Relevant bibliographies by topics / Eating quality

Academic literature on the topic 'Eating quality'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 February 2023

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Journal articles on the topic "Eating quality"

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Abraham, Suzanne F., Tani Brown, Catherine Boyd, Georgina Luscombe, and Janice Russell. "Quality of Life: Eating Disorders." Australian & New Zealand Journal of Psychiatry 40, no. 2 (February 2006): 150–55. http://dx.doi.org/10.1080/j.1440-1614.2006.01762.x.

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Objective: There is a lack of measurements with predictive validity that are specific for quality of life (QOL) in patients with eating disorders. Method: A total of 306 eating disorder patients treated as inpatients completed the Quality of Life for Eating Disorders (QOL ED): 109 at both admission and discharge from hospital, 65 at both admission and after 12months. Patients also completed well-validated measures of eating disorders, psychological dysfunction and general physical and mental QOL. QOL ED consists of 20 self-report questions that provide scores for the domains of behaviour, eating disorder feelings, psychological feelings, effects on daily life, effects on acute medical status and body weight, and a global score. Results: QOL ED domain scores correlated appropriately with previously validated wellknown measures of eating disorders, psychological dysfunction, general QOL and behaviour and body weight (p < 0.001). The QOL ED shows high reliability (Cronbach's alpha=0.93). All scores changed significantly and appropriately during inpatient hospital treatment and between admission and 12 months after discharge from hospital (p < 0.001). The scores differed for anorexia nervosa, bulimia, eating disorder not specified (EDNOS) and no diagnosis. All no diagnosis (recovered) domain and global scores were significantly different from all diagnoses scores (p < 0.001). Conclusion: This quick, simple instrument fulfils all potential uses for QOL assessments in the clinical and research settings associated with eating disorders, including outcome.
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Dalen, G. Akervold. "Assuring eating quality of meat." Meat Science 43 (January 1996): 21–33. http://dx.doi.org/10.1016/0309-1740(96)00052-6.

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YAMAMOTO, Yoshitaka, and Tsugufumi OGAWA. "Eating Quality in Japanese Rice Cultivars." Ikushugaku zasshi 42, no. 1 (1992): 177–83. http://dx.doi.org/10.1270/jsbbs1951.42.177.

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Nicklas, Theresa A., Tom Baranowski, Karen W. Cullen, and Gerald Berenson. "Eating Patterns, Dietary Quality and Obesity." Journal of the American College of Nutrition 20, no. 6 (December 2001): 599–608. http://dx.doi.org/10.1080/07315724.2001.10719064.

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Devlin, D. J., N. F. S. Gault, B. W. Moss, E. Tolland, J. Tollerton, L. J. Farmer, and A. W. Gordon. "Factors affecting eating quality of beef." Advances in Animal Biosciences 8, s1 (October 2017): s2—s5. http://dx.doi.org/10.1017/s2040470017001583.

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The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducted by the Agri-Food and Biosciences Institute in Northern Ireland aimed at quantifying those factors of most importance to the local beef industry. Post-slaughter effects such as carcase chilling and electrical stimulation, ageing, carcase hanging and cooking method have been shown to have a significant impact on eating quality when compared with pre-slaughter activities such as animal handling and lairage time in the Northern Ireland studies. However, the effect of animal breed, particularly the use of dairy breed animals, was shown to significantly improve eating quality. Many of these factors were found to interact with each other.
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de la Rie, S. M., G. Noordenbos, and E. F. van Furth. "Quality of life and eating disorders." Quality of Life Research 14, no. 6 (August 2005): 1511–21. http://dx.doi.org/10.1007/s11136-005-0585-0.

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Nielsen, Jette, Grethe Hyldig, and Erling Larsen. "‘Eating Quality’ of Fish—A Review." Journal of Aquatic Food Product Technology 11, no. 3-4 (November 6, 2002): 125–41. http://dx.doi.org/10.1300/j030v11n03_10.

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Wehner, Todd C. "Taste and Quality of Burpless and Bitterfree Cucumbers." HortScience 33, no. 3 (June 1998): 534f—535. http://dx.doi.org/10.21273/hortsci.33.3.534f.

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Burpless cucumbers (Cucumis sativus L.) are listed in many seed catalogs as being milder for eating than the standard American slicing type. It has been suggested that burpless cucumbers 1) are genetically bitterfree, 2) cause less burping when eaten, or 3) are the marketing term for Oriental trellis cucumbers. The objective of this experiment was to determine whether burpless cucumbers are bitterfree, and whether they cause less burping when eaten. Bitterness of the plants was determined by tasting a cotyledon of six seedlings per cultivar. Burpiness of the fruits was determined in the field using two seasons (spring and summer) and two replications. Six judges evaluated three cultivars over two harvests by eating one half of a fruit of the three cultivars on three consecutive days (in random order). Burpiness was rated 0 to 9 (0 = none, 1–3 = slight, 4–6 = moderate, 7–9 = severe). `Marketmore 76' and `Tasty Bright' were normal-bitter, and `Marketmore 80' was bitterfree. Burpiness ratings were not significantly different for `Marketmore 76' (3.0), `Marketmore 80' (2.6), and `Tasty Bright' (2.5). Burpless cucumbers appear to be the American marketing term for Oriental trellis cucumbers.
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IRIE, Masakazu. "A review: Fat quality and eating quality of Wagyu beef." Nihon Chikusan Gakkaiho 92, no. 1 (February 25, 2021): 1–16. http://dx.doi.org/10.2508/chikusan.92.1.

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Warkup, C. C. "Improving meat quality: the blueprint approach." BSAP Occasional Publication 17 (January 1993): 63–67. http://dx.doi.org/10.1017/s0263967x00001312.

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AbstractConsumer demand for meat is strongly influenced by sensory aspects of meat quality, particularly visual appeal and eating quality. One of the most important of these traits is tenderness which is notoriously complex in origin and hence difficult to control. Potential interactions between diet, pre-slaughter handling, chill rate, muscle shortening during chilling and, therefore, toughness are presented to illustrate the complexity of controlling the trait. The final eating quality result is far from predictable. The Meat and Livestock Commission (MLC) has identified the enhancement of eating quality of beef and pork as important objectives for industry. It has produced and tested blueprint specifications which aim to summarize the ‘best state of the art’ regarding eating quality at each stage of the production and processing chain. The strengths and weaknesses of this approach are discussed. The standard blueprint specification for pork produced an improvement in tenderness of 0.6 scale points (P<0.001, scale = 1 to 8) over random retail purchases of pork chops and a significant reduction in variance. However, considerable residual variation remains, providing the opportunity for greater improvements to be made in the future.
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Dissertations / Theses on the topic "Eating quality"

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Bonny, Sarah. "Understanding beef eating quality in Europe." Thesis, Bonny, Sarah (2016) Understanding beef eating quality in Europe. PhD thesis, Murdoch University, 2016. https://researchrepository.murdoch.edu.au/id/eprint/33829/.

