Relevant bibliographies by topics / Juiciness

Academic literature on the topic 'Juiciness'

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Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Juiciness"

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Henderson, H., H. L. Laird, T. Luckemeyer, R. K. Miller, C. R. Kerth, and K. Adhikari. "Predicting Beef Tenderness and Juiciness." Meat and Muscle Biology 1, no. 3 (January 1, 2017): 22. http://dx.doi.org/10.22175/rmc2017.021.

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Woolley, L. D., T. G. O'Quinn, J. F. Legako, J. C. Brooks, and M. F. Miller. "Evaluation of objective juiciness measurement techniques for prediction of subjective taste panel juiciness ratings." Meat Science 101 (March 2015): 143–44. http://dx.doi.org/10.1016/j.meatsci.2014.09.102.

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Lucherk, L. W., T. G. O'Quinn, J. F. Legako, R. J. Rathmann, J. C. Brooks, and M. F. Miller. "Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings1,2." Journal of Animal Science 95, no. 6 (June 1, 2017): 2421–37. http://dx.doi.org/10.2527/jas.2016.0930.

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Lucherk, L. W., T. G. O’Quinn, J. F. Legako, R. J. Rathmann, J. C. Brooks, and M. F. Miller. "Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings." Journal of Animal Science 95, no. 6 (2017): 2421. http://dx.doi.org/10.2527/jas2016.0930.

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Thompson, J. M. "The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness." Australian Journal of Experimental Agriculture 44, no. 7 (2004): 645. http://dx.doi.org/10.1071/ea02171.

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Relationship between consumer sensory scores and intramuscular fat percentage were examined using data from 3613 striploin (M. longissimus dorsi) samples. These samples were sensory tested, using consumer taste panels, after 14 days ageing. There were curvilinear relationships between sensory scores for tenderness, juiciness, like flavour and overall liking and intramuscular fat percentage, showing that these relationships plateaued between 15�and 17% intramuscular fat. High correlations (r > 0.86) between sensory scores meant that the individual scores were confounded. In an attempt to minimise this confounding, flavour and juiciness scores were adjusted for an independent measure of tenderness, namely peak force. There were curvilinear relationships between flavour and juiciness scores, with peak force indicating that the relationship plateaued at the higher shear forces. After adjustment for peak force, the relationships between the flavour and juiciness scores and the intramuscular fat percentage (after adjustment for peak force) also showed positive curvilinear relationships. These plateaued at the higher levels of intramuscular fat percentage (14 and 20%, for flavour and juiciness scores, respectively). These results show that if young animals are processed in a manner where myofibrillar toughness is controlled, flavour and juiciness scores for beef samples that are served as grilled steaks to Australian consumers will tend to plateau at the higher intramuscular fat percentage.
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Wang, Fan, Chunjiang Zhao, and Guijun Yang. "Development of a Non-Destructive Method for Detection of the Juiciness of Pear via VIS/NIR Spectroscopy Combined with Chemometric Methods." Foods 9, no. 12 (November 30, 2020): 1778. http://dx.doi.org/10.3390/foods9121778.

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Juiciness is a primary index of pear quality and freshness, which is also considered as important as sweetness for the consumers. Development of a non-destructive detection method for pear juiciness is meaningful for producers and sellers. In this study, visible−near-infrared (VIS/NIR) spectroscopy combined with different spectral preprocessing methods, including normalization (NOR), first derivative (FD), detrend (DET), standard normal variate (SNV), multiplicative scatter correction (MSC), probabilistic quotient normalization (PQN), modified optical path length estimation and correction (OPLECm), linear regression correction combined with spectral ratio (LRC-SR) and orthogonal spatial projection combined with spectral ratio (OPS-SR), was used for comparison in detection of pear juiciness. Partial least squares (PLS) regression was used to establish the calibration models between the preprocessing spectra (650–1100 nm) and juiciness measured by the texture analyzer. In addition, competitive adaptive reweighted sampling (CARS) was used to identify the characteristic wavelengths and simplify the PLS models. All obtained models were evaluated via Monte Carlo cross-validation (MCCV) and external validation. The PLS model established by 19 characteristic variables after LRC-SR preprocessing displayed the best prediction performance with external verification determination coefficient (R2v) of 0.93 and root mean square error (RMSEv) of 0.97%. The results demonstrate that VIS/NIR coupled with LRC-SR method can be a suitable strategy for the quick assessment of juiciness for pears.
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Baltazar, Paola, Eva Cristina Correa, and Belén Diezma. "Instrumental Procedures for the Evaluation of Juiciness in Peach and Nectarine Cultivars for Fresh Consumption." Agronomy 10, no. 2 (January 21, 2020): 152. http://dx.doi.org/10.3390/agronomy10020152.

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There is growing interest within the peach and nectarine markets in obtaining and selling ready-to-eat fruits. For this, pre-ripening protocols are being applied, which do not always result in sufficiently juicy fruits. Therefore, the aim of this study is the development of objective instrumental procedures for quantification of the juiciness attributes of these fruits. In this work, we evaluated the juiciness of more than 2000 fruits belonging to 20 of the varieties of greatest interest in the southeast of Spain. An instrumental mechanical procedure based on the confined compression of a pulp specimen of known volume was designed and optimized. Instrumental juiciness was defined as the wet area (cm2) on an absorbent paper located under the compression probe. This test allowed for the defining of objective thresholds for the identification of juicy fruits; 90% of the fruits with areas higher than 5.4 cm2 were considered to be juicy. Complementarily, non-invasive supervision by near-infrared (NIR) spectroscopy, based on pulp structural changes during ripening, allowed for estimation of the instrumental juiciness with coefficients of correlation above 0.83. The results of these instrumental procedures contribute to supporting decision tools in the logistics chain of stone fruits.
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Roger Harker, F., Karen Lau, and F. Anne Gunson. "Juiciness of fresh fruit: a time–intensity study." Postharvest Biology and Technology 29, no. 1 (July 2003): 55–60. http://dx.doi.org/10.1016/s0925-5214(02)00247-8.

