{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:44:57Z","timestamp":1793036697651,"version":"4.5.0"},"reference-count":50,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2024,3,6]],"date-time":"2024-03-06T00:00:00Z","timestamp":1709683200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100007917","name":"Agricultural Research Service, the U.S. Department of Agriculture","doi-asserted-by":"publisher","award":["58-6010-1-005"],"award-info":[{"award-number":["58-6010-1-005"]}],"id":[{"id":"10.13039\/100007917","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Alabama Cattlemen\u2019s Association Beef Research Producer","award":["58-6010-1-005"],"award-info":[{"award-number":["58-6010-1-005"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65\/batch\/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17\/batch\/treatment), Allo\u2013Kramer shear force (AKSF; n = 17\/batch\/treatment), texture profile analysis (TPA; n = 6\/batch\/treatment), cooking loss (n = 17\/batch\/treatment), consumer panel (n = 3\/batch\/treatment), e-nose (n = 1\/batch\/treatment), and e-tongue (n = 1\/batch\/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability.<\/jats:p>","DOI":"10.3390\/foods13050811","type":"journal-article","created":{"date-parts":[[2024,3,6]],"date-time":"2024-03-06T05:48:01Z","timestamp":1709704081000},"page":"811","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology"],"prefix":"10.3390","volume":"13","author":[{"given":"Savannah L.","family":"Douglas","sequence":"first","affiliation":[{"name":"Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela M.","family":"Bernardez-Morales","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0000-1725-1365","authenticated-orcid":false,"given":"Brooks W.","family":"Nichols","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriella F.","family":"Johnson","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Linda S.","family":"Barahona-Dominguez","sequence":"additional","affiliation":[{"name":"Department of Poultry Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ainsley P.","family":"Jessup","sequence":"additional","affiliation":[{"name":"Department of Poultry Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9925-6986","authenticated-orcid":false,"given":"Aeriel D.","family":"Belk","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2938-4952","authenticated-orcid":false,"given":"Jase J.","family":"Ball","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sungeun","family":"Cho","sequence":"additional","affiliation":[{"name":"Department of Poultry Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jason T.","family":"Sawyer","sequence":"additional","affiliation":[{"name":"Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Lau, C.S., Fugloni, V.L., Van Elswyk, M.E., and McNeill, S.H. 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