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Variability in beef eating quality is seen as a major causative factor for the decline in beef consumption and value in Europe. Consumers have difficulty selecting beef of appropriate eating quality using price, visual appearance, and other information provided at the point of sale. With eating quality the biggest factor which influences a consumer’s decision to buy a product again, the future of the meat industry depends on the delivery of beef with a consistent and reliable eating quality. At present the Australian beef industry uses a revolutionary eating quality based grading system called MSA (Meat Standards Australia) to deliver an ‘eating quality guarantee’ to the consumer and financial incentives to producers to improve eating quality. This PhD investigated the suitability of a similarly constructed system for the European beef industry. The European market currently trades beef carcasses based on the European carcass grading system. This system uses visual assessment processes to give a score for both muscling and fatness and is legally required for the purposes of price reporting. Its strong presence in the market has greatly influenced the development of the European beef industry, encouraging the production of heavily muscled, high yielding carcasses with moderate fat cover. In this thesis we have investigated any relationship between this system and eating quality, to determine both the effect of selection based on this system on eating quality and the potential usefulness in an eating quality based grading system. Through the grading and taste-testing of over 300 carcasses it was found that there was no substantial relationship between the European carcass grading system and eating quality. Therefore selection based on this system would not negatively impact eating quality, and the system could operate in parallel with an eating quality based grading system. Entire male beef carcasses, bulls, are also important in the European beef industry due to their increased growth rates and higher yielding carcasses. In contrast, bulls are not an important part of Australian beef production and they are currently ineligible for grading in the Australian MSA system, though there are plans for their inclusion in the future. Additionally dairy breeds are often used for beef in Europe, due to the importance of the dairy industry. It is well known that sex and breed (beef v/s dairy) affects many aspects of a carcass which influence eating quality, such as intramuscular fat, carcass weight, yield, muscle fibre type, etc. This meant that for the development of a European eating quality based beef grading system it was important to determine if there was a sex effect on eating quality. From the results of this thesis it was found that carcass measurements used in the MSA system were unable to completely explain the differences in eating quality between the breeds and sexes, and a separate adjustment for bulls and dairy breeds was required for an eating quality grading system. Additionally, the differences between the sexes varied between muscles, highlighting the need for further work on some of the muscles with limited testing. The European and Australian industries also vary in their estimation of animal maturity. As an animal matures there are age related decreases in eating quality, mostly associated with collagen crosslinking and some fibre type shifting. Australia, and the MSA system estimates this through a measure of bone maturity called ‘ossification’. The rate of ossification is influenced by the hormonal state of an animal, for example pregnancy, lactation, castration and the use of hormonal growth promotants. In contrast the European beef industry takes advantage of the accurate age records that are required for all production animals. The relationship of these two measures to maturity related decreases in eating quality is outlined in this thesis. Ossification score is a more appropriate measure for young animals, most likely due to its relationship with the hormonal state of the animal. However, as animals mature and reach the maximum ossification scores this measure loses sensitivity and animal age becomes more appropriate. Therefore a combination of both measures should be used in the grading of eating quality in Europe to fully encompass the diversity present in the industry. Emerging technologies will make new testing and grading procedures possible in abattoirs. Biochemical attributes of beef have been shown to be related to eating quality, and have been tested using objective measures and trained consumer taste panels. However, they have never been tested with untrained consumers. The relationship between untrained consumer scores for beef and intramuscular fat, moisture content, heme iron content, and total, soluble and insoluble collagen is also explored in this thesis. Biochemical attributes explained the majority of the variation in consumer scores across different muscles, but not within individual muscles. Therefore the results from consumer analysis can be extrapolated to muscles with similar biochemical attributes; however biochemical testing would not add value to a commercial eating quality grading system. The actual eating quality experienced by the consumer must match the designated quality grade for eating quality based grading system to achieve its aims of improving customer satisfaction and encouraging the production of quality beef. After exploring carcass and animal traits that influence eating quality, this thesis focuses on consumers and their ability to quantify beef eating quality. In particular it is concluded that there are no major demographic effects on consumer evaluation of eating quality, and willingness to pay. The relative importance of different sensory attributes to consumers is investigated with the conclusion that these are also remarkably consistent between diverse cultural groups. These results demonstrate that a beef eating quality grading system, similar in design to the Australian MSA system, is highly applicable to both the European beef industry and the European consumer. Currently only small scale certification systems and branded products offer the European consumer any information on the expected eating quality of beef. A universal, European eating quality based grading system would improve the industry by simultaneously encouraging the production of high quality beef and providing a better and more consistent eating experience to the consumer. This would also increase the value of European beef, allowing the industry to command price increases of up to 200% for premium quality beef. Further work needs to be performed to exactly quantify the statistical model necessary for such a system.
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Gebhardt-Kram, Lauren. "Eating Behavior, Relationship Status, and Relationship Quality." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1468936462.

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Moyes, Sonya. "Intramuscular fat as a predictor of eating quality." Thesis, Moyes, Sonya (2019) Intramuscular fat as a predictor of eating quality. Honours thesis, Murdoch University, 2019. https://researchrepository.murdoch.edu.au/id/eprint/54502/.

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The steady decline in sheepmeat consumption throughout Australia over recent decades has been partly driven by inconsistencies in eating quality. Eating quality, and thus sensory perception (tenderness, juiciness, flavour, overall liking), is a key factor influencing consumer demand of sheepmeat. A strong positive driver of consumer sheepmeat sensory scores is intramuscular fat (IMF), and has therefore been proposed as a required measurement in future grading systems. IMF of the M. longissimus lumborum (loin) has been shown to be moderately correlated with IMF of muscles throughout the lamb carcass, indicating potential to predict eating quality of these muscles based on loin IMF. Thus, there is potential to predict the eating quality of these muscles based on the IMF content of the loin. Consumer sensory scores of untrained consumers were obtained for the grilled loin, M. semimembranosus (topside), M. gluteus medius (rump), M. biceps femoris (outside) and both the M. rectus femoris and M. vastus lateralis (knuckle) of 918 lambs. IMF was measured in all muscles using a lab-based near-infrared procedure. Linear mixed effects models (SAS Version 9.1) were used to analyse consumer scores for tenderness, juiciness, flavour and overall liking of all individual cuts. Two versions of these models were tested; firstly fitting loin IMF as a covariate, and secondly fitting IMF of each individual cut as a covariate. Both loin IMF and individual cut IMF predicted the eating quality of all cuts for tenderness and flavour. However, in the loin, outside and topside, only juiciness and overall liking scores could be predicted. In almost all cases, loin IMF accounted for more eating quality variation than individual cut IMF, describing between 8%-20% more variance. The results suggest that to predict eating quality, measuring of IMF within each cut is not needed, with only a single measurement of IMF taken from the loin required to predict eating quality. This is an important finding and supports current investment within the Australian sheepmeat industry to develop and implement an online objective measurement of IMF within the loin.
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Robb, David Henry Francis. "Some factors affecting the flesh quality of salmonids : pigmentation, composition and eating quality." Thesis, University of Bristol, 1998. http://hdl.handle.net/1983/c474b238-aff0-4c37-96af-e223c441f6eb.

