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Cranwe ll et al. However, it was noted that a decrease in off-flavor was noticed after 28 days on feed. Faulkner et al. Conversely, Miller et al. There are a multitude of factors that can affect meat flavor, however, lipi ds via fatty acids or lipid de rived volatiles appear to have a large influence on flavors that are produced. Interest in meat fatty acid composition stems mainly from the need to find ways to produce healthier meat, i.

The largest difference in flavor precursors between grassand grain-fed beef o ccurs with alterations of these fatty acids Melton, Because of the many types of forages used to finish cattle, it is impossible to make a simple conclusion concerning the effect of all forage diets on beef flavor Melton, The impact of replacing concentrate with forage on off-flavor has been studied. Melton reviewed severa l works in which different lo wer quality grasses produced undesirable flavors. Among the grasses re ported were bromegrass and bluestem Harrison et al.

However, Larick and Turner a reporte d no difference in offflavor notes between heifers fed millet, sorghum sudangrass or fesc ue-clover.

As well, Larick et al. Examining effects of finishing diet on beef flavor, Smith et al. In general, part of the corn in a high concentrate diet can be repl aced with corn silage or alfalfa without detriment to flavor. However, if corn or co rn silage is replaced with something other than high quality hay, large flavor di fferences may occur Melton, Grass diets also affect several fatty acid s such as branched-chain fatty acids, oddnumber carbon-chain-length fatty acids a nd long-chain polyunsaturated fatty acids Melton, Cattle fed forage diets have been shown to have more C, C, C and C in lean tissue samples wh en intramuscular fat and phospholipids are examined, while grain fed cattle typically have increased n-6 fatty acids Raes et al.

Longer-chain fatty acids are also present in fo rages, explaining their presence in beef tissues when cattle are finished on forages E lmore et al. These fatty acids are found in the phospholipids of beef tissue more so than in the intramuscular fat Igene and Pearson, Mitchell et al. The off-flavor of grass fed beef was attributed to the oxidation of C free fatty acids. The oxidation of C produces 2, 4, 7-decatrienal, 2, 4-heptadienal and 3-hexenal.

Hexenals are princi pally responsible for PAGE 36 21 odors relating to grass. C may oxidize to form 2-octe nal and 2, 4-decadienal which in large quantities can give aromatics of tallowy and cardboardy. Volatiles from the oxidation of C in small quantities may contribute to beefy flavor, while large quantities may contribute to o ff-flavor Melton, Mottram et al.

Intramuscular lipids consist of marbling fat and structural memb rane lipids which are largely phospholipids and have a high content of unsaturated fatty acids Macleod, These fatty acids are the primary source of carbonyl compounds of beef flavor, and the oxidation of the unsaturated fatty acids in beef lipids can re sult in off-flavor in meat Melton, Meat lipids act as a solvent fo r the volatile compounds that accumulate during cooking of meat. Therefore, any feed source that in fluences the concentration of the flavor precursors should affect the flavor of cooked meat Melton, The long-chain PUFA become oxidized during cooking and storage and may contribute to increased intens ity of undesirable flavors in beef such as milky, grassy, fishy Melton, and warmed-over fla vors Reineccius, The thermal oxidation of lipids gives a wide range of a liphatic products, includi ng both saturated and unsaturated hydrocarbons, alcoho ls, aldehydes, ketones, acids and esters Farmer, Polyunsaturated fatty acids are much more susceptible to oxidation than monounsaturated or saturated fatty acids and some of the ke y odor impact compounds in meat are derived from polyunsaturated fatty acids Farmer, Phospholipids have a high level of unsaturation and are therefor e particularly vulnerable to oxidation Farmer, PAGE 37 22 Compared with grass-fed beef, phospholipids fr om grain-fed cattle contain more n-6 fatty acids and less n-3 fatty acids Melton, Grass-fed beef has higher levels of lowmolecular-weight aldehydes Larick and Turn er, a and some of these possess grassy aromas.

These compounds arise from the th ermal oxidation of n-3 fatty acids, suggesting the balance of n-6 to n-3 fatty acids in the phospholipids is important in flavor formation Farmer, Cattle slaughtered directly off grass pasture had the highest incidence of off-flavors.

Hydrocarbons, which are volatiles derived from lipid oxidation, decr ease with increasing time on feed, especially between days 0 to Saturated and unsaturated aldehydes such as hexanal, heptanal, 2-nonenal, 2, 4-decadiena l and decanal were also identified as major volatiles found in cooked beef samples.

