Changes in intramuscular connective tissue brought about by conditioning were investigated in bovine muscles of different quality. Perimysial and endomysial collagens were solubilized to a small extent during conditioning and residual insoluble collagens in both connective tissue domains were damaged by proteolytic processing. Yields of soluble perimysial material from unconditioned muscles were significantly lower (p = 0.096) than from conditioned muscles. Solubilized perimysial collagen from unconditioned muscles was significantly lower (p = 0.015) than from conditioned muscles with 1±0.8 % of original collagen solubilized for unconditioned muscles and 3.4 ± 3.3 % for conditioned muscles. 87.5 % of the muscles examined showed an increase in percentage solubilized collagen due to conditioning. The main peptide components observed on analysis of insoluble perimysial fractions after CNBr digestion were derived from types I and III collagen. No changes were observed in the major peptide bands due to conditioning. Yields of soluble endomysial fractions representedo, n average,9 4.5 % of total extracted endomysial material for unconditioned muscles compared with 97.5 % for conditioned muscles. Soluble endomysial fractions contained, on average, 0.13 % collagen from unconditioned muscles and 0.22 % collagen from conditioned muscles. The main peptide components observed on analysis of insoluble endomysial fractions after CNBr-digestion were derived from types I and III collagen. Changes observed on the peptide maps, evident as the appearanceo f a number of new bandsf rom conditioned samples,a ppearedt o be muscle specific. % Type III collagen decreased on conditioning, indicating that endomysial type III collagen was preferentially destroyed during - conditioning. In model systems, insoluble perimysium treated with pepsin over 24 h resulted in little damage to the insoluble collagenous residue remaining. Insoluble perimysium treated with cathepsin resulted in changes to the major peptide bands on one-dimensional SDSpolyacrylamide gel electrophoresisw hich were evident after 24 h treatment. Two-dimensional peptide maps obtained from conditioned insoluble perimysium and from insoluble perimysium treated with cathepsin for 24 h were altered relative to the unconditioned insoluble perimysium, indicating proteolytic damage to high molecular weight fractions. The in vitro case was extreme, but was comparable with conditioned insoluble perimysium. In addition, new peptide material in conditioned perimysium and endomysium in the molecular weight range 40 000 to 50 000 was observed, while perimysial samples revealed loss of peptide material, due to conditioning. Percentage solubilized collagen was higher (p < 0.05) from three muscles of varying quality when pre-injected with 0.1 M lactic acid and conditioned from 1 to 14 days than from untreated muscles. Analysis of the high molecular weight collagen peptides from lactic acid treated muscles by two-dimensional SDS-polyacrylamide gel electrophoresis revealed increased incidence of degradation in this region compared with untreated controls. Sensory profiling using quality descriptive analysis (QDA) was carried out on three muscles of varying quality, pre-injected with 0.1 M lactic acid and results compared with untreated muscles. The results obtained failed to correlate the observed biochemical changes due to lactic acid treatment with perceived textural changes in these muscles. However, variability of the taste panel scores contributed significantly to the results obtained.

Thesis (M.S.), Wellness Management--University of Central Oklahoma, 2007. / Includes bibliographical references (leaves 52-58 ).

This study investigated the implications of substituting citric acid with other acidulants; malic acid, fumaric acid and tartaric acid and a combination thereof (Fruitaric® acid), in a flavoured sports drink. A trained sensory panel (n=10) compared the sourness intensity of the acidulants at both equal sour and equal weight concentrations in water and in a Grape and a Lemon&Lime flavoured sports drink. The sensory panel compared the temporal character of the acidulants at equal sour concentrations in water and both sports drink flavours. This included determining the rate, onset, duration and maximum intensity parameters of the perceived sourness. To determine if repeated exposure testing of sports drinks with the different acidulants added at equal sour concentrations would lead to hedonic adjustment, consumers (n=128) were repeatedly exposed to a Lemon&Lime flavoured sports drink over a period of 22 days. Citric acid, the acidulant currently used in the sports drinks, served as a reference in all the comparisons. Previously determined equal sour concentrations of tartaric and Fruitaric® acids as determined in water was found to be equally sour to citric acid when applied to water and a Lemon&Lime flavoured sports drink but less sour than citric acid when compared in the Grape flavoured sports drink. Malic and tartaric acids were found to be equal sour to citric acid in water and both sports drink flavours. The application of equal sour concentrations seemed to be flavour specific. Sourness of water and more complex solutions, such as flavoured sports drinks, seemed to be dependant on multiple factors including pH, titratable acidity, molecular weight, acidulant concentration and oBrix. The results from this study rejected anecdotal reports that acidulants differ in their temporal sensory profiles, although the lack of significant differences may be a function of the specific concentration level (0.2%) used. Repeated exposure testing of Lemon&Lime flavoured sports drinks with different acidulants resulted in hedonic adjustment. Consumer preferences post exposure could not have been predicted with a traditional consumer taste test at the start of the study. The findings of this study surely challenge the validity of sensory evaluation test strategies that rely on single exposure testing to predict long term consumer preferences. / Dissertation (MSc)--University of Pretoria, 2009. / Food Science / unrestricted