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This thesis is concerned with identifying some of the factors which affect the flesh quality of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss). The flesh of any food animal is of utmost importance. Much work has been carried out on the flesh of land animals, but comparatively little is known about the factors which affect the quality of fish flesh. Salmonids have been farmed for a relatively short period of time, but great advances have been made in the techniques for their rearing. Now that the fish can be grown easily, more information is required on the factors which affect their fish quality in order to produce a consistent product. Fish fed a high oil diet have a significantly higher level of flesh lipid than fish of the same size fed a low oil diet (uncertainty p < 0.001). This has implications for the eating quality of the fish as many attributes of the eating quality of smoked salmon are significantly affected by the flesh lipid content. The flesh texture becomes softer and the flavours stronger, apart from salty flavour which decreases dramatically with increasing lipid (p < 0.001). The general effect of increasing lipid is to increase the perception of overall flavour and the overall liking of the product, as judged by the ten person trained taste panel. In contrast there are much fewer effects of the lipid content on cooked salmon and there are no effects on the overall flavour or overall liking (p > 0.05). The colour of the flesh is of great importance to the flesh quality of salmonids. Stress at slaughter is known to affect the muscle chemistry post-slaughter. This work shows that reducing stress at slaughter significantly increases the colour of the flesh, resulting in lower lightness (p < 0.05), an increased red hue (p < 0.05) and reduced opacity (p < 0.05) as measured using the CElab 1976 method. The change in colour is also shown by an increased Roche colour card score using the subjective colour card score (p < 0.05). Reduced stress at slaughter is also found to result in a longer time to the onset of rigor (p < 0.001) and a reduced susceptibility to gaping of the flesh (p < 0.01). Current commercial 'best practice' methods of slaughter were found to be highly stressful to the fish. The red colour of the flesh has been previously reported to reduce during storage, but this research found no changes in the level of the pigment astaxanthin during 12 days of storage of salmon fillets on ice. No effects of the level of astaxanthin or the antioxidant vitamins ascorbic acid and a-tocopherol at slaughter were found on the eating quality of the cooked flesh, either fresh or after 12 days storage on ice. However, many other attributes of the eating quality were significantly affected during the storage period, with increases in many flavours and textures associated with "off' fish. This translated into a significant reduction in the expression of overall liking by the trained taste panel (p < 0.001). The research for this thesis has shown areas where further research is required to investigate factors having effects on flesh quality. The most important of these new areas is the effect of stress level at slaughter on flesh quality. There is a strong possibility that stress at this point has wide ranging effects, the results of which may actually confound improvements introduced into in other areas of quality control unless they are eliminated from salmon farming practices.
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Pollack, Lauren Olivia. "The quality of life in individuals with eating disorders." Thesis, University of Missouri - Kansas City, 2013. http://pqdtopen.proquest.com/#viewpdf?dispub=1537590.

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Quality of life is an important aspect of the assessment of medical and psychiatric disorders, such as eating disorders. Eating disorders affect both the emotional and physical wellbeing of individuals who suffer from them and presumably impact quality of life. The purpose of this study was to assess the quality of life of individuals seeking inpatient treatment for an eating disorder using the Quality of Life Inventory. This assessment is unique because it considers both the importance and satisfaction of life domains and it is also very comprehensive, assessing 16 life domains both quantitatively and qualitatively. This is the first study to report on the use of the Quality of Life Inventory in an eating disorder sample. It was hypothesized that patients with eating disorders would have significantly worse quality of life than non-clinical groups and similar quality of life compared to other clinically impaired groups. This hypothesis was confirmed. It was also predicted that individuals with anorexia and bulimia nervosa would have statistically equivalent quality of life global scores but differences on domain scores, and this was confirmed as well. Finally, it was hypothesized that treatment history, number of co-morbid disorders, body mass index, and eating disorder symptoms would be related to quality of life, which was not supported. These results contribute to the literature about quality of life of individuals with eating disorders by supporting existing findings based on other quality of life measures and add information about life domains not previously assessed by other measures.

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Oltra, Rodrigo. "Strategies to optimize the eating quality of beef and lamb meat." Thesis, Queen's University Belfast, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.527884.

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Jenkins, Paul. "Eating disorder symptoms and quality of life : a role for moderation?" Thesis, University of Southampton, 2009. https://eprints.soton.ac.uk/162157/.

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The thesis commences with a review of the literature on eating disorder (ED) symptoms and Quality of Life (QoL). Limitations of the research are discussed, and gaps in understanding are identified. The review concludes with a discussion on the measurement of QoL in ED research, and summarises the needs of research in this area. Following from this, the empirical paper investigated whether eating behaviours, general psychopathology, coping styles, and social support moderate the relationship between ED symptoms and QoL. Female students completed questionnaires on ED symptoms, QoL, general psychiatric symptoms, coping styles, and levels of social support. ED symptoms were found to be associated with QoL, and general psychiatric symptoms and maladaptive forms of coping moderated this relationship. The results are considered in relation to prior research, and methodological limitations as well as clinical implications are discussed.
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O'Reilly, Rachel Amy. "Understanding the eating quality perceptions of international consumers to Australian sheepmeat." Thesis, O'Reilly, Rachel Amy (2022) Understanding the eating quality perceptions of international consumers to Australian sheepmeat. PhD thesis, Murdoch University, 2022. https://researchrepository.murdoch.edu.au/id/eprint/66512/.

