Journal of Food Quality最新文献

{"title":"Modulation of Fatty Acid Profile and Lipid Health Indices in Semifermented Buffalo Sucuk by Partial Replacement of Tallow With Plant-Based Oils","authors":"Tulay Elal Mus,&nbsp;Gokce Keser,&nbsp;Tulay Ozcan,&nbsp;Tugce Necla Selvi","doi":"10.1155/jfq/8848280","DOIUrl":"https://doi.org/10.1155/jfq/8848280","url":null,"abstract":"<p>This study evaluated the effects of partially replacing tallow with cold-pressed avocado, macadamia, and sea buckthorn oils on the nutritional lipid quality, technological properties, and sensory characteristics of semifermented buffalo sucuk. Four formulations were produced (control: 100% tallow; treatments: 50% tallow + 50% plant-based oil) and stored at 4 ± 1°C for 30 days. Plant-based oil substitution significantly reduced total saturated fatty acids and increased unsaturated fatty acids (<i>p</i> &lt; 0.01). Macadamia (MN) and avocado oils (AV) enhanced total monounsaturated fatty acids (∑MUFA), while sea buckthorn oil (SB) increased the total polyunsaturated fatty acid (∑PUFA) content. Health-related lipid indices improved markedly, with lower atherogenicity (AI) and thrombogenicity indices (TI) and higher UFA/SFA ratios compared to the control. Reformulation of lipids had no significant effect on pH on the initial day, but the macadamia and avocado oil–added samples showed significant differences during storage. Water activity and cooking loss were significantly affected by oil type, with decreasing values throughout storage. Plant-based oil substitution led to notable stability in <i>L^∗</i> and <i>a^∗</i> values during storage time. Textural analysis indicated that substituting macadamia, avocado, and sea buckthorn oils resulted in softer products with lower hardness, gumminess, and chewiness than the control. High sensory acceptability was observed among samples, particularly in the avocado oil treatment. Overall, partial replacement of tallow with essential fatty acid–based plant oils improved lipid quality while maintaining technological and sensory properties, offering a feasible strategy for healthier sucuk production for different consumer groups.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8848280","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148753631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of Fermentation Duration and Harvesting Season on the Proximate and Physicochemical Parameters of Cocoa (Theobroma cacao L.) Beans From Ghana","authors":"Regina Ama Frimpomaa Udzu,&nbsp;Felix Charlse Mills-Robertson,&nbsp;Samuel Tetteh Lowor,&nbsp;Bawa Mbage,&nbsp;Daniel Ako Tetteh,&nbsp;Patrick Twumasi,&nbsp;Eric Gyamerah Ofori,&nbsp;David Osam Acquaye","doi":"10.1155/jfq/7543465","DOIUrl":"https://doi.org/10.1155/jfq/7543465","url":null,"abstract":"<p>This study investigated the effects of harvesting season and fermentation duration (0–144 h) on the proximate composition and physicochemical properties of cocoa beans using a 2 × 7 factorial design. Fermentation time influenced all measured parameters, whereas seasonal variation mainly affected proximate composition, with limited impact on physicochemical traits except titratable acidity. Moisture, ash, fat, protein, and crude fiber contents decreased steadily during fermentation; for instance, moisture declined from 10.8% to 7.5% and fat from 59.8% to 53.7% over 144 h. In contrast, carbohydrate content increased from 13.8% to 27.2%. The core temperature peaked at 72 h, indicating optimal microbial activity. Temperature rose from 21°C to 49°C at 72 h before declining, while pH decreased from 6.56 to 5.32. Titratable acidity peaked at 0.24 mEq NaOH/g at 48 h and then declined, whereas fermentation index increased from 0.33 to 1.35. Principal component analysis explained 99.1% of the total variance, with PC1 (83.9%) separating samples by fermentation progression. Protein, ash, and titratable acidity were positively associated, while carbohydrates showed an inverse relationship, indicating substrate utilization during fermentation. Extending fermentation to 120–144 h improved cocoa bean quality by enhancing biochemical transformation and key quality indices. Optimizing fermentation within this range is recommended to achieve consistent, high-quality cocoa beans across harvesting seasons. The findings provide clear, evidence-based guidance for cocoa farmers, extension officers, and processors to adopt an optimal fermentation duration of 120–144 h, ensuring consistent bean quality across harvesting seasons.