As beef sensory evaluation has intrinsic pitfalls (cooking, variability within and between muscles and individual animals), a descriptive training program was designed to standardise evaluation practices among assessors. Reference samples corresponding to three levels of intensity (high, medium, low) for the most common meat sensory attributes (tenderness, chewiness, juiciness, flavour, odour) were developed by an experienced panel of 10 assessors (Panel A). Assessors rated the samples on a 100mm unstructured linear scale with anchor points at each end (0: absent and 100: very strong). Different cooking methods (grilling, microwave and boiling) were employed in order to define different odour/flavour intensities. Tenderness thresholds were identified using different muscles (Psoas major, Longissimus dorsi, Extensor carpi radialis). Juiciness levels were obtained by cooking to different internal temperatures (65, 70, 75°C). Reference samples as defined by Panel A were used to train a new panel without previous experience (Panel B). After training, Panel B re-assessed the three levels of intensity of each attribute in blind conditions. The two panels rated attribute intensities similarly, apart from chewiness where a significant Panel×Intensity interaction (P<0.05) was observed. These results provided external validation of the reference samples to be used for beef sensory evaluation. Subsequently, both Panels A and B performed a descriptive analysis to evaluate the same beef samples originating from Podolian young bulls finished in either intensive or extensive conditions. Data were subjected to a three-way ANOVA (Panel+assessor (panel)+product+panel×product) for the evaluation of the performance of the panels. No significant interactions panel×product were observed. The effectiveness of the training programme was confirmed by the fact that the Panel B, trained using the reference frame, yielded results similar to those produced by Panel A. A total of 82 consumers validated the ranges of intensity identified by Panel A and confirmed by Panel B. Consumers scored the reference samples and succeeded in discriminating the three levels of intensity of all attributes (P<0.001). These results show that the reference samples identified by Panel A and confirmed by Panel B were also perceivable by a group of untrained consumers. In conclusion, our descriptive training programme allowed to identify valid references for beef sensory evaluation and to produce a high reliability in terms of agreement between panels.

ABSTRACT Preference mapping identified different groups of consumers on the basis of their disconfirmations (occurring when the product is either better or worse than expected) and assimilations (occurring when actual liking [L] moves toward the expectations). The negative disconfirmation of a group of consumers (Group 1) was based on the information about animal welfare (the products were worse than expected because the information about animal welfare induced high expectations), whereas in Group 2 the sensory properties of the products prevailed in orienting consumer disconfirmation (products were worse than expected because the sensory properties of low‐fat yogurt were disliked). The map of assimilation showed that consumers from Group 1 had higher assimilation for plain yogurt associated with high welfare standards as a consequence of the high discrepancy between blind and expected L for these products. A similar behavior was observed for Group 2 (higher discrepancy between blind and expected L corresponding to higher assimilation for low‐fat yogurt paired with high welfare standards). PRACTICAL APPLICATIONSConsumers based their choices both on sensory properties (plain yogurts were preferred to low‐fat yogurts) and on information about animal welfare (products associated with high welfare standards were preferred to the others). Preference mapping was able to identify groups of consumers behaving differently, as compared with the general trend, on the basis of their disconfirmations and assimilations.Consumer willingness to pay reflected the hedonic behavior, thus validating the auction procedure for food liking evaluation purposes and providing a useful tool to obtain information about the real value (i.e., in monetary terms) consumers give to animal welfare.

ABSTRACT The relationships between meat pH, sensory tenderness and acceptability for Podolian (P) and Limousine × Podolian (LP) beef were investigated. Negative linear relationships between pH measured at each of 1, 24 and 48 h post mortem and sensory tenderness were found at 2 (P < 0.001) and 7 days of ageing (P < 0.05). At 7 days of ageing, sensory tenderness was higher (P < 0.001) than that at 2 days of ageing. LP beef showed higher sensory tenderness (P < 0.001) than P. The regression between perceived tenderness and acceptability was separately calculated for LP and P beef. Both were significant (P < 0.01 and P < 0.001, respectively). In addition, a significant difference was observed between the two regression coefficients (P < 0.05), indicating that the two variables were more associated for P than LP beef.PRACTICAL APPLICATIONSMeat acceptability is obviously related to tenderness. More interestingly, other factors (e.g., familiarity, age, etc.) can affect product acceptability. In fact, the same product can be perceived by some consumers as being tough, whereas it can be considered tender by others, corresponding to low and high levels of acceptability, respectively. Therefore, along with treatments aimed to increase tenderness (e.g., ageing), information about the product, age and familiarity of consumers, etc., can increase the acceptability of meats, which are less tender because of their intrinsic properties.

