Biomedical subjects

K M Eskridge

Publications and source records attributed to K M Eskridge.

10 recordsLinked to original sources

PubMed2006

Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks.

To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1 degrees C cooler. Pairs of strip loins were matched to similar Warner-Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged Choice samples were numerically superior for all sensory traits, consumers placed similar bid values (P = 0.12) on wet- and dry-aged Choice samples ($3.82 per 0.45 kg and $3.57 per 0.45 kg, respectively). Wet-aged Prime samples were rated more desirable (P < 0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought $3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) who preferred the dry-aged Choice samples over the wet-aged Choice samples were willing to pay $1.99/0.45 kg more (P < 0.001) for dry-aged samples. The consumers who preferred the wet-aged Choice over the dry-aged Choice samples (39.2%) were willing to pay $1.77/0.45 kg more (P < 0.0001). Consumers who preferred wet-aged Prime over dry-aged Prime samples (45.8%) paid $1.92/0.45 kg more (P < 0.0001). Consumers who preferred dry-aged Prime samples (27.5%) were willing to pay $1.92/0.45 kg more than for the wet-aged Prime samples. Although more consumers preferred wet-aged samples, markets do exist for dry-aged beef, and consumers are willing to pay a premium for this product.

Animals↗

PubMed2005

Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks.

To determine US consumer acceptance and value of beef from various countries, 24 taste panels of consumers (n = 273 consumers) were conducted in Denver and Chicago. Two pairs of strip steaks were evaluated for flavor, juiciness, tenderness, and overall acceptability on eight-point hedonic scales. One pair consisted of an Australian grass-fed strip steak and a domestic strip steak, whereas the other pair included Canadian and domestic strip steaks. The pairs were matched to similar Warner-Bratzler shear values and marbling scores to decrease variation associated with tenderness and juiciness. A variation of the Vickery auction was used to obtain silent, sealed bids on steaks (0.45 kg) from the same strip loins sampled in the taste panel. Consumers gave higher (P < 0.001) scores for flavor, juiciness, tenderness, and overall acceptability for domestic steaks compared with Australian grass-fed steaks. Domestic steaks averaged 3.68/0.45 dollars kg, whereas consumers placed an average value of 2.48/0.45 dollars kg on Australian grass-fed steaks (P < 0.001). Consumers rated Canadian steaks numerically lower for juiciness (P = 0.09) and lower (P < 0.005) for flavor, tenderness, and overall acceptability than domestic samples. Consumers placed an average value of 3.95/0.45 dollars kg for domestic steaks and 3.57/0.45 dollars kg for Canadian steaks (P < 0.01). Consumers (19.0%) who preferred Australian grass-fed steaks over domestic steaks paid 1.38/0.45 dollars kg more (P < 0.001), whereas consumers (29.3%) who favored the Canadian steaks over the domestic steaks paid 1.37/0.45 dollars kg more (P < 0.001) for the Canadian steaks. A majority of US consumers seem to be accustomed to the taste of domestic beef and prefer domestic steaks to beef from Australia grass-fed and Canadian beef.

Animal Feed↗

PubMed2004

Consumer visual preference and value for beef steaks differing in marbling level and color.

To determine visual preference and value for fresh beef steaks differing in marbling level and color, consumers in Chicago and San Francisco (n = 124 per city) evaluated two pairs of steaks in a retail case. Steaks differing in marbling level (Modest/Moderate vs. Slight) and color (bright, cherry-red vs. dark red) were purchased at retail stores in each city. Consumers selected their preferred steak in each pair, described their selection criteria, and provided the price they were willing to pay for each of the four steaks. There was a difference in visual preference in each city, with most consumers preferring (P < 0.01) low (Slight) over high (Moderate/Modest) marbling; however, more (P < 0.01) consumers in Chicago (86.7%) preferred low marbling than in San Francisco (67.0%). Selection criteria were categorized into five groups: marbling, fat, color, appearance, and palatability. Marbling was mentioned by 65.4% of consumers who preferred high marbling, whereas 64.9% of consumers who preferred low marbling mentioned fat as a selection criterion. Bright, cherry-red color was preferred by a higher (P < 0.01) percentage of consumers in both Chicago and San Francisco (67.6 and 76.5%, respectively). Color was mentioned both by consumers who preferred bright, cherry-red color (64.8%) and those who preferred dark red color (63.9%). All preference groups were willing to pay more for their preferred steak (P < 0.01), but consumers who preferred low marbling were willing to pay more (P < 0.01) for their preferred steak than consumers who preferred high marbling. Consumers who preferred bright, cherry-red color were willing to pay more (P < 0.01) for their preferred steak than consumers who preferred dark red color. Consumers who preferred low marbling seemed to desire lean products, and consumers who preferred high marbling seemed to desire products with high eating quality. In this study, consumers were willing to pay more to purchase their preferred product; however, most consumers preferred low marbling and bright, cherry-red color.

Adipose Tissue↗

PubMed2004

Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level.