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7543465","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermentation and Characterization Analysis of Lactic Acid Beverage From Dendrobium officinale","authors":"Dewei Zhu,&nbsp;Hua Liu,&nbsp;Yanzhou Zhang,&nbsp;Xinyuan Du,&nbsp;Yijun Kang","doi":"10.1155/jfq/3126657","DOIUrl":"https://doi.org/10.1155/jfq/3126657","url":null,"abstract":"<p><i>Dendrobium officinale</i>, a dual-purpose medicinal and edible herb in traditional Chinese medicine, has attracted increasing attention for its health-promoting properties. This study aimed to develop a lactic acid-fermented <i>Dendrobium officinale</i> beverage with enhanced nutritional and sensory attributes by screening suitable lactic acid bacteria and optimizing fermentation parameters. <i>Bacillus coagulans</i> BH-024 demonstrated superior adaptability, achieving the highest colony count (5.54 × 10⁸ CFU/mL). Through single-factor and orthogonal experiments, the optimal fermentation conditions were determined as an excipient ratio of 2:3 (Radix cynanchi auriculati to <i>Dendrobium officinale</i>), a fermentation time of 48 h, and a temperature of 42°C. Fermentation significantly elevated the total acid content (3.94 g/L) while maintaining polysaccharide levels at 3.81 g/100 mL. Additionally, fermentation boosted antioxidant activity, with total phenolics and flavonoids increasing by 37.84% and 31.43%, alongside enhanced DPPH• (15.44%) and ABTS• (20.39%) scavenging. Flavor improved through elevated lactic acid (1345.17 mg/L), umami/sweet amino acids (Thr, Arg, Ala, and Glu), and floral-fruity volatiles. Sensory scores confirmed superior aroma, taste, and acceptability versus unfermented juice. These findings underscore the potential of BH-024 fermentation to enhance the functional and sensory properties of <i>Dendrobium officinale</i> juice, offering a promising strategy for developing novel functional fermented beverages.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3126657","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148752718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hygienic and Structural Conditions of Food Establishments in Public Health Promotion Services: A Five-Year Longitudinal Study in a Brazilian Metropolis","authors":"Mariana Souza Lopes,&nbsp;Bruna Vieira De Lima Costa,&nbsp;Marlene Azevedo Magalhães Monteiro,&nbsp;Joerika Batista Ciqueira,&nbsp;Aline Cristine Souza Lopes","doi":"10.1155/jfq/7257961","DOIUrl":"https://doi.org/10.1155/jfq/7257961","url":null,"abstract":"<p>Inadequate sanitary–hygienic and physical–structural conditions in food stores can compromise public health and influence consumer choices. Studies addressing these conditions remain scarce in Brazil. The objective was to examine the sanitary–hygienic and the physical and structural conditions of food stores over a 5-year period, evaluating their compliance with established standards. A five-year follow-up of food stores was conducted using a representative sample of 18 specialized establishments selected from the Programa Academia da Saúde (PAS) in Brazil. These establishments included supermarkets, specialized fruit and vegetable (FV) markets, and local stores. Data collection involved variables such as store registration, address, type of establishment, the HVI (Health Vulnerability Index) of the food storage area, and the application of an 11-item checklist in 140 establishments in 2013 and 2018. The level of compliance was analyzed based on Brazilian Resolutions 275/2002 and 216/2004. The sample was categorized by year, type of store, and HVI of the area. The percentage of stores classified as having good or regular hygienic–sanitary and physical–structural conditions was 7.1% in 2013 and 49.3% in 2018, with differences by store type. After 5 years, 49.3% of the stores became or remained compliant, with supermarkets and local stores standing out, while only 32.5% of specialized FV markets achieved this status. Almost half of the specialized FV markets achieved or maintained adequate conditions after 5 years, with higher compliance levels observed in larger stores. These findings highlight the need for public policies aimed at improving sanitary–hygienic and structural conditions, particularly in smaller establishments.