title: Beef assessments using functional magnetic resonance imaging and sensory evaluation.
abstract: Functional magnetic resonance imaging (fMRI) has been used to unveil how some foods and basic rewards are processed in the human brain. This study evaluated how resting state functional connectivity in regions of the human brain changed after differing qualities of beef steaks were consumed. Functional images of participants (n=8) were collected after eating high or low quality beef steaks on separate days, after consumption a sensory ballot was administered to evaluate consumers' perceptions of tenderness, juiciness, flavor, and overall liking. Imaging data showed that high quality steak samples resulted in greater functional connectivity to the striatum, medial orbitofrontal cortex, and insular cortex at various stages after consumption (P≤0.05). Furthermore, high quality steaks elicited higher sensory ballot scores for each palatability trait (P≤0.01). Together, these results suggest that resting state fMRI may be a useful tool for evaluating the neural process that follows positive sensory experiences such as the enjoyment of high quality beef steaks.
authors.affiliation: Texas Tech University, Animal & Food Sciences Department, Box 42141, Lubbock 79409, TX, USA. Electronic address: nathan.tapp@ttu.edu.
authors.forename: W N
authors.initials: WN
authors.lastname: Tapp
authors.affiliation: Texas Tech University, Psychological Sciences Department, 1800 18th Street, Lubbock 79409, TX, USA.
authors.forename: T H
authors.initials: TH
authors.lastname: Davis
authors.affiliation: Texas Tech University, Psychological Sciences Department, 1800 18th Street, Lubbock 79409, TX, USA.
authors.forename: D
authors.initials: D
authors.lastname: Paniukov
authors.affiliation: Texas Tech University, Animal & Food Sciences Department, Box 42141, Lubbock 79409, TX, USA.
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
authors.affiliation: Texas Tech University, Animal & Food Sciences Department, Box 42141, Lubbock 79409, TX, USA.
authors.forename: M M
authors.initials: MM
authors.lastname: Brashears
authors.affiliation: Texas Tech University, Animal & Food Sciences Department, Box 42141, Lubbock 79409, TX, USA.
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000328:Adult; D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D003296:Cooking; D005260:Female; D063427:Food Quality; D006801:Humans; D007091:Image Processing, Computer-Assisted; D008279:Magnetic Resonance Imaging; D008297:Male; D000069466:Red Meat / Q000032:analysis*; D013649:Taste; D055815:Young Adult
keywords: Beef; Functional magnetic resonance imaging; Neuroimaging; Quality; Steak; Taste