Adolescents are labeled as sensitive to caffeine, though despite this predisposition, consumption is high among this population. Energy drinks are a current trend in soft-drink-like beverages and are marketed to 11-35 year olds. However, unlike soft drinks, energy drinks are not regulated by the Food and Drug Administration, and therefore do not have to limit their caffeine content. This cross-sectional, correlational study sought to identify the role that knowledge, attitudes, and peers play in adolescent energy drink consumption. Adolescents (n = 199), ages 18 to 21, at a university in the west were surveyed. Descriptive statistics revealed that 25% of the surveyed population reported consuming at least one energy drink in the last 30 days. Using binary logistic regression, it was determined that having seen warning labels on energy drink cans significantly reduced the odds that the participant would consume energy drinks (p < .01). Interestingly, having more negative attitudes toward caffeine increased the odds the individual would consume energy drinks (p < .01). Additionally, the more individuals disagreed that they drank energy drinks with friends, the more likely they were to drink energy drinks (p < .01). Being male significantly increased the odds that the individual would consume energy drinks (p < .01). Moreover, there was a significant interactive effect between having a negative attitude toward caffeine and the fewer friends they had that drank energy drinks, resulting in an increased odds the individual consumed energy drinks (p < .05). Hopefully, the results from this study will contribute to the current energy drink research.

The purpose of this study was to determine the relationship between sugar-sweetened beverage consumption of sixth and seventh graders (ages 11 to 13) and its effect on BMI. The variables that the researcher examined were the types and amounts of sugarsweetened beverages consumed, and gender in children attending a Region 10 middle school in Burlington, Connecticut. There were six hypotheses examined in this study. The sample consisted of 61 subjects attending Har-Bur Middle School in Burlington, CT. The current investigator modified the Block Kids Food Frequency Questionnaire (Appendix D) by adding additional questions to the original Block Kids FFQ regarding sugar-sweetened beverages that were not measured on the original FFQ. Results of the study did not show statistically significant differences for any of the hypotheses regarding sugar-sweetened beverages and BMI (p > .05). However, there were tendencies for sugarsweetened beverage consumption to decrease as preadolescents aged. Also for each additional ounce of fruit drinks consumed there were increases in BMI. Further research needs to be conducted to determine the full extent of the effects of sugar-sweetened beverages on BMI in preadolescents. / Department of Family and Consumer Sciences

Consumers now demand higher quality in all aspects of life. This has had a particular effect on the food industry where the need for quality encompasses both food safety and sensory characteristics. The sous vide process was developed to produce food on a large scale but with superior sensory qualities compared to the products of cook-chill and cook-freeze systems. This research aimed to determine whether the sous vide process could produce meals with superior sensory properties as claimed. A literature survey indicated that craft-based assessors (chefs) claimed improved qualities in sous vide products which were not consistently supported by sensory analysts (scientists). Empirical studies were conducted to test whether sous vide and conventionally processed dishes could be distinguished by untrained assessors in a controlled laboratory environment and with assessors in an ecologically valid environment, a restaurant. In the laboratory, the sous vide meals were easily distinguishable from and less acceptable than the conventionally produced dish. In the restaurant, few significant differences were found. Thus the ecologically valid environment of the restaurant where the many extrinsic factors affect consumers' perceptions, effectively masked differences between the sous vide and conventionally prepared meals. To explore the reasons for this, a survey (n188) was conducted to determine the relative importance of the intrinsic and extrinsic factors affecting the acceptability of foods when eating out. Results included a factor analysis which clearly showed components of 'customer care' had the greatest influence on the pleasure of eating out, followed by 'drink', and the absence of 'entertainment'. The factor which included 'enjoyment of food' was eleventh in the level of influence. Two scales were also devised to assess consumers' attitudes towards complaining about problems with meals and towards the technology used to produce them. This work has demonstrated that although consumers assume that the intrinsic qualities of food are the most important facator giving them pleasure when eating out, many extrinsic factors will have a much greater influence on affecting their overall pleasure from the experience.