SUMMARY The present paper deals with the sensory evaluation of beef using a trained panel. In particular, procedures for panel selection and training, which are more complex as compared to other products, are described. The first phase aims to assess sensitivity and discrimination capability of individual panellists. Subsequently, a specific training phase focuses on attributes peculiar to meat, also affecting product acceptability (odour, flavour, tenderness, juiciness and chewiness). In order to obtain different levels of intensity for each attribute, diverse combination of commercial cuts (for chewiness and tenderness), cooking times (for juiciness) and methods (for odour and flavour) are proposed. In addition, a method for a proper quantitative analysis of beef is described.

The present study aims to assess the relationship between consumer perception and on-form assessment of animal welfare performed using the Animal Needs Index 35L (ANI). Two tie-stall, 2 straw yard and 2 cubicle forms were scored by trained assessors using the ANI and filmed to produce six 3.5 min videos. Each of them contained 4 clips: barn overall view, feeding, milking and individual animals. Ten untrained observers were asked to elicit terms describing how they perceived the observed forming systems to affect animal welfare using Free Choice Profiling (FCP). Data from FCP were subjected to Generalised Procrustes Analysis (GPA). GPA showed a significant consensus among observers. Observers characterised the first dimension with terms ranging from constrictive to comfortable conditions and the second one in terms of cleanlinessIdirtiness. Principal Component Analysis (PCA) was conducted using the scores of the farms on the first two dimensions of GPA and the data gathered through the ANI. The first dimension of GPA (Comfortable), ANI's sheet I (Locomotion), sheet 2 (Social interaction) and sheet 6 (Total score) showed high loadings on the first component of PCA, whereas the second dimension of GPA (Clean), sheet 3 (Flooring) and sheet 4 (Stockmanship) were correlated with the second component of PCA. We concluded that FCP may be used to elicit lay person perception of welfare-related characteristics of dairy cattle farming systems, thus providing a tool to study the relationships between consumer perception and on-form assessment of animal welfare.

The present study was aimed to study the effect of information about the welfare of Podolian cattle and their meat nutritional properties on beef acceptability for regular users and non-users of this particular beef meat. For both user groups, information induced a high expected liking. However, the information had a positive impact on the actual liking score when the product was tasted (an assimilation effect occurred) only for regular users. For these regular users the same level of expected liking and an assimilation effect were also observed in a second occasion. For the non-users, an information session where Podolian meat was tested after detailed information about production system and nutritional and sensory characteristics of this product was organised. After this training, the expected liking did not increase but the information had a positive effect on the actual liking score when the product was tasted (an assimilation effect occurred). Thus, information concerning animal welfare and nutrition may be used to differentiate meat in a mixed production system with competing industrialised and traditional farms.

INTRODUCTION Scrapie is an infectious disease of sheep that affects the central nervous system and is always fatal. Upon necropsy, infected animals will have holes or vacuoles in the tissue of the brain. The disease is classified as a transmissible spongiform encephalopathy (TSE). Relatively recent evidence that ties a new variant of Creutzfeldt-Jakob Disease in humans with eating meat from BSE-infected cattle has resulted in increased emphasis on scrapie eradication.

Background. Zinc (Zn2+) has been proposed as preventive/therapeutic strategy against acute diarrhoea in developing countries. We have demonstrated that through a direct interaction with enterocytes, Zn2+ inhibits ion secretion elicited by activation of 3 out of the 4 main intracellular signal transduction pathways of diarrhoea (cAMP, nitric oxide, Ca2+), and that Zn2+ is able to reduce viral replication and to counteract Rotavirus (RV)-induced intestinal enterotoxic and cytotoxic activity (Berni Canani R. et al Gastroenterology, 2006). These data support the Zn2+ use as adjunctive preventive/therapeutic strategy against diarrhoea induced by the vast majority of enteric pathogens, especially RV diarrhoea.

An information system has been developed in order to collect and manage productive and reproductive data efficiently, within a nucleus-based program implemented in Sicily (Italy) to improve milk production of the Comisana dairy sheep. Electronic identification of animals is used in flocks enrolled in the breeding program. The information system consists of four components: (a) the Database Program which stores and manages all records related to the productive and reproductive events of each animal, (b) the Field Interface Program which facilitates the collection of records on the farm and their transfer to the database, (c) the Genetic Evaluation Program which utilizes an autoregressive test day animal model to compute genetic and environmental parameters of milk yield traits in the population, and estimates the breeding values and their accuracy for all animals, and (d) the Mating Program which allows the formation of breeding groups for matching the available rams and ewes for breeding, using a set of criteria chosen by the operator. These computer programs are completely integrated with each other and are mainly used to perform the genetic evaluation of animals routinely. This allows to monitor the population and plan optimum mating within the nucleus. The information system was designed and is implemented efficiently in extensive dairy sheep systems in practice.

