pre-evaluation of selenium fed beefof selenium fed beef

Participants given top loin steakParticipants given top loin steak Participants returned sensory Participants returned sensory

evaluation form after consuming evaluation form after consuming cooked steakcooked steak

In-House Sensory In-House Sensory EvaluationEvaluation 6 steaks selected from each treatment6 steaks selected from each treatment Thawed under refrigerationThawed under refrigeration

– 33C (37C (37F)F) Broiled in household electric ovenBroiled in household electric oven

– 7171C (160C (160F)F) 1.27 cm cubes presented to panelists1.27 cm cubes presented to panelists Evaluated using Hedonic scaleEvaluated using Hedonic scale

CharacteristicsCharacteristics

Overall LikingOverall Liking TendernessTenderness JuicinessJuiciness FlavorFlavor

Hedonic ScaleHedonic Scale

1.1. Dislike extremelyDislike extremely2.2. Dislike very muchDislike very muchUnacceptableUnacceptable3.3. Dislike moderatelyDislike moderately4.4. Dislike slightlyDislike slightly

5.5. Neither like nor dislikeNeither like nor dislike NeutralNeutral

6.6. Like slightlyLike slightly7.7. Like moderatelyLike moderately8.8. Like very muchLike very much AcceptableAcceptable9.9. Like extremelyLike extremely

Consumer AwarenessConsumer Awareness

Research indicates that selenium (a Research indicates that selenium (a mineral needed in very small amounts mineral needed in very small amounts in humans) intake may be related to the in humans) intake may be related to the incidence of heart disease and cancer, incidence of heart disease and cancer, probably through its antioxidant probably through its antioxidant functions.functions.

– 32.2% (107) were aware32.2% (107) were aware– 67.8% (225) were not aware67.8% (225) were not aware

Statement


Studies have shown that low Studies have shown that low selenium intake is associated with an selenium intake is associated with an increased risk of developing heart increased risk of developing heart disease.disease.


Statement


Studies have shown that skin cancer Studies have shown that skin cancer patients given selenium supplements patients given selenium supplements had lower cancer and death rates from had lower cancer and death rates from lung, prostate, and colon cancer.lung, prostate, and colon cancer.


Statement

Sensory Evaluation of Sensory Evaluation of Consumer Prepared SteaksConsumer Prepared Steaks

Consumer Prepared Consumer Prepared SteaksSteaks

Treatment GroupTreatment Group

AttributeAttribute RatingRating ControlControl WheatWheat HayHay

Overall Overall LikingLiking

AcceptableAcceptable 89.8% (79)89.8% (79) 76.8% (63)76.8% (63) 91.2% (62)91.2% (62)

NeutralNeutral 5.7% (5)5.7% (5) 11.0% (9)11.0% (9) 5.9% (4)5.9% (4)

UnacceptabUnacceptablele

4.5% (4)4.5% (4) 12.2% (10)12.2% (10) 2.9% (2)2.9% (2)

TotalTotal 100.0% 100.0% (88)(88)

100.0% 100.0% (82)(82)

100.0% 100.0% (62)(62)

Chi-SquareChi-Square X = 8.809, df = 4, p .066X = 8.809, df = 4, p .066





TendernessTenderness AcceptableAcceptable 79.5% (70)79.5% (70) 64.2% (52)64.2% (52) 86.6% (58)86.6% (58)

NeutralNeutral 10.2% (9)10.2% (9) 16.0% (13)16.0% (13) 10.4% (7)10.4% (7)


10.2% (9)10.2% (9) 19.8% (16)19.8% (16) 3.0% (2)3.0% (2)

TotalTotal 100.0% 100.0% (88)(88)

100.0% 100.0% (81)(81)

100.0% 100.0% (67)(67)






JuicinessJuiciness AcceptableAcceptable 80.7% (71)80.7% (71) 76.5% (62)76.5% (62) 85.3% (58)85.3% (58)

NeutralNeutral 5.7% (5)5.7% (5) 7.4% (6)7.4% (6) 10.3% (7)10.3% (7)


13.6% (12)13.6% (12) 16.0% (13)16.0% (13) 4.4% (3)4.4% (3)