To determine consumer sensory acceptance and value of beef steaks differing in marbling level (high = upper USDA Choice and low = USDA Select), but similar in Warner-Bratzler shear value, consumers in Chicago and San Francisco (n = 124 per city) evaluated two matched pairs of high- and low-marbled strip steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks from the same strip loins as the samples. Consumers who purchased steaks also evaluated the steaks when prepared in their homes. Based on overall acceptability ratings, consumers were categorized into three groups: 1) those who consistently found high marbling more acceptable, 2) those who consistently found low marbling more acceptable, and 3) those who were indifferent. Consumers who evaluated at least one high-marbled and one low-marbled sample in their home were included in an evaluation environment analysis (n = 50). High-marbled steaks were rated higher (P < 0.01) in juiciness, flavor, and overall acceptability than low-marbled steaks. In Chicago, consumers tended to bid more (P < 0.10) for high-marbled steaks, whereas consumers in San Francisco did not. Consumers who found high-marbled steaks more acceptable and those who found low-marbled steaks more acceptable were willing to pay more (P < 0.01) for the more acceptable product. Consumers who evaluated high- and low-marbled samples in both the laboratory and home environments rated high- and low-marbled samples similar (P > 0.10) in flavor, juiciness, tenderness and overall acceptability when evaluating the steaks in their homes. In addition, these consumers were willing to pay similar (P > 0.10) amounts for high- and low-marbled samples in both environments. Overall, consumers found high-marbled steaks to be more acceptable than low-marbled steaks in flavor and overall acceptability when tenderness differences were minimized in the laboratory environment. Consumers were willing to pay more for their preference, whether that preference was for high-marbled or low-marbled steaks.

Adipose Tissue↗

PubMed2004

A comparison of consumer sensory acceptance and value of domestic beef steaks and steaks from a branded, Argentine beef program.

To determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks matching the taste panel samples. Consumers were categorized into three groups based on overall acceptability ratings: 1) those who found Argentine steaks more acceptable, 2) those who found domestic steaks more acceptable, and 3) those who were indifferent. Consumers rated domestic steaks higher (P < 0.05) in juiciness, tenderness, flavor, and overall acceptability. Consumers in both Chicago and San Francisco were willing to pay more (P < 0.05) for domestic steaks (0.86 dollars and 0.52 dollars per 0.45 kg, respectively). In both cities, consumers who found Argentine samples more acceptable were willing to pay more (P < 0.05) for Argentine steaks (0.74 dollars per 0.45 kg in Chicago and 1.82 dollars per 0.45 kg in San Francisco), and consumers who found domestic samples more acceptable were willing to pay more (P < 0.05) for domestic steaks (1.66 dollars per 0.45 kg in Chicago and 1.34 dollars per 0.45 kg in San Francisco). Consumers who were indifferent were willing to pay similar (P = 0.99) amounts for Argentine and domestic steaks. Although some consumers found Argentine beef more acceptable than domestic beef (19.7 and 16.5% in Chicago and San Francisco, respectively) and were willing to pay more for it, most consumers found domestic beef to be more acceptable (59.0% in Chicago and 61.5% in San Francisco) and were willing to pay more to obtain a more acceptable product.

Animals↗

PubMed1996

Effects of Mesocyclops longisetus (Copepoda:Cyclopidae) on mosquitoes that inhabit tires: influence of litter type, quality, and quantity.

A 59-week study was conducted to evaluate the impact of adult Mesocyclops longisetus populations on larval mosquito species inhabiting tires. Greater than 90% reduction of number of 1st and 2nd instars was recorded by 4 wk with 90% reduction of number of 3rd and 4th instars after 7 wk. Reduced control was noted with the onset of cooler winter water temperature. Overall. a 52% reduction in the number of 1st and 2nd instars was achieved, and a 57% reduction was noted in number of 3rd- and 4th-instar mosquito larvae. Cooler temperatures resulted in a decline of adult Mesocyclops, which resulted in reduced larval control. Significantly greater numbers of Mesocyclops adults were collected in tires with either new litter or heavy amounts of litter regardless of litter type. Lastly, litter type, either oak leaves or pine needles, did not influence mosquito reduction or abundance of Mesocyclops populations.

Animals↗

PubMed1994

Flow cytometric analyses of lymphocyte subsets in peripheral blood and lymphoid tissues of gnotobiotic calves during primary acute postnatal infections of bovine viral diarrhea virus.