The present study was aimed to apply a methodology recently developed for the qualitative assessment of animal behaviour to the evaluation of dairy cattle welfare. Six farms (2 tie stall - TS, 2 straw yard - SY and 2 cubicle systems - CU) were filmed to produce six 3.5 min videos. Each of them contained 4 clips: - overall view of the barn (1 min); - feeding (1 min); - milking (1 min); - zoom on individual animals (30 sec). Ten University students were selected on the basis of their sensitivity to animal welfare issues and instructed to provide qualitative assessment of videos using Free Choice Profiling (FCP) methodology. Data gathered from FCP were subjected to Generalized Procrustes Analysis (GPA). GPA showed a significant consensus among observers (P<0.001). The 2 main dimensions of the consensus profile explained 39.5 and 26.8% of the total variation, respectively. Observers characterised the first dimension with terms ranging from constrictive to comfortable, unrestricted conditions and the second one in terms of cleanliness/dirtiness. Farms TS scored less on the first dimension, being more restrictive and coercive than SY (P<0.05) and CU (P<0.10), whereas no differences were observed between these two latter systems. On the second dimension CU received scores higher than SY (P<0.10) as the former were considered cleaner and more hygienic. Principal Component Analysis (PCA) was conducted using the scores of the farms on the first two dimensions of GPA and the data gathered through the Bartussek et al.’s ANI 35L 2000 scheme by trained assessors. The two main dimensions of PCA explained 91% of the total variation. The first dimension of GPA (unrestricted; 0.39), ANI’s sheet 1 (Locomotion; 0.42), sheet 2 (Social interaction; 0.42) and sheet 6 (Summary scores; 0.43) showed higher loadings on the first component of PCA, whereas the second dimension of GPA (cleanliness; 0.61), sheet 3 (Flooring; 0.45) and sheet 4 (Stockmanship; 0.49) were more correlated with the second component of PCA. We concluded that qualitative assessment may be used for the evaluation of dairy cattle assessment by untrained observers thus providing a potential tool to address public concerns about animal welfare.

Information has been shown to create expectations concerning sensory properties and acceptability of food products, and to influence their evaluations. Studying the impact of information is particularly relevant for traditional products which communicate about typicality. Extra virgin olive oil is a typical Mediterranean production whose typicality is strongly affected by the origin of its raw material and the manufacturing technology. The present study aims (1) to explore the appropriateness of several sensory descriptors in evaluating the typicality of certain extra virgin olive oils, (2) to assess the impact of information about the origin of the product on the sensory profile perception, (3) to study how the effect of sensory expectations can influence liking and “typicality” responses for the experimental oils obtained from a defined cultivar. Working with a panel of consumers familiar with several typical extra virgin olive oils produced in Lucania, a set of monovarietal extra virgin olive oils were evaluated. Results show that there are well defined expectations for some of the sensory properties which characterize the typical olive oils presented. The sensory disconfirmations leading to complete assimilation in sensory perception are associated to higher “typicality” ratings. Our results also revealed that bitterness and pungency proved to be the most appropriate sensory descriptors of certain typical olive oils.

This information system facilitates monitoring and management of the sheep population and supports all selection and breeding decisions needed for the genetic improvement program. The information system was designed and implemented to work efficiently in wide varieties of management systems: in intensive or extensive systems using marginal land resources, with efficient or rudimentary farm housing, with milking parlor or milking by hand.

INTRODUCTION The Comisana is one of the most important breeds of Mediterranean dairy sheep, mostly raised in Central and Southern Italy (Figure 1). The importance of the breed is due to its capacity to produce milk for cheese production in the extreme environmental conditions of the Mediterranean. More than half of the entire breed population is raised in Sicily, where the Comisana sheep represents a precious genetic and economic resource for the marginal areas of the island. Improving Comisana, as well as other local dairy sheep, is a key component of a program aimed at ensuring the economic development of agriculture in these areas based on optimum utilization of local resources.

A methodological procedure involving an appropriate statistical validation of sensory data was defined in order to describe the typical sensory profile of a young red wine (Aglianico) destined to aging. A trained panel of eight assessors rated the intensity of nine attributes on 16 products. Sensory data were submitted to statistical validation using a procedure organised in three main steps, namely fixed and mixed models of analysis of variance (ANOVA) and data standardisation. Results of the fixed ANOVA model computed on raw data showed significant differences between the products for all the attributes except cherry aroma and pungent mouthfeel. However, the results showed inconsistency between assessors. For many attributes, interaction effects were found. When individual differences between assessors were minimised or eliminated using scaled data, results of the fixed and mixed models showed no significant differences (p less than or equal to0.05) amongst the products for any of the sensory attributes. Therefore the differences amongst the products before data handling and before applying the mixed model of ANOVA were due to the assessors' variability. The results after statistical validation showed that the wines are very similar and that all the attributes used to describe the sensory characteristics of the products can be considered, at a qualitative and a quantitative level, as typical descriptors of the Aglianico wine destined to aging. (C) 2001 Society of Chemical Industry.

