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3. List of contributors

Author

Aalhus, J.L., primary, Bertram, Hanne Christine, additional, Bjørge Müller, Mette Helen, additional, Bodmer, J.S., additional, Bonny, Sarah, additional, Bruce, H.L., additional, Buckow, Roman, additional, Calkins, Chris R., additional, Cantón, Lucila, additional, Chriki, S., additional, Dalrymple, Brian P., additional, De Backer, Charlotte J.S., additional, Dragsted, Lars Ove, additional, Duffy, Lesley L., additional, Egelandsdal, Bjørg, additional, Ellies-Oury, M.P., additional, Ertbjerg, Per, additional, Estévez, Mario, additional, Faucitano, L., additional, Fegan, Narelle, additional, Frank, D., additional, Gagaoua, Mohammed, additional, Gerrard, D.E., additional, Grandin, Temple, additional, Gray, Jessica A., additional, Greaser, Marion L., additional, Guo, Bing, additional, Guo, Wei, additional, Ha, Minh, additional, Hasani, Mahdiyeh, additional, Haug, Anna, additional, Henchion, Maeve M., additional, Herrera, Nicolas J., additional, Hocquette, Jean-François, additional, Hudders, Liselot, additional, Hughes, J., additional, Lametsch, René, additional, Lanusse, Carlos, additional, López-Campos, Óscar, additional, Manteca, X., additional, Martelli, G., additional, Matarneh, S.K., additional, Matthews, Kim, additional, McAuley, Catherine M., additional, McDonnell, C.K., additional, Miklos, Rikke, additional, Mora, Leticia, additional, Moreno, Laura, additional, Nair, Mahesh N., additional, Namvar, Azedah, additional, Nannoni, E., additional, O'Reilly, Seamus, additional, Oksbjerg, Niels, additional, Oytam, Y., additional, Paulsen, Jan Erik, additional, Pereira, Paula C., additional, Pethick, Dave, additional, Picard, Brigitte, additional, Polkinghorne, Rod, additional, Puolanne, Eero, additional, Purslow, Peter, additional, Ramanathan, Ranjith, additional, Reig, Milagro, additional, Samuelsson, Linda M., additional, Scheffler, T.L., additional, Scollan, Nigel, additional, Shi, H., additional, Sikes, Anita, additional, Silva, S.L., additional, Sødring, Marianne, additional, Strydom, Philip, additional, Subbaraj, Arvind, additional, Suman, Surendranath P., additional, Therkildsen, Margrethe, additional, Théron, Laëtitia, additional, Toldrá, Fidel, additional, Tsegay Berhe, Daniel, additional, van Huis, Arnold, additional, Vaskoska, Rozita, additional, Vicente, Filipa, additional, Warner, Robyn D., additional, Warriner, Keith, additional, Webb, Edward C., additional, Webb, Elizabeth M., additional, Wicks, J.C., additional, Wood, J.D., additional, Yen, C.N., additional, and Zumbaugh, M.D., additional

Published
2022
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6. Epilogue

Author

Vaskoska, Rozita Spirovska, primary and Kühn, Martha Cecilia, additional

Published
2019
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14. Structural determinants of the quality of cooked meat

Author

Spirovska Vaskoska, Rozita and Spirovska Vaskoska, Rozita

Abstract

The quality of cooked meat is valuable for consumers and meat industry. The aim of this research was to identify structural determinants of the quality of cooked meat. Muscle type (bovine semitendinosus, psoas major, biceps femoris), cooking temperature (45 C to 85 C), ageing time (14 vs 0 days in beef; prolonged 15 vs conventional 3 days in pork), enzyme inhibition (with/without cathepsin inhibitor) and fibre type (bovine masseter 100 percent type I; cutaneous trunci 93 percent type II) were investigated factors affecting meat quality. Methods for measuring quality (cooking loss and Warner- Bratzler shear force (WBSF)), structural changes (shrinkage) and protein denaturation [Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) microspectroscopy] were used. Cooking loss was higher in semitendinosus compared to biceps femoris and psoas major; and it increased with temperature in beef and pork. Cooking loss increased with ageing of beef independent of temperature and muscle type; and decreased with prolonged ageing compared to conventional ageing, of pork (cooked at 70 C and 80 C). The denaturation enthalpy of masseter and cutaneous trunci explained 58 and 59 percent of the variation in cooking loss, respectively. Reduction of WBSF in bovine muscles rich in collagen (all but psoas major) with cooking at 60 C to 65 C was attributed to collagen denaturation. The increase in WBSF in unaged beef with cooking at 70 C and 80 C was attributed to intact titin denaturation. In relation to shrinkage, 3D laser scanning was compared to caliper measurements, and was found inferior in measuring volume and predicting cooking loss. Cuboids` transverse and longitudinal shrinkage were higher in muscles with higher collagen content and sarcomere length, respectively. Transverse shrinkage started 5 C higher in psoas major fibre fragments, compared to semitendinosus and biceps femoris, likely due to predominant type I fibres. It was proven that transverse and lon

Published
2020

18. Transparency and consumer trust in scientific assessments under European food law

Author

de Boer, Alie, Urazbaeva, Altinay, Szajkowska, Anna, Wernaart, Bart, Tilkin Franssens, Nikolaas, Spirovska Vaskoska, Rozita, FSE Campus Venlo, and RS: FSE UCV Program - 2: Food Claims Centre Venlo (FCCV)

Abstract

European food law is a newly developing field in which different branches of law come together. The field is however also unmistakably linked with nutritional sciences, in requesting scientific evidence to ensure safety and benefits of foodstuffs. The risk analysis cycle introduced in Regulation (EC) No 178/2002, ensures that scientific information – regarding i.a. the safety of a product – is independently and transparently assessed by risk assessors who are not involved in the final political risk management decision, in which this scientific information is used to allow such a product on the market. The European Food Safety Authority’s mission as assessor is to independently and transparently conduct risk assessments, which are published in scientific opinions. Transparency of both the procedure and of the Authority’s role, key in these assessments, are however two of the shortcomings identified in the evaluation of the Regulation 178/2002 that was conducted recently. In a proposed update of the Regulation, transparency of risk assessment is therefore one of the main aspects to be improved. This originates from the understanding that such improved transparency of the European food safety system will result in increased consumer trust. After shorty reviewing the development of European food law and the proposed adjustments to the framework regulation, this chapter shows that the concept of transparency, mostly understood as increasing the availability of information, requires to be further specified to ensure it actually contributes to consumer trust. The proposed adjustments to the Regulation 178/2002 are expected to increase information availability, whilst improved risk communication strategies might aid in establishing consumer trust. Further specifying the concept of transparency will result in an increased understanding of how to operationalise it and how transparency can contribute to increasing consumer trust.

Published
2019

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