TotalTotal 100.0% 100.0% (88)(88)

100.0% 100.0% (81)(81)

100.0% 100.0% (68)(68)






FlavorFlavor AcceptableAcceptable 84.1% (74)84.1% (74) 80.2% (65)80.2% (65) 88.2% (60)88.2% (60)

NeutralNeutral 9.1% (8)9.1% (8) 4.9% (4)4.9% (4) 8.8% (6)8.8% (6)


6.8% (6)6.8% (6) 14.8% (12)14.8% (12) 2.9% (2)2.9% (2)

TotalTotal 100.0% 100.0% (88)(88)

100.0% 100.0% (81)(81)

100.0% 100.0% (68)(68)


Sensory Evaluation of Sensory Evaluation of Steaks Prepared Under Steaks Prepared Under

ControlControlConsumer Prepared Consumer Prepared SteaksSteaks



Overall Overall LikingLiking

AcceptableAcceptable 82.4% (28)82.4% (28) 88.2% (30)88.2% (30) 79.4% (27)79.4% (27)

NeutralNeutral 0.0% (0)0.0% (0) 2.9% (1)2.9% (1) 0.0% (0)0.0% (0)


17.6% (6)17.6% (6) 8.8% (3)8.8% (3) 20.6% (7)20.6% (7)

TotalTotal 100.0% 100.0% (34)(34)

100.0% 100.0% (34)(34)

100.0% 100.0% (34)(34)






TendernessTenderness AcceptableAcceptable 77.1% (27)77.1% (27) 85.7% (30)85.7% (30) 68.6% (24)68.6% (24)

NeutralNeutral 5.7% (2)5.7% (2) 11.4% (4)11.4% (4) 5.7% (2)5.7% (2)


17.1% (6)17.1% (6) 2.9% (1)2.9% (1) 25.7% (9)25.7% (9)

TotalTotal 100.0% 100.0% (35)(35)

100.0% 100.0% (35)(35)

100.0% 100.0% (35)(35)






JuicinessJuiciness AcceptableAcceptable 60.0% (21)60.0% (21) 88.6% (31)88.6% (31) 71.4% (25)71.4% (25)

NeutralNeutral 25.7% (9)25.7% (9) 8.6% (3)8.6% (3) 11.4% (4)11.4% (4)


14.3% (5)14.3% (5) 2.9% (1)2.9% (1) 17.1% (6)17.1% (6)

TotalTotal 100.0% 100.0% (35)(35)

100.0% 100.0% (35)(35)

100.0% 100.0% (35)(35)






FlavorFlavor AcceptableAcceptable 80.0% (28)80.0% (28) 82.9% (29)82.9% (29) 74.3% (26)74.3% (26)

NeutralNeutral 2.9% (1)2.9% (1) 8.6% (3)8.6% (3) 11.4% (4)11.4% (4)


17.1% (6)17.1% (6) 8.6% (3)8.6% (3) 14.3% (5)14.3% (5)

TotalTotal 100.0% 100.0% (35)(35)

100.0% 100.0% (35)(35)

100.0% 100.0% (35)(35)


Least Square MeansLeast Square Meansof Warner-Bratzlerof Warner-BratzlerPeak Shear ForcePeak Shear Force

TreatmentTreatmentaa

Peak Shear Peak Shear

Force (lbs)Force (lbs) SEMSEM

Control (n = 12)Control (n = 12) 7.397.39bb 0.410.41

Hay (n = 11)Hay (n = 11) 7.987.98bb 0.400.40

Sodium Selenate (n = Sodium Selenate (n = 11)11)

7.997.99bb 0.400.40

Wheat (n = 9)Wheat (n = 9) 7.577.57bb 0.440.44aaThree core samples per treatment steak.Three core samples per treatment steak.bbWithin columns not significantly different (P = 0.6495).Within columns not significantly different (P = 0.6495).

SEM = Standard Error of the Mean.SEM = Standard Error of the Mean.

quality and acceptability of high selenium beef m.j. marchello animal & range sciences...

Documents

g100 g slide

preevaluation of selenium

feed slide

g100 g high selenium

g100 g high selenium

sensory evaluation form

sensory evaluation cut

sensory evaluation frozen