Effects of different tastants on parotid saliva flow and composition

Saliva from parotid glands plays a role in taste perception. Parotid saliva is also stimulated by tastants. The aim of this work is to investigate the effects of different tastants on the parotid salivary response in six subjects. Five tastants were given in different concentrations in solution and held in the mouth for 10 s. The flow rate,...

Continuous analysis of parotid saliva during resting and short-duration simulated chewing

Objective: Parotid saliva flow is increased by mastication and its composition is also modified. The aim of this work was to clarify the relationships between flow rate, pH and protein concentration, during resting and short-duration simulated chewing, using continuous and fractional saliva collections. Design: Parotid saliva flow rate, pH and...

Effects of sucrose on salivary flow and composition: Differences between real and sham intake

Human saliva contains numerous salivary components that are fundamental for a healthy oral environment and the oral processing of foods. To study a possible differential influence of orosensory stimulation and metabolic activation on salivary composition, human parotid salivary flow, pH, A280, and α-amylase activity were measured before, during...

Proteomic analysis of human whole and parotid salivas following stimulation by different tastes

Whole and parotid salivas, collected after stimulation with tastants, were analyzed by 2D electrophoresis and mass spectrometry. In whole saliva, the number of proteins affected by taste stimulation increased in the order sweet < umami < bitter < acid. Annexin A1 and calgranulin A, involved in inflammation, were overrepresented after umami,...

Beef quality assessed at European research centres

Loin steaks and cubes of M. semimembranosus from eight (12 month old) Galloway steers and eight (16-18 month old) Charolais cross steers raised in England and from which the meat was conditioned for 2 or 10 days, were assessed in research centres in Belgium, Denmark, England, France, the Federal Republic of Germany, Ireland, Italy and the...

Comparison of chemical composition of meat determined at eight laboratories

Sixteen minced samples of lean beef M. semimembranosus and M. gracilis were analysed for nitrogen, fat, moisture, collagen, ash and pH using recommended procedures in eight European Communitie' (EC) meat research laboratories. Differences between replicate determinations within laboratories were often larger than suggested in reference methods...

Eating quality of European beef assessed at five research institutes

Loin steaks from 10 animals (five of each of two types) from each of eight European countries were assessed for eating quality at five institutes in Denmark, Ireland, England, France and the Federal Republic of Germany. All panels found wide variation in eating quality and many of the steaks were unacceptably tough. Although attempts to relate...

Procedures for measuring meat quality characteristics in beef production experiments. Report of a working group in the commission of the European communities' (CEC) beef production research programme

A Working Group on Meat Quality in the CEC Beef Production Research Programme has recommended reference methods for the assessment of meat characteristics to be used at the end of beef production experiments. The proposed procedures include sampling, sample preparation and suitable methods for the determination of meat colour and meat tenderness...