Danish Meat Research Institute DMRI

Roskilde, Denmark

Danish Meat Research Institute DMRI

Roskilde, Denmark
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Kehlet U.,Danish Meat Research Institute DMRI | Mitra B.,Copenhagen University | Carrascal J.R.,Copenhagen University | Raben A.,Copenhagen University | Aaslyng M.D.,Danish Meat Research Institute DMRI
Nutrients | Year: 2017

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58◦ C vs. oven 160◦ C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58◦ C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58◦ C, 72 min; LTLT-cooked roast, 58◦ C, 17 h; and, oven-cooked roast, 160◦ C to a core temperature of 58◦ C and LTLT-cooked minced patties, 58◦ C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58◦ C for 72 min seemed to enhance in vitro protein digestibility. © 2017 by the authors. Licensee MDPI, Basel, Switzerland.


Mejlholm O.,Technical University of Denmark | Gunvig A.,Danish Meat Research Institute DMRI | Borggaard C.,Danish Meat Research Institute DMRI | Blom-Hanssen J.,Danish Meat Research Institute DMRI | And 6 more authors.
International Journal of Food Microbiology | Year: 2010

The performance of six predictive models for Listeria monocytogenes was evaluated using 1014 growth responses of the pathogen in meat, seafood, poultry and dairy products. The performance of the growth models was closely related to their complexity i.e. the number of environmental parameters they take into account. The most complex model included the effect of nine environmental parameters and it performed better than the other less complex models both for prediction of maximum specific growth rates (μmax values) and for the growth boundary of L. monocytogenes. For this model bias and accuracy factors for growth rate predictions were 1.0 and 1.5, respectively, and 89% of the growth/no-growth responses were correctly predicted. The performance of three other models, including the effect of five to seven environmental parameters, was considered acceptable with bias factors of 1.2 to 1.3. These models all included the effect of acetic acid/diacetate and lactic acid, one of the models also included the effect of CO2 and nitrite but none of these models included the effect of smoke components. Less complex models that did not include the effect of acetic acid/diacetate and lactic acid were unable to accurately predict growth responses of L. monocytogenes in the wide range of food evaluated in the present study. When complexity of L. monocytogenes growth models matches the complexity of foods of interest, i.e. the number of hurdles to microbial growth, then predicted growth responses of the pathogen can be accurate. The successfully validated models are useful for assessment and management of L. monocytogenes in processed and ready-to-eat (RTE) foods. © 2010 Elsevier B.V.


Meinert L.,Danish Meat Research Institute DMRI | Kehlet U.,Danish Meat Research Institute DMRI | Aaslyng M.D.,Danish Meat Research Institute DMRI
Appetite | Year: 2012

This study investigated the effect of pork proteins consumed at breakfast on the subsequent feeling of hunger until the evening meal. The study involved 136 students at a local boarding school, which meant that the study could be carried out in the test persons' normal environment. All students consumed the control breakfast on one of the two test days, and then half the students consumed the medium-protein breakfast and the other half the high-protein breakfast on the other test day, thereby acting as his/her own control. It was clearly shown that consuming a medium- or high-protein breakfast decreased the hunger ratings until lunch (4. h) compared with a control breakfast. A dose-response relationship related to the amount of proteins consumed at breakfast was observed, the high-protein breakfast leading to feelings of being less hungry compared with consuming a medium-protein breakfast. However, there was no direct link between hunger ratings and actual energy intake at lunch. The self-reported snacking during the whole day showed no clear relationship with the type of breakfast consumed. © 2012 Elsevier Ltd.