The combined use of alcohol and caffeine has been identified as a public health concern, and yet, our knowledge of this type of use and how it relates to the risk of incurring an alcohol-related injury remains limited. Study 1 is a systematic review examining and critically analyzing the literature on the combined use of alcohol with energy drinks and the risk of injury. Studies 2 and 3 use data from a controlled Emergency Department (ED) study that was collected over 1.5 years from 3 separate hospitals in British Columbia. There was a total of 2804 participants across the ages of 18-98. Given the strengths and limitations of these different methodologies, both case-crossover and case-control analyses were performed in order to test for consistency of results. Study 2 examined the temporal association between alcohol and caffeine and use (Alc+Caff) and the risk of injury, as well as the potential moderating role of risk-taking propensity and mediating role of Alc+Caff between risk-taking propensity and injury risk. The combined use of alcohol and caffeine was found to be associated with a higher risk of injury, even after controlling for dose of alcohol and caffeine, other substance use, location at time of injury, risk-taking propensity, and sociodemographic variables. Alcohol and caffeine use was also found to partially mediate the relationship between risk-taking propensity and injury. Study 3 examined gender differences in the risk-relationship of Alc+Caff use and injury by testing the interaction between gender and Alc+Caff use and then examining the risk of injury following Alc+Caff use separately for men and women. Women were found to have a significantly higher risk of injury following alcohol use and Alc+Caff use relative to men. These results were found in both the case-crossover and case-control analyses. The findings from these studies indicate a relationship between Alc+Caff use and an increased risk of injury, especially for women, which is supported by previous research. The results are supportive of differential low-risk drinking guidelines for men and women. The findings also offer a significant contribution to our knowledge base, as the use of standardized measures and inclusion of multiple confounding variables allowed for the examination of the unique effect of Alc+Caff use. Alc+Caff use is associated with an increased risk of injury that cannot solely be explained by increased alcohol consumption, other substance use, risk-taking propensity, location at time of injury, or sociodemographic factors. Based on the epidemiological criteria of causation, the findings contribute evidence supportive of an inference of causality between Alc+Caff use and injury. The results of the current studies also offer suggestions for future research needed in this area, and provide recommendations for policy prevention and intervention efforts to reduce the harm associated with this type of consumption. / Graduate / 2020-07-01

Thesis (M.S.)--West Virginia University, 2007. / Title from document title page. Document formatted into pages; contains x, 78 p. : ill. (some col.). Includes abstract. Includes bibliographical references (p. 71-78).

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The provision of adequate nutritional care to hospital patients continues to be an international problem, despite numerous initiatives and attempts by interested parties over several decades to make improvements. The focus of this research was to critically evaluate the effects a hospital ward eating environment can have on patients’ foodservice experience and to establish if providing an enhanced dining environment could improve outcomes. A case study approach was employed on two Orthopaedic wards in an Acute Care Hospital which considered the variables that concurred in the contextual environment of the foodservice provision, to provide an in depth appreciation of Orthopaedic patients’ dining experience. The study used a mixed methods, sequential, exploratory, research process, consisting of four phases incorporating; semi structured interviews with patients, patient questionnaires, exploratory interviews with stakeholders and measurement of patients’ food intake and mood. Following the empirical processes this study has engaged in, theoretical contributions have been made which include; (1) A conceptual model for factors affecting patients’ foodservice experience developed from a synthesis of literature and theories with regard to the provision of hospitality, mealtime experiences and nutritional care provision for patients; (2) A questionnaire to measure hospital patients’ overall food experiences has been developed; (3) An explanatory model for factors influencing hospital patients’ foodservice experience has been developed; (4) A comparison of the patients’ mean, daily, nutritional intakes with the recommended levels, provided updated evidence of poor nutrition in the research setting, whilst factors influencing reduced food intakes were established; (5) The provision of an enhanced group dining experience for the patients, established positive outcomes for patients and stakeholders; (6) A theoretical model was developed that establishes a hierarchy of factors influencing Orthopaedic patients’ foodservice experience and food intake. This research study makes a contribution to our understanding of how sociological and environmental factors can enhance patients’ dining experience which may ultimately lead to improved nutritional intake.