Ho wever, these compounds were not influenced by feeding system. Larick and Turner a examin ed volatile profiles from ground beef samples processed from grass and then concentrate fed heifers.

Straight a nd branched saturated and unsaturated aldehydes were among the ma jor volatiles present. The formation of alkanals, alkenals and alk-2, 4-dienals, which are a class of aldehydes, were also noted and attributed to the thermal oxidation of fats. Methyl ketones were also present and are aromatics that were found in grass fed samp les.

This class of compounds have been reported to give a perfume and rancid smell that effect fla vor perception. Methyl ketones are formed by the autooxidation of fatty acid s, particularly C18 unsaturates. Aromatic PAGE 38 23 peaks did not differ depending on the type of grass fed. Alkanals were the compound that varied the most with time on feed, incr easing from 0 to 56 days on feed.

However, no compounds were identified that positively corr elated to the off-flavors noted in heifers that were slaughtered stra ight off grass pastures.

Elmore et al. Longissimus fatty acid content was significantly affected by diet, especially long-chain fatty acids C18 through C Fatty acids of the n-3 class were greater in grass fed beef while fatty acids of the n-6 class were greater in the concentrate fed beef. Sixty-nine compounds were identif ied, mainly consisting of hydrocarbons and aldehydes. Of the compoun ds identified, 22 were affected by diet. Seventeen of these compounds were identified in concentrate fed beef and 5 were found in grass fed beef.

Degradation of C in concentrate fed beef caused increases in 1octenol, cisocte nol, 1-pentanol, 1-hexanol, pe ntanal, hexanal and heptanal.

Degradation of C in grass fed beef cau sed increases in 1-pentenol and cis-2pentenol. It was concl uded that compounds that differ the most between grassand concentratefed beef will most likely have the biggest effect on flavor differences. However, these beef samples were not scored by a sensory panel for fl avor or off-flavor. Raes et al.

Of the 67 compounds identified by GC-MS methods, aldehydes we re the most common. Argentine and Irish beef contained higher concentra tions of lower molecular wei ght saturated and unsaturated aldehydes that resulted from PUFA lipid oxidation.

Of the straight chain aldehydes, the PAGE 39 24 alkanals of pentanal, hexanal, heptanal a nd nonanal had the highest concentration, while the unsaturated aldehydes were 2-butenal , 2-octenal, 2-nonenal, 2-decenal, 2, 4decadienal and 2-undecenal. The higher fla vor intensity describe d by the sensory panel for the Irish and Argentine beef was correlate d with increased levels of the unsaturated aldehydes.

Grass-fed beef tends to be higher in n-3 fa tty acids, particularly C and higher. During oxidation, n-3 fatty acids form com pounds thought to be responsible for offflavors in grass fed beef.

The most common o ff-flavors detected in grass fed beef include grassy, fishy, rancid and warmed-over. Con centrate-fed beef tends to be higher in n-6 fatty acids, especially those that are C and higher. The oxidation products from the n-6 class of fatty acids are thought to be respons ible for beefy flavor at threshold levels. At levels above threshold values, these aroma tics tend to give off-fl avor notes of tallowy, fatty, cardboard-like and stale.

Aroma tics consisting of hydrocarbons, aldehydes and methyl ketones, which are all oxidation products of fatty acids, appear to affect beef off flavor in a dramatic fashion. Effects of Postmortem Agin g on Sensory Attributes Enzyme Systems Responsible for Tenderness During Aging Postmortem tenderization occurs primarily through proteolysis of the muscular structure starting around 12 hours postmortem Wheeler and Koohmaraie, The proteolysi s of troponin-T and the appearance of a 30 kDa component are signs of postmortem ag ing by CDP enzymes Koohmaraie, Ilian et al.

The second system responsible for postmort em tenderness is the cathepsin system. The cathepsin system is a class of lysosoma l proteases that are contained in mammalian cells and are optimally active at acidic pH levels Goll et al. There are 13 lysosomal proteases that ha ve been identified so far, and seven are known to exist in skeletal muscle.