Gangsei L.E.,Animalia Norwegian Meat and Poultry Research Center | Gangsei L.E.,Norwegian University of Life Sciences | Kongsro J.,Norsvin SA | Olsen E.V.,Danish Meat Research Institute DMRI | And 3 more authors.
Acta Agriculturae Scandinavica A: Animal Sciences | Year: 2016

The present study aims at improving the prediction of lean meat percentage (LMP) for pig carcasses based on on-line measurements from the slaughterhouses using the ‘Hennessy Grading Probe 7’ (HGP7) and auxiliary information such as gender and breed. The prediction performance is evaluated using an empirical Bayes method capable of utilizing information from a surrogate variable, that is, LMP from computed tomography. HGP7 measures thicknesses of fat and meat layers. The HGP7 measurements of subcutaneous fat, sirloin height and interior fat layer should be included as predictor variables together with gender. For efficiency at the slaughter-line gender might be omitted. The empirical Bayes method improved prediction precision only marginally compared with the standard ordinary least-squares method when applied to the full set of data. However, simulations show that the empirical Bayes method enables a considerable reduction of the data sample size without appreciable loss of prediction precision. © 2016 Informa UK Limited, trading as Taylor & Francis Group


Jongberg S.,Copenhagen University | Skov S.H.,Danisco | Torngren M.A.,Danish Meat Research Institute DMRI | Skibsted L.H.,Copenhagen University | Lund M.N.,Copenhagen University
Food Chemistry | Year: 2011

The oxidative stability of beef patties added 500 ppm white grape extract (WGE), packed in four different modified atmospheres (MAP) with varying oxygen and carbon dioxide levels (70% or 0% O2, 30% or 0% CO2, balanced with N2 in all four combinations) and stored for up to 9 days (4°C) was evaluated by a sensory panel, formation of TBARS, formation of protein carbonyl, appearance of myosin cross-links, and thiol loss. Formation of secondary lipid oxidation products, as detected by TBARS, and the rancidity, as perceived by sensory analysis, were inhibited in WGE beef patties independent of MAP compared to control beef patties. The protein carbonyl formation was also reduced in WGE beef patties, but no significant effects were observed in relation to different MAP. Loss of thiol groups in control beef patties was consistent with the formation of myosin cross-linkages. In the presence of WGE, thiol groups decreased faster but showed less myosin cross-link formation compared to control beef patties, indicating that WGE interacts with the thiol groups of the myofibrillar proteins, and thus reduces the cross-link formation in beef patties stored in high-oxygen MA. © 2011 Elsevier Ltd. All rights reserved.


PubMed | Danish Meat Research Institute DMRI
Type: Journal Article | Journal: Appetite | Year: 2012

This study investigated the effect of pork proteins consumed at breakfast on the subsequent feeling of hunger until the evening meal. The study involved 136 students at a local boarding school, which meant that the study could be carried out in the test persons normal environment. All students consumed the control breakfast on one of the two test days, and then half the students consumed the medium-protein breakfast and the other half the high-protein breakfast on the other test day, thereby acting as his/her own control. It was clearly shown that consuming a medium- or high-protein breakfast decreased the hunger ratings until lunch (4 h) compared with a control breakfast. A dose-response relationship related to the amount of proteins consumed at breakfast was observed, the high-protein breakfast leading to feelings of being less hungry compared with consuming a medium-protein breakfast. However, there was no direct link between hunger ratings and actual energy intake at lunch. The self-reported snacking during the whole day showed no clear relationship with the type of breakfast consumed.


PubMed | Danish Meat Research Institute DMRI and Copenhagen University
Type: | Journal: Meat science | Year: 2016

This study investigated dose-response effects of rye bran and pea fibre added to meatballs on sensory quality and subjective appetite sensations. Pea fibre or rye bran was added to meatballs in doses ranging from 3g to 6g dietary fibre per 100g. In a sensory profile, a trained panel (n=9) evaluated the meatballs in terms of odour, appearance, texture and flavour attributes. In a cross-over appetite study, 27 healthy men were served five test meals. Subjective appetite sensations were assessed over a 4-hour period. The addition of rye bran to the meatballs increased the grainy odour, texture and flavour. Pea fibre resulted in a more crumbly, firm and gritty texture with increasing doses of fibre. The sensory changes followed a dose-response relationship. Subjective appetite sensations were not affected by the addition of fibre.

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