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Consistent eating quality of sheepmeat is crucial to satisfy consumers, ensuring that they repurchase product. Therefore, this thesis explored the key factors that affect consumer perceptions of eating quality, namely American, Australian and Chinese consumers tasting Australian sheepmeat. These international consumer groups were selected based on their divergent relationships with lamb and sheepmeat products, and relevance to the Australian sheepmeat industry. To test consumer responses, the Meat Standards Australia (MSA) sensory protocols were utilised as they provide an internationally accepted methodology to assess untrained consumer perceptions of sheepmeat and beef products. Further, the existing MSA prediction models already adopted by the Australian industry provide a mechanism for the seamless integration of findings from this work. The first experiment compared the sensory responses of 2,160 untrained American, Australian and Chinese consumers to grilled longissimus lumborum and semimembranosus muscles from Australian lambs (n=164) and yearlings (n=168). Linear mixed effects models demonstrated no difference between the three countries for juiciness and overall liking scores, while for tenderness, liking of flavour and odour, American consumers scored highest, followed by Australian and Chinese consumers. Across these consumer groups, similar factors were shown to influence eating quality, yet varied in the magnitude of their effect. All consumer groups preferred the longissimus lumborum, lambs compared to yearlings, and Merino sired and female lambs. Analysis of consumer demographic factors and sheepmeat consumption habits on eating quality scores, demonstrated consumer age, gender, number of adults in a household and income affected sensory scores, however no consistent trend was observed across the different countries. Frequency of lamb consumption had an impact on sensory scores of the three consumer groups. Linear discriminate analyses were used to determine quality thresholds, and accuracy of predicted quality grades compared to actual consumer assigned grades. Chinese consumers demonstrated the most generous consignment of samples to higher quality grades, while American and Australian consumers were similarly more critical. The optimised discriminate function was also most accurate for Chinese consumer assignment to quality grades compared to Australian and American predictions. The last component of this work aimed to develop and test a new MSA cooking method, traditional Chinese hotpot. This experiment involved testing sensory responses of 720 untrained Chinese consumers to Australian lamb (n=108) and yearling (n=109) shoulder and leg cuts to assess the impact of cut-type and animal factors on eating quality using this cooking method. Shoulder cuts were more palatable than leg cuts, lambs were preferred to yearlings, and increasing intramuscular fat had a positive influence on sensory scores. Conversely, increasing muscularity negatively influenced eating quality scores. Results suggest shoulder and leg cuts cooked using hotpot could provide a better eating experience compared to some previously tested sheepmeat cooking methods. In addition, the influence of muscularity and intramuscular fat emphasise the importance of balanced selection for quality and yield traits to ensure consumer satisfaction is maintained. Overall, results demonstrated that consumer sensory perceptions of sheepmeat are highly consistent across countries, irrespective of cultural differences, with minimal variation in eating quality scores between the three countries and a consistent response to animal and production factors. However, the discriminate analysis demonstrated some perceptions of quality varied between the three countries, suggesting further investigation through the scope of the new sheepmeat MSA model may be beneficial to determine whether adjustments should be made to prediction models for product destined for these markets.
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au, k. pearce@murdoch edu, and Kelly L. Pearce. "Carcass and eating quality of sheep grazing saltbush based saline pasture systems." Murdoch University, 2006. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070516.95025.

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Forage halophytes such as saltbush (Atriplex spp) are being widely used to revegetate Australian saline land and can also provide a medium quality fodder source. There is widespread anecdotal evidence that sheep grazing on saltbush are leaner, tastier and juicer. This thesis investigated the potential to produce a high quality carcass with improved eating quality from grazing sheep on saltbush on saline land. The first experimental chapter in this thesis details an animal house experiment investigating the carcass, eating and wool quality and physiological responses of sheep ingesting a 60:40 dried saltbush (Atriplex nummularia):barley grain (S+B), ration verses a 33:25:42 lupin grain:barley grain:oaten hay ration (Control, C) for 10 weeks prior to commercial slaughter (Chapter 4). Subsequently, two field experiments were conducted to examine the effects of grazing saltbush on saline land compared to dry senesced pasture on carcass and eating quality of lambs (Goomalling 2003) and hoggets (Wickepin 2004) (both chapter 6) for 14 weeks. Both chapters demonstrated that the ingestion of saltbush resulted in significantly less fat and in the 2 field experiments the ingestion of saltbush resulted in more lean on the carcass compared to sheep grazing a stubble/pasture (control) ration. These are positive findings for processors as costs of fat denudation are high so the lower the fat content and for farmers because less fat is deposited on the carcass per unit of liveweight gain. The decreased deposition of fat was attributed to the higher protein:energy ratio available for production, secondary compounds in saltbush and lower circulating insulin and higher growth hormone of the S+B fed sheep compared to the control fed sheep. Further work is needed to determine if these beneficial improvements in carcass composition can be achieved without compromising animal production. The long term grazing of saltbush did not result in commercially desirable hot carcass weights unless the sheep were supplemented with a high energy source such as barley. The low growth rates are attributed to a decreased availability of energy substrates, low feed intake and increased energy output of sheep fed high salt diets. The low energy intake of the S+B fed sheep also resulted in an a significantly lower percentage of unsaturated fat and unchanged levels of saturated fat in the fat depots compared to the C treatment. Consumer taste tests conducted on meat from experiments in both chapter 4 and 6 indicated no difference between the treatments for any of the eating quality traits assessed. This can be considered a positive result as sheep can be finished on saltbush without any detriment to eating quality. High vitamin E levels in the meat may have also prevented the development of rancid flavours and aroma. It can be speculated that saltbush does not impart beneficial flavour and aroma volatiles as previously thought; instead the high vitamin E levels inhibit off-flavour and aroma development compared to meat from sheep grazed on dry pasture. The long term ingestion of saltbush also resulted in significantly lower urine specific gravity (USG), muscle dry matter and higher urine weights suggesting that the saltbush fed sheep had a better hydration status compared to control fed sheep. However, this finding did not correspond with higher hot carcass weight or dressing percentages. The increases in muscle fluid content of the saltbush fed sheep were attributed to changes in body composition. The saltbush fed sheep had a higher lean and lower fat content which corresponded with a greater body fluid content as found in the animal house study. Under conditions where the body composition of sheep remains the same, the use of short term strategic feeding of components of saltbush was investigated (mimicked in the form of salt and betaine) to reduce dehydration and subsequent reductions in carcass weight and dressing percentages (Chapter 7). Salt and or betaine were fed for 1 week either prior to a 48 h period of water deprivation or prior to 48 h commercial slaughter process where water was available in lairage from 24-48 h. Under both scenarios the diets did not result in improved dressing percentages, hot carcass weights, muscle dry matter or muscle weights. The ingestion of high salt diet prior to slaughter, did increase fluid retention in the extracellular spaces prior to slaughter however by 48 h both groups were at a similar physiological and therefore similar hydration status. Therefore similar levels of fluid were present in the muscles and no difference in carcass weight or dressing percentage could be expected. An important observation from the second experiment was that the high salt group drunk more water than the low salt fed sheep but the low salt group consumed fluid in lairage also. The low salt fed sheep may have been encouraged to drink water after observing the frequent drinking patterns of the high salt group. This thesis has also shown that saltbush contains high levels of vitamin E (á-tocopherol) (193 mg/kg dry matter). As a result the concentration of á-tocopherol in plasma, liver and muscle of the saltbush fed sheep was elevated compared to those grazing dry pasture. The high muscle concentrations of vitamin E in the saltbush-grazed sheep resulted in improved meat colour stability. The high vitamin E levels did not influence the drip and cooking loss of the meat despite a decrease in the muscle dry matter of the meat. The browning of meat and increased drip loss results in large losses to the meat industry due to value deterioration at the supermarket. There is also great potential for the high vitamin E content in saltbush to be used for the prevention of nutritional myopathy instead of using expensive and labour intensive synthetic supplements. In conclusion, this thesis has provided an insight into the carcass and eating quality of sheep grazed on saltbush based saline pasture systems. The most significant findings were that
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Pearce, Kelly Lynne. "Carcass and eating quality of sheep grazing saltbush based saline pasture systems /." Access via Murdoch University Digital Theses Project, 2006. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070516.95025.