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7257961","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Authentication and Quality Assessment of Cocoa via FTIR and Chemometrics: Geographical Origin, Alkalization, and Quantitative Adulteration Detection","authors":"Yağmur Küçükduman,&nbsp;Gökhan İpkin,&nbsp;Gonca Bilge Özel,&nbsp;Özge Taştan Ülkü,&nbsp;Ömer Said Toker","doi":"10.1155/jfq/8836513","DOIUrl":"https://doi.org/10.1155/jfq/8836513","url":null,"abstract":"<p>The adulteration, authentication, and quality of cocoa-based products are very important issues for both consumers and producers in terms of health, economic concerns, and legal trade. In this study, a method combining Fourier transform infrared (FTIR) spectroscopy with chemometrics was developed for classification of origin-based (West Africa, East Africa, North America, and South America) and alkalized/natural-based cocoa samples and also for quantification of origin-based cocoa liquor adulterations. For classification studies, recorded FTIR spectra of samples were evaluated with PCA and PLS-DA methods. On the other hand, for quantification of adulteration, Peru- and Ghana-origin liquor samples were mixed (2.5%–80%) and analyzed. Physicochemical analyses (moisture, pH, ash, and color) were also performed to interpret the modeling results. According to origin-based classification, specificity and sensitivity values were 1.0 for calibration, cross-validation, and prediction for PLS-DA. Moreover, for the alkalized/natural separation, specificity and sensitivity values were 1.0 for calibration and prediction, respectively. In the PLS model for quantification of adulteration, calibration, cross-validation, and prediction correlation coefficients (<i>R</i>², <span></span><math></math>, and <span></span><math></math>) were found to be 0.98, 0.93, and 0.96, respectively. Furthermore, the root mean square error of prediction value was 0.06%. This is an exemplary study in the literature for the rapid and nondestructive determination of origin-based adulteration.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8836513","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hidden Health Hazards: Analyzing Fat Content and Sodium in Packaged Bakery Goods in Dhaka, Bangladesh","authors":"Mashiur Rahman,&nbsp;Ishpiya Mahreen Chowdhury,&nbsp; Asaduzzaman,&nbsp;Sheuly Akter,&nbsp;Md. Abu Hasan,&nbsp;Dipta Das,&nbsp;Md. Moniruzzaman,&nbsp;Tabassum Jabin","doi":"10.1155/jfq/2283463","DOIUrl":"https://doi.org/10.1155/jfq/2283463","url":null,"abstract":"<p>This study analyzed 89 packaged bakery products (65 biscuits, 16 cakes, and 8 breads) from Dhaka, Bangladesh, using GC–FID and FAAS. Biscuits and cakes contained high mean total fat (19.52 and 18.08 g/100 g) and saturated fat (saturated fatty acid [SFA]) levels, with 81% of all samples classified as “High SFA.” The polyunsaturated-to-SFA (PUFA:SFA) ratio was below 1.0 in all biscuit and cake samples, whereas bread showed more favorable ratios. Sodium content was highest in biscuits (mean 421.08 mg/100 g), followed by cakes (326.31 mg/100 g) and bread (277.00 mg/100 g). The results demonstrate that commonly consumed biscuits and cakes in Dhaka have nutrient profiles high in saturated fats and sodium, indicating a potential cardiovascular health risk, whereas bread represents a comparatively safer dietary option.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2283463","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Growth and Antioxidant Functionality of Hydroponic Barley Sprouts Through Light Treatments in Smart Farm Systems","authors":"Seo-Young Jeon,&nbsp;Jung-Min Sung,&nbsp;Yong-Suk Kim,&nbsp;Ki-Hyun Kwon","doi":"10.1155/jfq/6541943","DOIUrl":"https://doi.org/10.1155/jfq/6541943","url":null,"abstract":"<p>Smart farming has emerged as a pivotal alternative for ensuring stable crop production by precisely modulating environmental variables, such as light and temperature, independently of fluctuating climatic conditions. This study aimed to verify