Cathepsi ns are thought to play only a minor role in postmortem proteolysis when compared to CDP enzymes Koohmaraie, , however, five have been characterized as to which proteins they affect. Cathepsin A cleaves myosin; cathepsin B1 cleaves myosin, actin, intact myof ibrils and collagen; cathepsin D also cleaves myosin, actin and myofibrils; cathepsin H only cleaves actin and myosin; and cathepsin L, which is the smallest of the cathepsins, cleaves actin, myosin, troponinT, troponin-I, collagen and -actinin Goll et al.

Although CDP and cathepsin systems are pr imarily responsible for the tenderness achieved through postmortem aging, there are ot her factors to consider that may alter how the carcass or meat reacts to this aging.

Huff-Lonergan et al. These proteins are of particular interest because Robson et al. In the Huff-Lonergan study, both titin and nebulin degraded quicker earlier days postmorte m aging in steaks that were classified as tender vs. It was also found that age and sex class influenced the degradation of ti tin, with young steers showing more titin degradation than young bulls or old cows. T itin did, however, continue to breakdown as time postmortem increased, suggesting that it ma y be beneficial to age meat from older cow carcasses for a longer period of time than meat from young steer carcasses to obtain maximum tenderness.

To examine the effects of beef breed and aging on tenderness, Wheeler et al. Steaks from Brahman crosses were rated as similar in WBS and sensory tenderness to steaks from purebred Hereford steers. However, purebred Brahman cattle that were not electrically stimulated were less tender and more variable in tende rness than steaks from Herefords or reciprocal cro sses that were not electri cally stimulated.

This study concluded that steaks from Brahma n cattle were inherently less tender than Herefords. In addition, Johnson et al. It was reported that one day of postmortem aging was not significant for WBS and that at five days postmortem aging sensory panelist detected no difference in tenderness.

Unlike the findi ngs of Wheeler et al. Therefor e, Johnson et al. Postmortem aging is an effective mean s to produce a more tender meat product through increased proteolysis as postmortem ag ing time increases to a certain extent.

When considering using postmortem aging as a method to achieve increased tenderness it may be beneficial to account for the age and br eed of the animal that the carcass or cuts were derived from. Effects of Aging on Sensory Attributes Aging is a tool commonly employed in the meats industry to improve certain sensory attributes of meat.

The main effect gained by aging is an increase in tenderness, but aging may also influence juiciness a nd flavor Jeremiah and Gibson, There are two main methods of aging: wet and dry. Wet aging is the term used to define the method of holding meat in vacuum sealed bags in refrigerated temperatures.

Dry aged beef is not packaged and is kept in a temp erature and humidity controlled environment. Most meat products today are wet aged during shipment. Wet aging is beneficial because it requires less space and gives less loss in the fo rm of moisture or purge Parrish et al.

For the purposes of this review, the tw o methods will be discussed together unless otherwise specified. Miller et al. It was conc luded that aging steaks for 14 days postmortem should be used as a processing control point for the beef industry to improve consumer acceptance. Bratcher et al. These findings are in agreement with Smith et al.

French et al. No differences in WBS values were observed past two days postmortem aging. In a study by Bidner et al. Aged steaks had lower WBS values and increased sensory tenderness but did not show differences in sensory juiciness or flavor intensity. Sensory connective tissues also increased, meaning detectable amount of connective tissue decreased with aging.

Like wise, French et al. WBS values decreased and sensory tenderness scores increased as postmortem agi ng increased for all days of both studies. Sa pp et al. Both authors reported that increased aging for either 14 or 21 days did decrease detectable connect ive tissue and increase overall palatability. Part of the increase in tenderness could be due to the decrease in detectable connective tissues, and several resear chers reported endogenous enzymes such as CDP and cathepsins have the ability to degrade conn ective tissues Dutson et al.

Parrish et al. It was concluded that muscles aged in the carca ss reacted differently to postmortem aging temperatures than muscles that are excised a nd aged. To support this theory, Busch et al. In a review, Melton reported more researchers found that postmortem aging increased off-flavor production in grass-fed cattle when compared to grain-fed cattle. The reason for the differences between grass and grain fed animals was concluded to be from greater oxidation products in the steaks of grass-fed cattle.

Effects of Grainor ForageFeeding on Beef Collagen Content Collagen has been shown to be an importa nt factor when examining the tenderness of meat, especially in anim als of maturing age Hill, Bailey and Shimokamaki stated that the intermolecular bonds in collagen change to a much more thermostable form with increasing maturit y. Furthermore, Bailey suggested that although collagen conten t does not change PAGE 45 30 with increasing age for a given muscle, the solubility of collagen decreases as age increases Herring et al.