A methodological approach, that requires the use of an experimental design, the definition of a sensory profile and an appropriate statistic validation of sensory data, was developed, in order to evaluate the effects of some process variables, such as age at slaughter and storage time and temperature, on sensory characteristics of lamb meat. In this study factorial design (2(3)) was used. The first step was the definition of descriptive terms for determining the sensory profile of meat. A vocabulary of 10 descriptive terms of odour, flavour and texture was developed. Therefore, after an appropriate and rigorous training, a panel of 8 assessors evaluated the lamb products in triplicate using a 100 mm unstructured scale. The following step was the statistic validation of data. Sensory data for each attribute were submitted to a fixed analysis of variance. Results showed that even though the panel was trained, judgements differed among assessors, as demonstrated by the significant assessor x sample interaction which was found for most attributes. In order to minimise this effect, the sensory data were submitted to a mixed analysis of variance that allows the determination of panel performance and selection of significant attributes for sample discrimination. Eight attributes were selected. Finally, analysis of variance with age, frozen temperature and storage time as main effects, was performed on mean values of selected attributes. Meaty odour and flavour, cohesiveness and stringiness were negatively influenced by age, whereas tenderness and juiciness were positively influenced by age. Lamb odour and flavour were positively influenced by frozen temperature. At increasing storage time, meaty odour and flavour and juiciness increased. The descriptive analysis allowed an objective description of the products in terms of perceived sensory attributes. The fixed and mixed models of analysis of variance produced different results. A mixed model appeared to be suitable for validation of panel performances and selection of significant attributes for meat samples discrimination.

Yeast strains, producing different amounts of secondary compounds, exert a definite influence on the flavour and aroma of the wines and impart their characteristics. This suggests that the use of a single strain for different types of wines is not appropriate, due to a potential uniformity of aromatic characteristics in the final products. In order to typify each product for the varietal and geographic characteristics, it becomes necessary to isolate natural autochtonous strains, which, in addition to the desirable technological characteristics, exhibit a metabolic profile corresponding to each wine.Thirty strains of Saccharomyces cerevisiae, isolated from different Aglianico grape cultivars, were tested for fermentation power, SO2-resistance, Cu-resistance and the production of secondary compounds. The results for each strain were transformed into individual functions of desirability (d(i)), i.e. dimensionless values between 0 and 1, and then combined to obtain a response of total desirability (D-tot). The form of the transformation was subjectively selected according to the level of knowledge of the desired optimal response. The strains were tested in Aglianico fermentations and only three showed a D-tot value higher than 0.7. By comparing D-tot values of selected strains with D-tot values of experimental wines, an evident correspondence was found. This demonstrates the value of the selection method utilised.

This study investigated the correlation between total polyphenol content and the stability (ie induction time by Rancimat) of oil samples according to different regions, cultivars, extraction technologies and ripening times of raw material. Results indicate a correlation of oil stability with total polyphenols, (r = 0.88), a chemical variable easy to determine. We have set up an oil quality index as a measure of desirability including legal parameters, especially the Council Olive Oil International score (COI Score), stability (phenol content) and process yield into account. The study of the effects of olive ripening and storage prior to processing and olive paste mixing times and temperatures on the quality index using an experimental factorial design (2(4)) were investigated. The process variables selected in the experimental factorial design were studied and the main effects on desirability were identified. Based on this information, the extraction process was optimised for quality index in relation to fruit ripening and olive paste mixing time using a response contour to identify optimal experimental conditions. This innovative procedure shows that process conditions can be optimised as a function of D(tot), evaluated according to scientific determinations. (C) 1998 SCI.

Loins from 12 young goats (three extensively reared-entire males, EE; three extensively reared-castrated males, EC; three intensively reared-entire males, IE; four intensively reared-castrated males, IC) were assessed by a trained panel of eight assessors for odour, flavour and texture using 100 mm unstructured scales. Procrustes analysis was used to produce the spatial configuration of the samples. The first principal axis explained 44.9% of the variation and was mainly based on textural attributes. The second principal axis accounted for 21.3% of the variation and was mainly related to odour and flavour. Samples obtained from groups EE and EC were more tender and juicy, whereas, IE animals produced a more cohesive meat. Groups IE and IC produced a more stringy meat, with a higher meaty odour and flavour. The rearing system affected texture more than odour and flavour, whereas sex had little effect on textural attributes compared with odour and flavour.