the feasibility of mass-producing high-functional barley sprouts by scaling up laboratory-optimized growth conditions to a large-scale, commercial-grade smart farm system. After a 9-day cultivation period, the harvested barley sprouts under mixed LED treatment (SB3) exhibited significantly (<i>p</i> &lt; 0.05) enhanced growth compared with other groups. Both antioxidant activity and functional metabolite accumulation were markedly superior in LED treatments (SB2, SB3) relative to those under fluorescent lamps; notably, SB3 yielded the highest concentrations of policosanol (155.70 ± 3.60 mg/100 g) and saponarin (178.7 ± 7.49 mg/100 g). Multivariate statistical analyses, including principal component analysis (PCA) and variable importance in projection (VIP), identified light intensity and germination rate as the most critical determinants, showing strong positive correlations with both biomass and functional compound accumulation (<i>r</i> = 0.812–0.994 and <i>r</i> = 0.830–0.945, respectively). Field-scale validation confirmed that the application of bio-blocks (B.B.) improved germination rates by over 80% compared to the control, demonstrating that high light intensity effectively synergizes with growth and functional enhancement. In conclusion, this study underscores that lab-scale optimization can be successfully translated to industrial-scale smart farms. These findings provide a robust strategic foundation for the mass production of high-value functional ingredients and are expected to contribute considerably to the advancement of sustainable, controlled-environment agriculture.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6541943","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148615998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the Physicochemical, Rheological, and Microstructural Properties of Soy Protein Isolate Yogurts During Fermentation and Storage","authors":"Rabia Farheen Shamim Basha,&nbsp;Bhanu Devnani,&nbsp;Alissa A. Nolden,&nbsp;Lutz Grossmann,&nbsp;Amanda J. Kinchla","doi":"10.1155/jfq/2607656","DOIUrl":"https://doi.org/10.1155/jfq/2607656","url":null,"abstract":"<p>The demand for plant-based yogurt is rising due to increased awareness of sustainability and health benefits. However, challenges like watery texture, low protein content, and taste perception limit its market potential. This study investigates the physicochemical, microstructural, and rheological properties of soy protein isolate (SPI) fermented over time (0, 15, and 24 h) and stored for 24 h with dairy as a control. Before and after fermentation, the pH of the control and different concentrations of SPI samples had no significant differences. The higher the concentration of SPI, the higher the percentage of lactic acid produced after fermentation, and significant differences (<i>p</i> &lt; 0.05) were observed between dairy and different concentrations of SPI. The higher concentration of SPI resulted in a lower percentage of expelled liquid, with 9% SPI had no significant difference from dairy at 48 h. The WI of all the fermented samples analyzed ranged from 59.29 to 88.41 at 0 h, 68.59 to 87.28 at 15 h, 67.96 to 87.08 at 24 h, and 68.37 to 87.15 at 48 h. SPI formed a weak viscoelastic gel with G′ greater than G″, and both increased with increasing angular frequency. With an increase in the concentrations of SPI, there is an increase in viscosity following fermentation. Hence, considering holistically, 6%–9% SPI concentrations need further research on their behavior and application. This study highlights the potential of SPI as a hydrocolloid, thickener, and texturizer in plant-based yogurts. Improving the physicochemical and rheological properties of plant-based yogurts could enhance their appeal and support a sustainable dairy alternative. Future research should assess the microbial safety of fermented SPI systems.