Eight 1-day-old gnotobiotic calves were exposed to one of 2 noncytopathic isolates of bovine viral diarrhea virus (ncp-BVDV 7937 and ncp-BVDV 126) and 2 similar calves were not infected and served as controls. Phenotypic analyses of peripheral blood mononuclear leukocytes at 3, 7, and 10 days postinfection (PI), and cell preparations of thymus, Peyer's patch, mesenteric lymph node, spleen, and bone marrow collected at necropsy, 10 days PI, were conducted using flow cytometric techniques on cells stained by an indirect fluorescent antibody assay using monoclonal antibodies specific for mononuclear leukocyte subsets. Significant fluctuations in specific subsets of peripheral blood mononuclear leukocytes were observed in calves exposed to ncp-BVDV 7937 on day 3 PI (cells expressing MHC class II), day 7 PI (B-cells), and day 10 PI (B cells and cells expressing MHCII). Significant phenotypic differences between groups were also detected in cell preparations from Peyer's patch and thymus. Calves exposed to ncp-BVDV 7937 had a significantly higher percentage of B cells than calves exposed to ncp-BVDV 126 and calves not exposed to BVDV. Calves exposed to ncp-BVDV 126 had a significantly higher percentage of CD2 (BoCD2) positive T cells than calves not exposed to BVDV. Fragility of thymic cell preparations was attributed to infection with virus. These results highlight the importance of the tropism of BVDV for cells of the bovine immune system and its role as a significant immunosuppressive agent capable of predisposing affected animals to infection with other agents.

Animals↗

PubMed1992

Comparison of six commercially available transport media for maintenance of Serpulina (Treponema) hyodysenteriae.

Two anaerobic (A1 and A2), 1 selective (S1), and 3 conventional (C1, C2, and C3) transport media formulations were compared for their capacity to maintain the viability of Serpulina (Treponema) hyodysenteriae. Initial experiments compared the recovery of S. hyodysenteriae from pure cultures held in each transport medium for 0.5, 1, 2, 3, 5, and 7 days at -40 C, 4 C, 25 C, and 36 C. Subsequent experiments compared each transport medium for maintenance of S. hyodysenteriae in fecal specimens obtained from experimentally infected pigs after holding for up to 7 days at 25 C. In each experiment, the viability of S. hyodysenteriae in each transport medium incubated at each temperature and for each period was determined by inoculating the transport medium onto either trypticase soy agar with 5% sheep blood or selective BJ agar and incubating at 42 C anaerobically. Viability and fecal flora contamination were evaluated blindly after 2-, 4-, and 6-day incubation periods. At -40 C, recovery of viable S. hyodysenteriae from pure culture did not differ among the transport media from 0.5 to 7 days, and all of the transport media consistently maintained the viability of the spirochetes for 7 days. At 4 C, the anaerobic and selective transport media maintained the viability of pure cultures of S. hyodysenteriae significantly better than did the conventional transport media group at day 7 (P = 0.019). At the same temperature, the anaerobic media maintained viability better than did the conventional media at 5 days (P less than 0.042).(ABSTRACT TRUNCATED AT 250 WORDS)

Anaerobiosis↗

PubMed1990

CSF ion composition and manipulation during thermoregulation in an avian species, Gallus domesticus.

1. At thermoneutrality (28 degrees C), CSF Na+:Ca2+ in hens was 61.66; under thermal stress (39 degrees C), it changed to 59.38 (30 min), 62.58 (3 hr), and 52.44 (10 hr); no change in ratio occurred at 15 degrees C. 2. ICV Ouabain and/or EGTA increased body temperature (TR) but not respiration rate (RR) at 39 degrees C. 3. At 28 degrees C, Ouabain decreased, and EGTA increased, TR and RR. 4. Ca2+ may be more critical than Na+ in thermoregulation. 5. Heat stress appears to stimulate Na+-transport mechanisms other than Na+-ATPase. 6. RR appears to be a function of TR, not of ion balance.

Animals↗

PubMed1989

Forage intake by lactating beef cows differing in potential for milk production.

Two feeding trials (early and late lactation) were conducted to measure ad libitum forage intake by beef cows from three breed groups of similar mature weight, but with different milk production potential. Twenty-four cow-calf units, eight from each milk production level (low, medium and high) were grouped (two/pen) based on similarity of cow weight and previous weigh-suckle-weigh and calf weaning weight data. Each pair of cow-calf units was confined to separate pens and allowed ad libitum access to chopped native Sandhills meadow hay. Dry matter intake, cow and calf BW and calf milk consumption were determined. Daily DMI (kg/hd) and milk consumption showed a positive linear response (P less than .05) among low, medium and high milk-producing cows. When cow DMI was expressed as g/unit mean cow BW during the trial, both a positive linear (P less than .05) and a quadratic response (P less than .01) expressed the relationship among production levels during early and late lactation. Calf forage intake, birth weight and adjusted 181- and 205-d weaning weight had no linear or quadratic relationship (P greater than .10) to milk production levels. However, June 1 calf weight, actual calf weaning weight and calf rate of gain (birth to weaning) had a positive linear (P less than .07) relationship. Best fit regression models with DMI as the dependent variable were developed for each trial based on R2 and CV values of the potential models. The best fit model (R2 = .94, SE = .33) for early lactation included production level as a class variable with cow BW.75 and calf birth weight as independent variables. The best fit model (R2 = .92, SE = .53) for late lactation included actual weaning weight in addition to the variables used during early lactation.

Animal Feed↗