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Books on the topic "Eating quality"

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Schotzko, R. T. Fresh sweet cherry eating characteristics: Baseline data. Pullman, WA: Washington State University, College of Agriculture and Home Economics Research Center, 1993.

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Romano, Donato, and Gianluca Stefani, eds. How safe is eating chicken? Florence: Firenze University Press, 2006. http://dx.doi.org/10.36253/978-88-6453-109-0.

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Consumers' trust is a key factor in dealing with rising concerns about food safety and food quality, but only few studies have dealt with consumer attitudes and none of them has tried to model the process of consumer response. This book reports the main findings of an european project aimed at analysing trust along the food chain and its relationship with food risk communication. The papers collected investigate the mechanisms that determine the social diffusion of trust, examiConsumers trust is a key factor in dealing with rising concerns about food safety and food quality, but only few studies have dealt with consumer attitudes and none of them has tried to model the process of consumer response. This book reports the main findings of an european project aimed at analysing trust along the food chain and its relationship with food risk communication. The papers collected investigate the mechanisms that determine the social diffusion of trust, examining the interplay of the psychological, sociological and economic factors; and analyze the impact of the food risk communication policies on consumers and producers and on the society as a whole.ning the interplay of the psychological, sociological and economic factors; and analyze the impact of the food risk communication policies on consumers and producers and on the society as a whole.
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Todd, Jessica E. The impact of food away from home on adult diet quality. Washington, D.C: U.S. Dept. of Agriculture, Economic Research Service, 2010.

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E, Ingalls Karyn, ed. The quality exchange: A practical guide for improving work relationships, or how to keep the alligators from eating your lunch. Arlington, Mass: CDI Books, 1991.

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Luukkonen, C. L. Ground-water withdrawals in Clinton, Eaton, and Ingham counties, Michigan. [Lansing, Mich.]: U.S. Dept. of the Interior, U.S. Geological Survey, 1996.

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Luukkonen, C. L. Ground-water withdrawals in Clinton, Eaton, and Ingham counties, Michigan. [Reston, Va.?]: U.S. Dept. of the Interior, U.S. Geological Survey, 1996.

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Luukkonen, C. L. Ground-water withdrawals in Clinton, Eaton, and Ingham counties, Michigan. [Lansing, Mich.]: U.S. Dept. of the Interior, U.S. Geological Survey, 1996.

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Luukkonen, C. L. Ground-water withdrawals in Clinton, Eaton, and Ingham counties, Michigan. [Lansing, Mich.]: U.S. Dept. of the Interior, U.S. Geological Survey, 1996.

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Luukkonen, C. L. Ground-water monitoring in Clinton, Eaton, and Ingham counties, Michigan. [Reston, Va.?]: U.S. Dept. of the Interior, U.S. Geological Survey, 1996.

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Luukkonen, C. L. Ground-water monitoring in Clinton, Eaton, and Ingham counties, Michigan. [Reston, Va.?]: U.S. Dept. of the Interior, U.S. Geological Survey, 1996.

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Book chapters on the topic "Eating quality"

1

Silverstone, Rob. "Obtaining Quality Supplies of Wholefoods." In Healthy Eating, 25–30. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-11463-4_3.

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Milic, Jelena, Dunja Stankic, and Dona Stefanovic. "Eating Disorder and Quality of Life." In Eating Disorders, 1–13. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-67929-3_21-1.

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Milic, Jelena, Dunja Stankic, and Dona Stefanovic. "Health-Related Quality of Life Questionnaires." In Eating Disorders, 1–12. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-67929-3_89-1.

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Meneguzzo, Paolo, Enrico Collantoni, Valentina Meregalli, Elena Tenconi, and Angela Favaro. "The Eating Disorder Quality of Life (EDQoL) Scale." In Eating Disorders, 1–13. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-67929-3_85-1.

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Šmahel, David, Hana Macháčková, Martina Šmahelová, Michal Čevelíček, Carlos A. Almenara, and Jana Holubčíková. "The Quality of Eating-Oriented Information Online." In Digital Technology, Eating Behaviors, and Eating Disorders, 45–64. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-93221-7_3.

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Ahmed, Fahim, Tanweer Fatah Abro, Md Shahjahan Kabir, and Mohammad Abdul Latif. "Rice Quality: Biochemical Composition, Eating Quality, and Cooking Quality." In The Future of Rice Demand: Quality Beyond Productivity, 3–24. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-37510-2_1.

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Hernandez-Garbanzo, Yenory, and America Chavez-Martinez. "Food Choices and Healthy Eating in Hispanic Adults." In Diet Quality, 199–211. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7315-2_15.

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Lam, Carina Y. H., and Fuk Tan Chow. "Optimal Healthy Eating for Elderly." In Quality of Life in Asia, 227–41. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-3061-4_16.

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Schröder, Monika J. A. "Homeostatic and Psychological Bases of Eating and Drinking." In Food Quality and Consumer Value, 215–47. Berlin, Heidelberg: Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-07283-7_8.

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Hayas, C. Las, J. Á. Padierna, and P. Muñoz. "Health-Related Quality of Life in Eating Disorders." In Handbook of Disease Burdens and Quality of Life Measures, 3099–135. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-0-387-78665-0_181.

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Conference papers on the topic "Eating quality"

1

Medveckis, Arturs, and Tamara Pigozne. "Influence of eating habits on people’s life quality." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.018.

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Indrasari, Siti Dewi, Purwaningsih, and Kristamtini. "Physical, Milling, and Eating Quality of Local Rice from Yogyakarta Special Region." In 5th Universitas Ahmad Dahlan Public Health Conference (UPHEC 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/ahsr.k.200311.011.

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Figueiredo, Anabela. "Emotional Dimensions Of Eating Behavior And Quality Of Life In Adolescents/Youth." In 4th icH&Hpsy 2018- International Congress on Clinical and Counselling Psychology. Cognitive-Crcs, 2018. http://dx.doi.org/10.15405/epsbs.2018.11.17.

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Guy, S. Z. Y., S. I. Mortimer, L. Pannier, P. McGilchrist, D. J. Brown, D. Pethick, and A. A. Swan Pethick. "728. Genetic selection for sensory eating quality of lamb using consumer assessments." In World Congress on Genetics Applied to Livestock Production. The Netherlands: Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-940-4_728.

