Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of sodium is, however, related to negative health effects such as hypertension, cardiovascular diseases and stroke. In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Reducing sodium in processed foods will be, however, challenging due to...

Beef knuckles (n=150) and center-cut top sirloin butts (n=150) were used to determine portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF), vastus lateralis (VL), and gluteus medius (GM) steaks. Steak yields were higher (P<0.05) for top sirloins than knuckles. Trained sensory panel ratings for overall tenderness, juiciness, and fl...

A whole-genome scan was conducted on 328 F(2) progeny in a Wagyu x Limousin cross to identify quantitative trait loci (QTL) affecting palatability and fatty acid composition of beef at an age-constant endpoint. We have identified seven QTL on five chromosomes involved in lipid metabolism and tenderness. None of the genes encoding major enzymes involved in fatty acid metabolism, such as fatty ac...

Since 1993, various public and private institutions have supported the development of a freshwater ornamental industry in Hawai‘i which, based on current success, must be intensive and utilize the latest in culture technologies to remain competitive. Feeding and palatability trials using commercial feeds suggests that very little is understood about the nutritional requirements of the 1500 spec...

The livestock and meat industry is under increasing pressure to reduce fat while maintaining tenderness and palatability of its products. In the case of slaughter cattle, considerable variation exists in composition of beef carcasses and tenderness of product, a significant part of which is genetic in origin. In this paper, results from the Germplasm Evaluation (GPE) program at the Roman L. Hru...

The taste of an antibiotic is often not taken into account by practitioners, although there is significant evidence to show palatability correlates strongly with adherence. Many parents will be familiar with the difficulties of convincing young children to take bitter, unfamiliar medicine. Certain drugs, for example flucloxacillin, are so unpalatable that they should not be prescribed as syrups...

The hypothesis that tastes activate two systems of palatability processing was tested by examining the ingestive and aversive fixed-action patterns (FAPs) elicited by equally preferred tastes. Berridge and Grill (1983) reported that the probability of occurrence of aversive FAPs could be increased without producing a reciprocal reduction in the probability of ingestive responses. This independe...

The purpose of the present study was to elucidate the transition from eating history to food palatability associated with diet selection in adults. Questionnaires were used to identify dominant and favorite recipes, flavorings, and breakfasts for 174 female university students. The participants’ recollections for answering the questionnaire covered a six-stage time period: kindergarten, early e...