Increases in protein accretion and muscle size, as shown by longissimus muscle area for animals on a high nut ritional plane McC lain, , have been related to increases in collagen solubil ity but not total collagen content Wu et al. However, Bailey argued that old collagen is not completely catabolized and resynthesized, but for the most part is reta ined and pushed apart to allow expansion by egress of newly synthesized collagen into tissues.

To examine collagen content, French et al. Differences may not have been observed because the forage fed to the steers was of high quality a nd possibly contributed to similar lean accretion rates. Wu et al. Although total collagen was not different between treatme nts, salt soluble collagen increased for treatments 2 and 3 in the longissimus muscle and acid soluble collagen increased for the steers in the second treatment. This coinci des with similar magnitude increases for PAGE 46 31 longissimus muscle areas.

Bodwell and McClai n reported that salt soluble collagen is newly synthesized collagen, while acid soluble collagen is young collagen that is metabolically older th an salt soluble colla gen. Hydroxyproline excretion is related to collagen turnover and the synthesis of new collagen formation Kivirikko, Hydroxyproline is an important structural component of collagen and is used during quantification of total, soluble and insol uble collagen contents Bergman and Loxley, ; Hill, ; Cross et al.

However, Miller et al. However, mature steers did have significantly more total collagen than youthful steers. This difference, however, did not correlate to a significant difference in sens ory panel overall tenderness scores. While the values for total collagen and soluble collagen found by Miller et al.

To investigate the effects of nutritional plane on co llagen content of mature cows 10 years of age , Miller et al. Increased dietary energy simultaneously increased the amount and propor tion of newly synthesized heat liable PAGE 47 32 collagen and decreased the amount of insolubl e collagen.

No change in total collagen content was observed. The increase in pe rcent soluble collagen is related to numeric although not significant increase s in total collagen. This would suggest that through increased concentrate feeding structural cha nges in collagen will occur in animals of advanced maturity.

No further in creases in soluble collagen were gained by feeding animals past 28 days. The increase in soluble collagen realized is attributed to the increase in lean gains as time fed increased for the same cows reported by Cranwell et al. Etherington stated newly synthesized collagen would have fewer stabilized crosslinks and should be more heat labile.

In support of this, Light and Bailey found that during collagen synthe sis, aldimine-type bonds form between tropocollagen molecules and provide reducible, h eat labile crosslinks which contribute to the organization and structural stability of collagen fibers. Effects of Grainor ForageFeed ing on Cook and Thaw Loss Characteristics Thaw and cook losses are important attribut es to consider wh en evaluating steaks or muscles.

Just as fat is inversely related to moisture content and can provide some insurance that a steak will be juicy after cooking, water loss du ring thawing and cooking may also impact the overall acceptability of a steak.

Cook and thaw loss sometimes combined are widely reported in the literatur e Miller et al. However, scarce inform ation is published relating to the direct PAGE 48 33 causes of cook and thaw loss and their impact meat palatability.

Marsh a stated there were only two factors to be considered when examining the variability of meat tenderness: 1 the collagen component of connective tissue, and 2 differences in contractile proteins.

Although these two f acets of meat are important to the overall quality and tenderness of meat, it is reasona ble to postulate that cook and thaw losses might contribute to this variation. Jeremiah proposed the cooking pr operties of muscles exert important influences on beef palatability and consumer acceptance.

Researching extraneous effects on thaw and cook loss led Wheeler et al. However, as thaw temperat ure increased WBS value decreased. Other extraneous effects examined by Wheeler et al. Cooking to a consta nt temperature rather than for a constant time, grill broiling rather than oven broiling and broiling then holding rather than grill broiling only all increased the amount of c ook loss that was observed.

Likewise, WBS values increased with increased cooking loss in all experiments except for oven broiling vs. In this case, no difference in WBS was observed. It was concluded that cooking loss had an effect on meat tenderness, but this effect was confounded with lower thaw temperatures for the grill broiling vs.

Intrinsic factors also affect thaw and cook losses. Po sitive correlations have been reported for moisture content and thaw loss and total cooki ng losses. Chemical fat analysis showed that as fat increased , thaw and cooking losses both decreased.