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Stafie, Celina, and Maria Manuela Apostol. "The Need for Multidisciplinary Approach in the Treatment of Eating Behaviour Disorders of the Young Population." In 2009 Advanced Technologies for Enhanced Quality of Life (AT-EQUAL). IEEE, 2009. http://dx.doi.org/10.1109/at-equal.2009.47.

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Missoni, Saša, Eva Anđela Delale, Natalija Novokmet, Dubravka Havaš Auguštin, Sanja Musić Milanović, and Vesna Jureša. "P602 Eating habits, psychical activity and self-perceived health as determinants of quality of life of adolescents." In Faculty of Paediatrics of the Royal College of Physicians of Ireland, 9th Europaediatrics Congress, 13–15 June, Dublin, Ireland 2019. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2019. http://dx.doi.org/10.1136/archdischild-2019-epa.934.

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"Transformation of the BeefSpecs fat calculator: Addressing eating quality and production efficiency with on-farm decision making." In 21st International Congress on Modelling and Simulation (MODSIM2015). Modelling and Simulation Society of Australia and New Zealand, 2015. http://dx.doi.org/10.36334/modsim.2015.b4.walmsley.

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Lima, Mariana T. M., Fernanda S. Mazzutti, Kamila P. de Carvalho, Paula P. L. Canto, Isis D. D. Custódio, Cibele A. Crispim, Carlos E. Paiva, and Yara C. de P. Maia. "EATING LATE AND LESS FREQUENTLY HAS A NEGATIVE IMPACT ON THE DIET QUALITY OF BREAST CANCER WOMEN UNDERGOING ENDOCRINE THERAPY." In Brazilian Breast Cancer Symposium. v29s1, 2019. http://dx.doi.org/10.29289/259453942019v29s1ep13.

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Lima, Mariana T. M., Taynara C. Maruyama, Isis D. D. Custódio, Eduarda da C. Marinho, Isabela B. Ferreira, Carlos E. Paiva, and Yara C. de P. Maia. "THE IMPACT OF A HIGHER EATING FREQUENCY ON THE QUALITY OF DIET AND NUTRITIONAL STATUS OF BREAST CANCER WOMEN UNDERGOING CHEMOTHERAPY." In Brazilian Breast Cancer Symposium. v29s1, 2019. http://dx.doi.org/10.29289/259453942019v29s1ep46.

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Faizov, Boris, Vlad Shakhuro, and Anton Konushin. "Automatic Detection of Certain Unwanted Driver Behavior." In 31th International Conference on Computer Graphics and Vision. Keldysh Institute of Applied Mathematics, 2021. http://dx.doi.org/10.20948/graphicon-2021-3027-422-432.

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This work is devoted to the automatic detection of unwanted driver behavior such as smoking, using a mobile phone, and eating. The various existing datasets are practically unsuitable for this task. We did not find suitable training data with RGB video sequences shot from the position of the inner mirror. So we investigated the possibility of training the algorithms for this task on an out-of-domain set of people faces images. We also filmed our own test video sequence in a car to test the algorithms. We investigated different existing algorithms working both with one frame and with video sequences and conducted an experimental comparison of them. The availability of temporal information improved quality. Another important aspect is metrics for assessing the quality of the resulting system. We showed that experimental evaluation in this task should be performed on the entire video sequences. We proposed an algorithm for detecting undesirable driver actions and showed its effectiveness.
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Reports on the topic "Eating quality"

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Juvik, John A., Avri Bar Zur, and Torbert R. Rocheford. Breeding for Quality in Vegetable Maize Using Linked Molecular Markers. United States Department of Agriculture, January 1993. http://dx.doi.org/10.32747/1993.7568764.bard.

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Recently, the vegetable corn industry has shifted from the use of traditional cultivars with the sugary1 (su1) endosperm mutation to newer hybrids homozygous for the shrunken2 (sh2) or sugary enhancer1 (se1) genes. With greater kernel sucrose content, these hybrids are preferred by consumers and retain sugar for longer post harvest periods, providing the industry with more time to marker products with superior quality. Commercialization has been hindered, however, by reduced field emergence, and the establishment of stands with heterogeneous uniformity and maturities. This investigation was conducted to identify key biochemical and physiological characteristics in sh2 and se1 maize kernels associated with improved emergence, and stand establishment; and in immature ears at fresh harvest maturity, properties associated with eating quality. The location of genes or QTL controlling these kernel characteristics and other traits were then mapped to specific chromosomal regions by their linkage to molecular markers using two segregating F2:3 populations. This database was used to compare the efficiency of marker-assisted selection of key alleles with phenotypic selection for trait improvement. A model designed to uncover and quantify digenic interaction was applied to the datasets to evaluate the role of epistasis in the inheritance of quantitative traits.
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Knibb, Rebecca, Lily Hawkins, and Dan Rigby. FoodSensitive Study: Wave One Survey. Food Standards Agency, October 2021. http://dx.doi.org/10.46756/sci.fsa.sov133.

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We commissioned this survey to better understand how food allergies, intolerances and coeliac disease affect people across the UK, and the factors associated with higher or lower quality of life. It will also inform our ongoing work to monitor and evaluate the success of the FSA’s food hypersensitivity programme. The FSA will be running a second wave of the survey in autumn this year, and we will use this to observe any differences in the eating out and quality of life data collected across the two timepoints.
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Rancans, Elmars, Jelena Vrublevska, Ilana Aleskere, Baiba Rezgale, and Anna Sibalova. Mental health and associated factors in the general population of Latvia during the COVID-19 pandemic. Rīga Stradiņš University, February 2021. http://dx.doi.org/10.25143/fk2/0mqsi9.

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Description The goal of the study was to assess mental health, socio-psychological and behavioural aspects in the representative sample of Latvian general population in online survey, and to identify vulnerable groups during COVID-19 pandemic and develop future recommendations. The study was carried out from 6 to 27 July 2020 and was attributable to the period of emergency state from 11 March to 10 June 2020. The protocol included demographic data and also data pertaining to general health, previous self-reported psychiatric history, symptoms of anxiety, clinically significant depression and suicidality, as well as a quality of sleep, sex, family relationships, finance, eating and exercising and religion/spirituality, and their changes during the pandemic. The Center for Epidemiologic Studies Depression scale was used to determine the presence of distress or depression, the Risk Assessment of Suicidality Scale was used to assess suicidal behaviour, current symptoms of anxiety were assessed by the State-Trait Anxiety Inventory form Y. (2021-02-04) Subject Medicine, Health and Life Sciences Keyword: COVID19, pandemic, depression, anxiety, suicidality, mental health, Latvia
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Hoy, Michael D. Herons and Egrets. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, August 2017. http://dx.doi.org/10.32747/2017.7208742.ws.

