The objectives of this study were to determine the nutrient composition of grass-fed beef in the United States for inclusion in the USDA National Nutrient Database for Standard Reference, and to compare the fatty acid composition of grass-fed and conventionally fed (control) beef. Ground beef (GB) and strip steaks (SS) were collected on 3 separate occasions from 15 grass-fed beef producers that represented 13 different states, whereas control beef samples were collected from 3 regions (Ohio, South Dakota, and Texas) of the United States on 3 separate occasions. Concentrations of minerals, choline, vitamin B(12), and thiamine were determined for grass-fed beef samples. Grass-fed GB samples had less Mg, P, and K (P < 0.05), and more Na, Zn, and vitamin B(12) (P < 0.05) than SS samples. Fat color, marbling, and pH were assessed for grass-fed and control SS. Subjective evaluation of the SS indicated that grass-fed beef had fat that was more yellow in color than control beef. Percentages of total fat, total cholesterol, and fatty acids along with trans fatty acids and CLA were determined for grass-fed and control SS and GB. Grass-fed SS had less total fat than control SS (P = 0.001), but both grass-fed and control SS were considered lean, because their total fat content was 4.3% or less. For both GB and SS, grass-fed beef had significantly less (P = 0.001 and P = 0.023, respectively) content of MUFA and a greater content of SFA, n-3 fatty acids, CLA, and trans-vaccenic acid than did the control samples. Concentrations of PUFA, trans fatty acids, n-6 fatty acids, and cholesterol did not differ between grass-fed and control ground beef. Trans-vaccenic acid (trans-11 18:1) made up the greatest concentration of the total trans fats in grass-fed beef, whereas CLA accounted for approximately 15% of the total trans fats. Although the fatty acid composition of grass-fed and conventionally fed beef was different, conclusions on the possible effects of these differences on human health cannot be made without further investigation.

Multiculturalism is an intrinsic part of the historical formation and development of the USA. The USA is a multiethnic and multilingual society, a trend expected to increase in the future. One component of ethnicity is expressed in the manner by which ethnic groups prepare and serve their food. Today, Americans are more accepting of international cuisines. However, because of the high rate of restaurant failures, the importance of restaurateurs knowing consumer preferences and demands is essential to success. This research study investigated customers' perceptions, acceptance and expectations related to an authentic Thai dining experience. Additionally, this research assessed the degree of authenticity customers expect from the dining experience. One of the major goals of this research is to provide information for ethnic restaurant owners/managers based on customer expectations for an authentic ethnic cuisine experience.

Turkey deli loaves were evaluated using organic marinades in the raw product to control the growth of Listeria monocytogenes (LM) and improve meat quality in the cooked product. Treatments included sodium tripolyphosphate (STP; 0.45%, control), sodium lactate (3%), sodium diacetate (0.25%), sodium citrate (0.75%), and sodium lactate (3%)/sodium diacetate (0.25%) combination, all containing 1.5% salt. Data collected in the 2 trials included pH; lightness, redness, and yellowness; bind ability; cooked meat moisture; oxidation (thiobarbituric acid reactive substances); aerobic plate count (d 0 to 80); and sensory evaluation. Also, thirty-two slices from each loaf were inoculated with a 10(3) cfu/ mL surface inoculum streptomycin-resistant LM cocktail and analyzed for LM levels (d 0 to 77). The sodium lactate treatment was lower in pH (5.84) postmarination. Lactate, citrate, and the combination treatments had significantly lower lightness values; lactate, diacetate, and citrate had higher redness values; and lactate had lower yellowness values postmarination compared with premarination. Cook loss, moisture, and bind ability were higher in the STP treatment. Citrate and the combination treatments had lower thiobarbituric acid reactive substances on d 3, but there were no differences by d 15. Cohesiveness was significantly higher in the STP, lactate, and diacetate treatments, and turkey flavor was more intense in the combination treatment. The STP loaves had >10(6) cfu/cm(2) aerobic plate count by 14 d, lactate by 20 d, citrate by 40 d, diacetate by 70 d, and lactate/diacetate by 74 d. Sodium diacetate, citrate, and lactate/diacetate all extended the lag phase of LM. Therefore, acidic marinades applied in the raw product do have a negative effect on some cooked product quality attributes but do improve shelf life and decrease LM growth by extending the lag phase through 21 d postmortem.

: The aim of this study was to evaluate the phenolic content and sensory attributes of precooked pork breakfast sausage patties enhanced with blueberry puree (BBP) or dried plum puree (DPP). Five treatments at a standardized percent fat were evaluated, which included a control, 5% or 10% BBP, and 5% or 10% DPP. The addition of BBP and DPP at 5% and 10% of the weight increased the total phenolics in the cooked sausage an average of 36%. Comparisons of fruit type, percentage of fruit added, and fruit treatments versus control were all significant (P < 0.05) for tenderness, cohesiveness, and pork sausage flavor, but were not significant for other attributes. Fruit type × fruit amount interaction was significant for sweetness. As fruit amount increased, sweetness scores also increased with the DPP treatments being sweeter than the BBP treatments (P < 0.05). A consumer panel of 10‐ to 12‐y‐old children (n= 108) rated 5% BBP and control the highest for overall like compared with other treatments, and scored both BBP treatments equal to the control for taste (P > 0.05). Approximately, 90% of the children said they would like to eat the BBP sausage again while approximately 70% said they would like to eat the DPP sausage again. Results indicate the addition of BBP or DPP to precooked pork breakfast sausage can increase phenolics that may be nutritionally beneficial while also having consumer appeal.

Purpose -A consumer focus group was conducted in West Texas, to discuss consumer opinion about desired features in take-out containers or packaging, and perceptions related to food safety practices. Findings -The results of this qualitative case study indicated that the majority of take-out food was purchased for personal consumption, and that location, convenience and time are the primary factors influencing the decision for purchase. The main features considered desirable in take-out containers were these: the ability to insulate food, to contain product without spillage, and to keep individual foods separate within the same package. Practical implications -As the desirability for take-out food continues to increase, risks emerge surrounding the lack of handling instructions on most take-out packaging, and the scarcity of consumer food safety knowledge. Though most participants in this study claimed to return home quickly with take-out food after purchase, and consume the food as soon as possible, a good number admitted to not being as knowledgeable about food safety and handling as they would like. Research limitations/implications -Though data were collected from a diverse group of panelists, the small scope of this research could not be said to represent the USA as a whole. Future studies would need to include multiple focus group studies in metropolitan regions across the nation. Originality/value -The paper adds to the body of knowledge on take-out food and customer attitudes to food safety.