PAGE 49 34 Correspondingly, connective tissues affect thaw and cook losses. Muscles containing greater amounts of soluble and total hydroxypro line sustain decreased thaw losses, while cuts containing increased amounts of insolubl e and total hydroxyprolin e sustain increased cooking losses Jeremiah et al. Br atcher et al. Since USDA Choice carcasses have increased intramuscular fat compared to USDA Select carcasses this conclusion is supported by earlier findings th at total cooking losses decrease as fat composition increases.

To examine cook and thaw loss, Jeremi ah et al. All b eef cuts were allowed to thaw for 72 hours at 4C and were roasted to an internal temper ature of 72C. There was a vast amount of variation in thaw loss, ranging from 1. No significant differences were observed relating musc le location in the carcass to thaw or cook losses. These findings are s upported by other authors that have reported large variations between and among muscles from the beef carca ss Paul and McLean, ; Rhee et al.

However, Crouse et al. There were also no differences observed in WBS value, sensory tenderness or sensory juiciness. These results could be confounded by the effects of anim al diet grain vs. Crouse et al. As postmortem aging increased, cook loss also increa sed. This is similar to the conclusions of Bratcher et al. Contact us to discuss the type of training needed. Copyright - CACI.

IOB commenced its operations in Shri. As the name suggested the focus was on overseas banking from Day 1. It then quickly opened a branch in Penang and another in Singapore. The bank served the Nattukottai Chettiars,. Chidambaram Chettyar was popularly known as M. They are often referred to as Nattukottai Chettiars to distinguish them from other groups of Chettiars.

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The Press Release of can be accessed. What is a Pre-paid , Non-refundable card? But with one major difference. As the name suggests, this type of card is non reloadable — meaning that once you have spent the money loaded onto it, the card is no longer usable and is disposed of. Uploaded by ajmal. Document Information click to expand document information Description: Ddnak. Did you find this document useful?

Is this content inappropriate? Report this Document. Description: Ddnak. Flag for inappropriate content. Download now. Related titles. Carousel Previous Carousel Next. Jump to Page. Search inside document. Venkateshwar Dasari Netha. Neha Anand. Amit Giri. Nisha Agarwal 3. Vysbuy for facilitating purchase of consumer articles, vysmobile for purchase of vehicles and vysequity facilitating purchase of shares. Balance of 18 lakh shares awaited for the decisive of the Company. It enable the bank to globalise its operations.

KPMC Peat Marwick to conduct a study of the bank for re-engineering the business processes of the bank and suggest an appropriate business strategy to remodel the bank as a World Class Bank. Dhananjaya Rao, Director, expired on 1st October. Bangalore Labs for providing suitable and stable communications network design and layout, which will allow the Bank to operate 24 hours, seven days a week.

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ICICI had changed its management structure by combining two levels and cutting down the management structure to eight levels.

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These investments in channel infrastructure have enabled the bank to achieve rapid growth in its retail business. Consequently, the appointed date of merger is proposed to be March 31, , or the date from which RBI's approval becomes effective, whichever is later.

Further the Board has accepted the resignation of Mr A R Santhanakrishna as director with effect from August 18, RNPL -Investmentz. R Seshasayee who was appointed as Director on the Bank on May 03, has tendered his resignation as a Director of the Bank.

In light of the significant bilateral trade links between the two countries, the bank greatly values the need to have an on-the-ground presence -ICICI Bank offers new service to Canada emigrants - Launches 'Hello Canada Newcomers Account' designed to provide instant access to banking services in Canada for Indians migrants on August 23 - ICICI Bank introduces an easy deposit card at an interest rate of 0.

The issue closes tomorrow concurrently with the Rs 5, crore public issue of equity shares in the domestic market. The domestic issue has received subscriptions for 1. The Scheme of Amalgamation shall come into effect from April 19, Our initial equity capital was contributed The share exchange ratio fixed for the transaction was two of our equity shares of Rs. The amalgamation was approved by the High Court of Judicature at Bombay vide its order dated April 11, and by the High Court of Gujarat at Ahmedabad vide its order dated March 7, The share exchange ratio was one of our equity shares of Rs.

The amalgamation was subsequently approved by the Members of both banks. Vinod Rai who has resigned effective January 06, The interest rates on existing home loans would reduce only if the floating reference rate is cut. The bank has raised the interest rate on deposits maturing in days to less than one year by 25 basis points to 5.