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Herons and egrets commonly cause damage at aquaculture facilities and recreational fishing waters where fish are held at high densities. Fish-eating birds also can have an impact on intensively managed sport fisheries. Damage occurs when herons and egrets feed on fish purchased and released for recreational sport fishing activities. Values of these fish can be quite high given the intensity of management activities and the direct relationship of fishery quality to property value. Herons and egrets are freshwater or coastal birds of the family Ardeidae. Herons and egrets discussed in this section are all piscivorous. They are opportunistic feeders, however, and will consume small amphibians, insects, and reptiles. Due to these food preferences, herons and egrets are attracted to shallow lakes and human-made impoundments. Native bird species are covered under the Migratory Bird Treaty Act (MBTA) and given federal protection. Depredation permits can be obtained through the U.S. Fish and Wildlife Service. In addition, individual states may require their own permits for legal take of these bird species.
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Gebregziabher, Hadush, Amaha Kahsay, Fereweini Gebrearegay, Kidanemaryam Berhe, Alem Gebremariam, and Gebretsadkan Gebremedhin Gebretsadik. Food taboos and their perceived reasons among pregnant women in Ethiopia: A Systematic review, 2022. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, January 2023. http://dx.doi.org/10.37766/inplasy2023.1.0078.

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Review question / Objective: The objective of this systematic review was to synthesize the available evidence on food taboos and their perceived reasons among pregnant women in Ethiopia to posit comprehensive and precise evidence for decision making. The systematic review has addressed the following two questions: What are the various foods considered taboos by pregnant women in Ethiopia? What are the perceived reasons for food taboos by pregnant women in Ethiopia? Condition being studied: Undernutrition among pregnant women has been one of the serious public health challenges in Ethiopia. Food taboos prevent eating certain food items thus compromising one’s dietary diversity and quality which, in turn, would lead to poor health and nutritional outcomes. Evidence shows that food taboos are largely associated with maternal and fetal malnutrition during pregnancy and could have consequences on the mothers and their children later in life. Realizing such associations between food taboos and maternal undernutrition which in turn has fatal consequences, this systematic review synthesized evidence on food taboos and their perceived reasons among pregnant women in Ethiopia.
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Rigby, Dan, Michael Burton, Katherine Payne, Zachary Payne-Thompson, Stuart Wright, and Sarah O’Brien. Impacts of Food Hypersensitivities on Quality of Life in the UK and Willingness to Pay (WTP) to remove those impacts. Food Standards Agency, December 2022. http://dx.doi.org/10.46756/sci.fsa.kij502.

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This project concerns the impacts of food hypersensitivity on people’s quality of life and the monetary value people assign to the removal of those impacts. Food hypersensitivities (FHS) are, in this report, defined as comprising food allergy, coeliac disease and food intolerance. Estimates of the economic value of removal of food hypersensitivity were generated from a stated preference (SP) survey in which people completed a discrete choice experiment (DCE). The DCE comprised of choices between (i) no change in respondents’ food hypersensitivity and (ii) the condition being removed for a specified period, at a cost. The surveys were conducted between July and December 2021 by adults regarding their own food hypersensitivity or by parents/carers regarding their child’s food hypersensitivity. The samples comprised 1426 adults and 716 parents. The average WTP for the removal of an adult’s FHS for a year, pooled across all conditions was £718. For models estimated separately by condition, the WTP values for food allergy, coeliac disease and food intolerance were £1064, £1342 and £540 respectively. In models estimated on DCE data from parents regarding their children’s food hypersensitivity the average WTP, pooled across all conditions, was £2501. The annual WTP values by condition were: £2766 for food allergy; £1628 for coeliac disease; £1689 for food intolerance. Respondents rated their (child’s) health and the impacts of their (child’s) FHS using several established instruments including the Food Allergy Quality of Life Questionnaire (FAQLQ); Food Intolerance Quality of Life Questionnaire (FIQLQ); Coeliac Disease Quality of Life Questionnaire, (CDQ). In the adult allergy and intolerance models we find robust evidence of effects of the perceived severity of FHS on WTP – the higher people’s FAQLQ and FIQLQ scores, the more they are willing to pay to remove their condition. There was no effect of variation in the CDQ score on WTP to remove coeliac disease. In the child WTP results we find condition-severity effects in the coeliac sample: the worse the child’s CDQ score the higher the parents’ WTP to remove the condition. The WTP values are estimates of the combined annual costs associated with (i) the intangible costs including the pain, anxiety, inconvenience and anxiety caused by FHS and (ii) additional incurred costs (time and money) and lost earnings. The values can be incorporated into the FSA Cost of Illness (COI) model, the Burden of Foodborne disease in the UK (Opens in a new window) which is currently used to measure the annual, social, cost of foodborne disease. A Best Worst Scaling (BWS) exercise was conducted to identify the relative importance of the many and diverse impacts which comprise the FAQLQ, FIQLQ and CDQ instruments. The BWS results indicate that people assign very different levels of importance to the impacts comprising the three instruments. This unequal prioritisation contrasts with the equal weighting used in the construction of the FAQLQ, FIQLQ and CDQ measures. Embarrassment and fear related to eating out or social situations feature in the top three impacts for all the conditions. Identifying the effects which most affect quality of life (from the perspective of people living with those conditions) has the potential to inform policy and practice by both regulators and private organisations such as food business operators.
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Goetsch, Arthur L., Yoav Aharoni, Arieh Brosh, Ryszard (Richard) Puchala, Terry A. Gipson, Zalman Henkin, Eugene D. Ungar, and Amit Dolev. Energy Expenditure for Activity in Free Ranging Ruminants: A Nutritional Frontier. United States Department of Agriculture, June 2009. http://dx.doi.org/10.32747/2009.7696529.bard.