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2607656","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148615518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Risk of Injera Adulteration With Gypsum and Sawdust in Small Grocery Retail Stores in Addis Ababa, Ethiopia, Is Very Low","authors":"Biniyam Tesfaye,&nbsp;Tesfaye Zeru,&nbsp;Misganaw Andualem,&nbsp;Chere Taddese,&nbsp;Asrat Yehualashet,&nbsp;Kelemua Tesfaye,&nbsp;Meseret Woldeyohannes,&nbsp;Temesgen Awoke,&nbsp;Solomon Eshetu","doi":"10.1155/jfq/5774046","DOIUrl":"https://doi.org/10.1155/jfq/5774046","url":null,"abstract":"<p>Injera is traditionally prepared at home but is increasingly commercialized in Addis Ababa. Concerns have emerged about potential adulteration with gypsum and sawdust in Injera sold through small grocery retail stores, necessitating scientific validation. This study aimed to assess the quality and prevalence of Injera adulteration with gypsum and sawdust in Addis Ababa. A cross-sectional study was conducted between September 20 and October 20, 2018. A total of 572 Injera samples were randomly collected from 43 woredas across all 10 subcities of Addis Ababa. Quality indicators (weight, diameter, pH, moisture content) were assessed against Ethiopian voluntary standards, and the number of surface pores/“eyes” was also evaluated. Adulteration was assessed using crude fiber and ash content as an indicator for sawdust and gypsum adulteration, respectively. Controlled adulteration samples (5%, 10%, 15%, and 20%) served as reference standards, with cutoffs set at 4% ash and 5% crude fiber. The mean weight of Injera was 296 ± 39 g, significantly below the 310 g standard (<i>p</i> &lt; 0.05), with none of the subcities meeting the requirement. Mean pH was 3.2 ± 0.4, with 83.3% of samples below the 3.45–4.0 range. Moisture content averaged 62.1%, within the 58%–63% standard, but only 47% of samples were compliant. The mean surface pore count was 22,712, with significant variation across subcities (<i>p</i> &lt; 0.05). No samples exceeded 4% ash or 5% crude fiber, indicating that no evidence of gypsum or sawdust adulteration was detected among the sampled Injera based on the selected proxy indicators used in this study. Although informal household-based production may limit quality and safety control, the observed variability in quality indicators suggests that strategies to strengthen quality assurance and food safety oversight may be warranted as commercialization expands. However, interpretation should consider the cross-sectional design and proxy-based assessment, which may not capture seasonal variation or other potential adulterants.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5774046","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148615485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meat Quality of Cull Cows From Lidia and Berrenda en Colorado Breeds Under Different Ageing Times","authors":"Miguel A. Cantarero-Aparicio,&nbsp;José Manuel Perea,&nbsp;Jennifer Claros-Zafra,&nbsp;Elena Angón Sánchez de Pedro","doi":"10.1155/jfq/5794155","DOIUrl":"https://doi.org/10.1155/jfq/5794155","url":null,"abstract":"<p>The aim of this study was to evaluate the meat quality of cull cows from the autochthonous Lidia and Berrenda en Colorado breeds, subjected to two ageing times (14 and 28 days). Loins (<i>Longissimus thoracis et lumborum</i>, LTL) from 24 animals were collected (Lidia = 12; Berrenda en Colorado = 12); <i>pars thoracis</i> was used for instrumental analyses, while <i>pars lumborum</i> was reserved for sensory evaluation with 90 untrained consumers in three Spanish cities. Lidia meat exhibited lower <i>L</i>^∗ (lightness) and <i>b</i>^∗ (yellowness) values than Berrenda en Colorado (<i>p</i> &lt; 0.05), which could be attributed to breed-related differences. Wet ageing for 28 days decreased (<i>p</i> = 0.019) Warner–Bratzler shear force values which results in more tender meat, but no significant effect (<i>p</i> &gt; 0.05) was observed in any other instrumental variable. Consumer scores ranged from 5.63 to 6.18 on a 9-point hedonic scale, with significantly greater colour scores for Lidia (<i>p</i> = 0.012) and greater flavour scores for Berrenda en Colorado (<i>p</i> = 0.028). Overall, the results suggest that 14 days of ageing are sufficient to achieve an acceptable sensory profile in cull cow beef from the native breeds evaluated, while extending ageing to 28 days does not provide a perceptible added value for consumers.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5794155","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148467650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}