Food and Nutritional Sciences - Conference Items

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Consumer acceptability of beef in regions of the British Isles
(Australian Meat Processor Corporation, 2018) Chong, F. S.; Farmer, Linda J.; Hagan, T. D. J.; Moloney, Aidan P.; Kerry, Joseph P.; O’Sullivan, Maurice G.
Republic of Ireland (ROI) and Northern Ireland (NI) supply beef to both the home market and to Great Britain (GB). A previous study has shown differences in consumer overall liking scores between four cities in the United States [1]. Consequently, beef producers are keen to identify if there are regional differences between consumers from NI, ROI and GB, to market their products more effectively. The Meat Standards Australia (MSA) grading system has been developed to predict beef eating quality based on large scale consumer data [2] and internationally recognized protocols have been developed to conduct these consumer panels. This paper reports the results of an investigation of how regions and socio-demographic factors influence consumer liking of beef.
Grass-based production systems for late-maturing suckler bulls: Carcass characteristics and meat eating quality
(Australian Meat Processor Corporation, 2018) Moloney, Aidan P.; O'Riordan, , Edward G.; McGee, Mark; O’Sullivan, Maurice G.; Kerry, Joseph P.; Coyle , Shannon; Monahan, Frank J.; Siphambili, Sibhekiso; Moran, Lara; Department of Agriculture, Food and the Marine, Ireland
Some European markets for bulls from the suckler beef cow herd require that they be < 20 months of age and have a carcass fat classification of ≥6 on a 1 (leanest)-15 (fattest) scale. Grazing of late-maturing breed bulls for 100 days prior to indoor finishing on concentrates for 100 days achieved this fat classification [1]. Since grazed grass is the cheapest feedstuff in temperate climates [2], increasing the proportion of grazed grass in the diet of bulls through a longer grazing season, would decrease the cost of production and the beef would be more attractive to “grass-fed” beef consumers. However, the carcass fat classification may not be achieved due to the lower energy density of grass compared to concentrates. Given the modest correlation between carcass fat classification and many meat quality variables [1], we hypothesised that slaughtering bulls from pasture at 19 months of age with or without supplementary concentrates would have a minor impact on meat quality when compared with bulls finished on ad libitum concentrates.
Colour and tenderness of muscles from Holstein-Friesian bulls (19 months) or steers (24 months): effect of carcass suspension
(Australian Meat Processor Corporation, 2018) Moloney, Aidan P.; Prendiville, Robert P.; Allen, Paul; O’Sullivan, Maurice G.; Kerry, Joseph P.; Moran, Lara; Department of Agriculture, Food and the Marine, Ireland
Finishing male Holstein-Friesian (HF) cattle as bulls at 19 months of age can be more profitable than finishing similar animals as the more traditional steers at 24 months of age [1], but there is a perception that beef from such bulls is less tender and darker than beef from the steers. Pelvic suspension of the carcass has been shown to improve tenderness in some muscles [2]. We hypothesized that pelvic suspension would ameliorate any difference in tenderness between the bulls and steers. Our objective therefore was to compare colour and tenderness of selected muscles from bulls and steers of dairy origin and to determine the effect of carcass suspension method on these variables.
Shelf-life extension of low salt sausages using HPMC-based films containing nanoparticle rosemary extract
(Brill, 2017-08-14) Stokes, Chloe; Kerry, Joseph P.; O'Sullivan, Maurice G.; Troy, Declan; McDonnell, Ciara; Hinds, Laura; Kerry, Joseph
The objective of this study was to evaluate the shelf life of fresh sausages when packaged in an antimicrobial film manufactured using hydroxypropyl methylcellulose (HPMC) and commercially-sourced nanoparticle rosemary extract. The sausage samples were also inoculated with Escherichia coli and stored at 4°C to examine the antimicrobial activity of the antimicrobial film further. Results from this work demonstrated that the 0.5% Rosemary film performed better than no film and control film treatment.
Plant-based diets: a review of the definitions and nutritional role in the adult diet
(Cambridge University Press on behalf of The Nutrition Society, 2021-12-20) Kent, Gráinne; Kehoe, Laura; Flynn, Albert; Walton, Janette; Department of Agriculture, Food and the Marine, Ireland
Plant-based (PB) diets are associated with good health and are also recommended for environmental sustainability. The present review aimed to summarise the definitions of PB diets globally and to investigate the nutritional role of PB diets in adults. This review found that there is a wide range of PB definitions ranging from the traditional vegetarian diets (including vegan) to semi-vegetarian/flexitarian diets. Furthermore, other diets which were originally developed due to their associations with positive health outcomes, such as the portfolio, Mediterranean-style, DASH, healthy US-style, planetary health and Nordic-style diets, have been encompassed in PB definitions due to their emphasis on certain PB components. This review has highlighted that those consuming a PB diet are more likely to meet recommended intakes for carbohydrate, dietary fibre and vitamin E and are less likely to meet recommendations for protein, vitamin B12 and iodine compared to omnivores. Regardless of consumer type, neither PB consumers nor omnivores met recommendations for intakes of vitamin D, calcium and sodium. While intakes of protein, n-3, iron and zinc were generally sufficient from the PB diet, it is important to acknowledge the lower bioavailability of these nutrients from PB foods compared to animal-derived products. As dietary patterns shift towards a more PB diet, there is a need for further studies to investigate the role of PB diets for nutritional adequacy and status in populations currently accustomed to consuming a primarily omnivorous diet.

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