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Heat production (HP) or energy expenditure for activity (EEa) is of fundamental nutritional importance for livestock because it determines the proportion of ingested nutrients available for productive functions. Previous estimates of EEa are unreliable and vary widely with different indirect methodologies. This leads to erroneous nutritional strategies, especially when intake on pasture does not meet nutritional requirements and supplementation is necessary for acceptable production. Therefore, the objective of this project was to measure EEa in different classes of livestock (beef cattle and goats) over a wide range of ecological and management conditions to develop and evaluate simple means of prediction. In the first study in Israel, small frame (SF) and large frame (LF) cows (268 and 581 kg) were monitored during spring, summer, and autumn. Feed intake by SF cows per unit of metabolic weight was greater (P < 0.001) than that by LF cows in both spring and summer and their apparent selection of higher quality herbage in spring was greater (P < 0.10) than that of LF cows. SF cows grazed more hours per day and walked longer distances than the LF cows during all seasons. The coefficient of specific costs of activities (kJ•kg BW-0.75•d-1) and of locomotion (J•kg BW-0.75•m-1) were smaller for the SF cows. In the second study, cows were monitored in March, May, and September when they grazed relatively large plots, 135 and 78 ha. Energy cost coefficients of standing, grazing, and horizontal locomotion derived were similar to those of the previous study based on data from smaller plots. However, the energy costs of walking idle and of vertical locomotion were greater than those found by Brosh et al. (2006) but similar to those found by Aharoni et al. (2009). In the third study, cows were monitored in February and May in a 78-ha plot with an average slope of 15.5°, whereas average plot slopes of the former studies ranged between 4.3 and 6.9°. Energy cost coefficients of standing, grazing, and walking idle were greater than those calculated in the previous studies. However, the estimated energy costs of locomotion were lower in the steeper plot. A comparison on a similar HP basis, i.e., similar metabolizable energy (ME) intake, shows that the daily energy spent on activities in relation to daily HP increased by 27% as the average plot slope increased from 5.8 and 6.02 to 15.5°. In the fourth study, cows grazing in a woodland habitat were monitored as in previous studies in December, March, and July. Data analysis is in progress. In the first US experiment, Boer and Spanish does with two kids were used in an experiment beginning in late spring at an average of 24 days after kidding. Two does of each breed resided in eight 0.5-ha grass/forb pastures. Periods of 56, 60, 63, 64, and 73 days in length corresponded to mid-lactation, early post-weaning, the late dry period, early gestation, and mid-gestation. EEa expressed as a percentage of the ME requirement for maintenance plus activity in confinement (EEa%) was not influenced by stocking rate, breed, or period, averaging 49%. Behavioral activities (e.g., time spent grazing, walking, and idle, distance traveled) were not highly related to EEa%, although no-intercept regressions against time spent grazing/eating and grazing/eating plus walking indicated an increase in EEa% of 5.8 and 5.1%/h, respectively. In the second study, animal types were yearling Angora doeling goats, yearling Boer wether goats, yearling Spanish wether goats, and Rambouilletwether sheep slightly more than 2 yr of age. Two animals of each type were randomly allocated to one of four pastures 9.3, 12.3, 4.6, and 1.2 ha in area. The experiment was conducted in the summer with three periods, 30, 26, and 26 days in length. EEa% was affected by an interaction between animal type and period (Angora: 16, 17, and 15; Boer: 60, 67, and 34; Spanish: 46, 62, and 42; sheep: 22, 12, and 22% in periods 1, 2, and 3, respectively (SE = 6.1)). EEa% of goats was predicted with moderate accuracy (R2 = 0.40-0.41) and without bias from estimates of 5.8 and 5.1%/h spent grazing/eating and grazing/eating plus walking, respectively, determined in the first experiment; however, these methods were not suitable for sheep. These methods of prediction are simpler and more accurate than currently recommended for goats by the National Research Council.
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Crisosto, Carlos, Susan Lurie, Haya Friedman, Ebenezer Ogundiwin, Cameron Peace, and George Manganaris. Biological Systems Approach to Developing Mealiness-free Peach and Nectarine Fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7592650.bard.

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Peach and nectarine production worldwide is increasing; however consumption is flat or declining because of the inconsistent eating quality experienced by consumers. The main factor for this inconsistent quality is mealiness or woolliness, a form of chilling injury that develops following shipping periods in the global fruit market today. Our research groups have devised various postharvest methods to prolong storage life, including controlled atmosphere and delayed storage; however, these treatments only delay mealiness. Mealiness texture results from disruption of the normal ripening process involving disassembly of cell wall material, and creates a soft fruit texture that is dry and grainy instead of juicy and smooth. Solving this problem is a prerequisite for increasing the demand for fresh peach and nectarine. Two approaches were used to reveal genes and their associated biochemical processes that can confer resistance to mealiness or wooliness. At the Volcani Center, Israel, a nectarine cultivar and the peach cultivar (isogenetic materials) from which the nectarine cultivar spontaneously arose, and at the Kearney Agricultural Center of UC Davis, USA, a peach population that segregates for quantitative resistance to mealiness was used for dissecting the genetic components of mealiness development. During our project we have conducted research integrating the information from phenotypic, biochemical and gene expression studies, proposed possible candidate genes and SNPs-QTLs mapping that are involved in reducing peach mealiness susceptibility. Numerous genes related to ethylene biosynthesis and its signal transduction, cell wall structure and metabolism, stress response, different transcription factor families were detected as being differentially accumulated in the cold-treated samples of these sensitive and less sensitive genotypes. The ability to produce ethylene and keep active genes involved in ethylene signaling, GTP-binding protein, EIN-3 binding protein and an ethylene receptor and activation of ethyleneresponsive fruit ripening genes during cold storage provided greater resistance to CI. Interestingly, in the functional category of genes differentially expressed at harvest, less chilling sensitive cultivar had more genes in categories related to antioxidant and heat sock proteins/chaperones that may help fruit to adapt to low temperature stress. The specific objectives of the proposed research were to: characterize the phenotypes and cell wall components of the two resistant systems in response to mealiness- inducing conditions; identify commonalities and specific differences in cell wall proteins and the transcriptome that are associated with low mealiness incidence; integrate the information from phenotypic, biochemical, and gene expression studies to identify candidate genes that are involved in reducing mealiness susceptibility; locate these genes in the Prunus genome; and associate the genes with genomic regions conferring quantitative genetic variation for mealiness resistance. By doing this we will locate genetic markers for mealiness development, essential tools for selection of mealiness resistant peach lines with improved fruit storability and quality. In our research, QTLs have been located in our peach SNPs map, and proposed candidate genes obtained from the integrated result of phenotypic, biochemical and gene expression analysis are being identified in our QTLs as an approach searching for consistent assistant markers for peach breeding programs.
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Knibb, Rebecca, Lily Hawkins, and Dan Rigby. Food Sensitive Study: Wave Two Survey. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.nyx192.

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Food hypersensitivities (FH) include food allergy, food intolerance and coeliac disease. Food allergy and coeliac disease involve an immune mediated reaction to certain foods; food intolerance is caused by a non-immune mediated reaction (such as an enzymatic or pharmacological effect). Each of these FHs result in unpleasant symptoms if the food is eaten in sufficient quantity, with food allergic reactions sometimes resulting in life-threatening symptoms. Management of FH by an individual or members of their family therefore involves constant vigilance and risk assessment to determine if a food is safe to eat. Research over the last twenty years has demonstrated that this burden, along with the unpredictable nature of FH reactions, has an impact on quality of life (QoL). QoL encompasses our emotions, physical health, the environment we live in, our social networks and day-to-day activities. FH has been shown to have an impact on many of these areas, however there are still research gaps. In particular, many studies focus on children, adolescents or parents rather than the adult population and little is known about those with food intolerances. In order to make a comprehensive characterisation and evaluation of the burden caused by living with FH, the day-to-day management of FH and associated inconveniences, the FSA has commissioned this project, led by Aston University. The project is called the FoodSensitive study and this report relates to findings for workstream one, a survey to assess the impact of FH on QoL. This survey was carried out in two waves, one year apart. This report covers the second wave and a comparison of wave one and two for those participants who completed both waves.
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