IJAFR, volume 56, 2017Irish Journal of Agricultural & Food Research, Volume 56, 2017http://hdl.handle.net/11019/15522024-03-28T21:27:04Z2024-03-28T21:27:04ZApplication of Dexter’s soil physical quality index: an Irish case studyFenton, OwenVero, Sara E.Schulte, Rogier P.O'Sullivan, LilianBondi, G.Creamer, Rachel E.http://hdl.handle.net/11019/15682023-06-29T15:24:48Z0026-01-01T00:00:00ZApplication of Dexter’s soil physical quality index: an Irish case study
Fenton, Owen; Vero, Sara E.; Schulte, Rogier P.; O'Sullivan, Lilian; Bondi, G.; Creamer, Rachel E.
Historically, due to a lack of measured soil physical data, the quality of Irish soils was relatively unknown. Herein, we investigate the physical quality of the national representative profiles of Co. Waterford. To do this, the soil physical quality (SPQ) S-Index, as described by Dexter (2004a,b,c) using the S-theory (which seeks the inflection point of a soil water retention curve [SWRC]), is used. This can be determined using simple (S-Indirect) or complex (S-Direct) soil physical data streams. Both are achievable using existing data for the County Waterford profiles, but until now, the suitability of this S-Index for Irish soils has never been tested. Indirect-S provides a generic characterisation of SPQ for a particular soil horizon, using simplified and modelled information (e.g. texture and SWRC derived from pedo-transfer functions), whereas Direct-S provides more complex site-specific information (e.g. texture and SWRC measured in the laboratory), which relates to properties measured for that exact soil horizon. Results showed a significant correlation between S-Indirect (Si) and S-Direct (Sd). Therefore, the S-Index can be used in Irish soils and presents opportunities for the use of Si at the national scale. Outlier horizons contained >6% organic carbon (OC) and bulk density (Bd) values <1 g/cm3 and were not suitable for Si estimation. In addition, the S-Index did not perform well on excessively drained soils. Overall correlations of Si. with Bd and of Si. with OC% for the dataset were detected. Future work should extend this approach to the national scale dataset in the Irish Soil Information System.
peer-reviewed
0026-01-01T00:00:00ZThe eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systemsNian, YingqunKerry, Joseph P.Prendiville, RobertAllen, Paulhttp://hdl.handle.net/11019/15672019-09-11T10:19:27Z0008-01-01T00:00:00ZThe eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems
Nian, Yingqun; Kerry, Joseph P.; Prendiville, Robert; Allen, Paul
Expansion of the Irish dairy herd has led to more dairy breed male calves being available for beef production. This study investigated the physico-chemical and sensory characteristics of beef from Holstein-Friesian (HF) and Jersey × HF (JEX) young bulls fed pasture grass only or pasture grass plus 2 kg concentrate during their first grazing season and slaughtered at 15, 19 or 22 mo of age. Longissimus thoracis (LT) muscles were collected from 67 carcasses. Postmortem pH, ultimate pH (pHu), meat colour, chemical composition, collagen content and solubility were evaluated. After ageing for 21 d, Warner-Bratzler shear force and cooking loss were determined, and assessments by a trained sensory panel were conducted. Meat from older animals was darker. The pHu, moisture and ash contents decreased, while residual roast beef flavour length increased with age. However, increasing age to slaughter did not negatively influence tenderness. JEX beef had lower cooking loss, was darker and redder, in addition to having higher sensory scores for initial tenderness and fattiness than HF beef. Warner-Bratzler variables were positively correlated with cooking loss and chewiness and were negatively correlated with intramuscular fat (IMF) content, soluble collagen and initial tenderness. In summary, most young dairy bull beef samples were acceptably tender after 21 d of ageing and half of them had acceptable IMF content. Slaughter age affected beef colour, pHu, chemical composition and flavour length. The eating quality of meat from the JEX breed type was considered to be superior to that of the HF breed type. Diet during the first season had no effect on meat quality traits.
peer-reviewed
0008-01-01T00:00:00ZDetermination of Listeria monocytogenes numbers at less than 10 cfu/gHunt, KarenVacelet, M.Jordan, Kieranhttp://hdl.handle.net/11019/15652020-11-06T14:17:47Z0009-01-01T00:00:00ZDetermination of Listeria monocytogenes numbers at less than 10 cfu/g
Hunt, Karen; Vacelet, M.; Jordan, Kieran
Listeria monocytogenes is a foodborne pathogen that causes a relatively rare foodborne disease called listeriosis, with a high mortality rate of 20%-30% and an undefined dose response. Current European Union regulations permit up to 100 colony-forming units (cfu)/g in food at the end of its shelf life, where the food has been shown not to support the growth of this pathogenic bacterium. Therefore, enumeration of L. monocytogenes at low numbers in food is important. The objective of this study was to reduce the detection limit of L. monocytogenes in food by a factor of 10. The International Organisation for Standardisation (ISO) 11290-2 method for enumeration of L. monocytogenes in food recommends spreading 0.1 mL of a 1:10 dilution of the food on the surface of an agar plate (detection limit 100 cfu/g), or 1.0 mL spread in equal parts on the surface of three agar plates (detection limit: 10 cfu/g). The pour-plate method (using 1 or 10 mL of an appropriate dilution) was compared to the spread-plate method using the ISO-approved chromogenic medium Agar Listeria according to Ottaviani and Agosti (ALOA). Using the pour-plate method, the colony morphology and halo formation were similar to the spread-plate method from pure cultures and inoculated foods. Using the pour-plate method in a 140 mm Petri dish, 10 mL of a 1:10 dilution of food allowed determination of numbers as low as 1 cfu/g. Applying this method, L. monocytogenes in naturally contaminated food samples were enumerated at numbers as low as 1-9 cfu/g.
peer-reviewed
0009-01-01T00:00:00ZScientific appraisal of the Irish grass-based milk production system as a sustainable source of premium quality milk and dairy productsO'Brien, BernadetteHennessy, Deirdrehttp://hdl.handle.net/11019/15642020-11-05T16:33:30Z2017-12-29T00:00:00ZScientific appraisal of the Irish grass-based milk production system as a sustainable source of premium quality milk and dairy products
O'Brien, Bernadette; Hennessy, Deirdre
The Irish dairy industry is critically important to the economy and general well-being of a large section of the Irish population. Its quality, sustainability and maintenance are the key for a vibrant rural society in the future. Two important elements for the future of this industry include (a) the quality, marketing and sale of dairy products on the export market and (b) sustainability from the perspectives of people, planet and profit. This paper provides a short review of current scientific evidence in relation to a number of topics, each of which is important in maintaining and developing dairy product quality and the sustainability of the Irish dairy industry. The topics addressed in the paper are as follows: the parameters of milk composition; milk processing; hygiene quality and safety; farm management practices and the regulations that govern such practices; animal health and welfare; environmental impacts; economic implications for farm families and rural communities; and the overall future sustainability of the family-based dairy farm structure.
peer-reviewed
2017-12-29T00:00:00Z