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Woolley, L. D., T. G. O'Quinn, J. F. Legako, J. C. Brooks, and M. F. Miller. "Assessment of objective measures of beef steak juiciness." Meat Science 101 (March 2015): 144. http://dx.doi.org/10.1016/j.meatsci.2014.09.103.

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Kao, Dominic. "The effects of juiciness in an action RPG." Entertainment Computing 34 (May 2020): 100359. http://dx.doi.org/10.1016/j.entcom.2020.100359.

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Dissertations / Theses on the topic "Juiciness"

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Buckthal, Eric D. ebucktha. "JUICINESS IN CITIZEN SCIENCE COMPUTER GAMES: ANALYSIS OF A PROTOTYPICAL GAME." DigitalCommons@CalPoly, 2014. https://digitalcommons.calpoly.edu/theses/1278.

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Incorporating the collective problem-solving skills of non-experts could ac- celerate the advancement of scientific research. Citizen science games leverage puzzles to present computationally difficult problems to players. Such games typ- ically map the scientific problem to game mechanics and visual feed-back helps players improve their solutions. Like games for entertainment, citizen science games intend to capture and retain player attention. “Juicy” game design refers to augmented visual feedback systems that give a game personality without modi- fying fundamental game mechanics. A “juicy” game feels alive and polished. This thesis explores the use of “juicy” game design applied to the citizen science genre. We present the results of a user study in its effect on player motivation with a prototypical citizen science game inspired by clustering-based E. coli bacterial strain analysis.
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Fevold, Michaella Ann. "Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights." Thesis, North Dakota State University, 2019. https://hdl.handle.net/10365/31563.

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The objective of this study was to determine how hot carcass weights affect temperature decline and pH decline of beef carcasses, as well as, tenderness, juiciness and color of beef steaks. Carcasses were selected based on hot carcass weight. Carcasses were separated into either light, medium or heavy weight groups and temperature and pH decline were measured for 24 hours. There were no differences in pH decline, fat thickness, KPH or marbling score, drip loss, cook loss or WBSF among hot carcass weight classes. Light and medium carcasses weight had smaller longissimus areas compared to heavy carcasses. Light weight carcasses had lower USDA final yield grades compared to heavy carcasses. Color data indicated steaks from heavy carcasses were redder than steaks from light carcasses. Hot carcass weight did not have an influence on overall meat quality attributes of steaks, however, hot carcass weight did have an effect on color.
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Atanasov, Simeon. "Juiciness: Exploring and designing around experience of feedback in video games." Thesis, Malmö högskola, Fakulteten för kultur och samhälle (KS), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22264.

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This project aims to explore the effects of feedback over experience invideo games. It acts as a part of a discussion around the concept of “Juiciness”, byattempting to define it both in theory and practice. The text describes a positionon “Juiciness” in relation to experience design and “Experiential qualities”, anddiscusses the role of aesthetics in the context of feedback. The practical aspect ofthe project is aimed towards finding where “Juiciness” can enrich a designprocess and this is done through the design, development and analysis of a videogame prototype. The project also takes a critical standpoint towards “Juiciness”,in order to question and expand on the current definitions of the concept.
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McKillip, Kassandra. "Determination of the repeatability and accuracy of the Pressed Juice Percentage (PJP) method at sorting beef strip loin steaks into categories of known juiciness." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32578.

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Master of Science
Department of Animal Sciences and Industry
Travis G. O'Quinn
The objectives of this study were to determine the effect of enhancement on consumer and trained beef palatability scores of three quality grades when cooked to three degrees of doneness (DOD) and to determine the accuracy and repeatability of the Pressed Juice Percentage (PJP). Striploins of USDA Prime, Low Choice, and Low Select quality grades were used in this study. To maximize variation in juiciness, steaks were either enhanced (formulated for 108% pump with a solution of water, salt, and alkaline phosphates) or non-enhanced, and cooked to three degree of doneness (Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). All samples were evaluated for Warner-Bratzler shear force (WBSF), Slice Shear Force (SSF), PJP, and palatability traits by consumer and trained panelists. Consumer panelists rated all enhanced treatments similar (P > 0.05) to each other and greater (P < 0.05) for juiciness, tenderness, flavor liking, and overall liking than all non-enhanced treatments. Consumer ratings of juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Consumer panelists rated all enhanced treatments similar (P > 0.05) and greater (P < 0.05) for the percentage of steaks classified as premium quality. For trained panel initial juiciness, all enhanced treatments and non-enhanced Prime samples were similar (P > 0.05) and greater (P < 0.05) than other treatments cooked to Medium and Very Well Done. Results indicated PJP had a relatively high repeatability coefficient (0.70), indicating that only 30% of the variation observed was due to sample measurement differences. The PJP threshold values evaluated accurately segregated steaks by the probability of a sample being rated “juicy” by consumers, with the actual percentage of “juicy” samples determined to be 41.67%, 72.31%, 89.33%, and 98.08% for the <50%, 50 – 75%, 75 – 90%, and >90% categories, respectively. Therefore, enhancement has a substantial, positive effect on beef palatability. Enhancing higher quality beef does not provide an additional palatability benefit; hence the greatest economic advantage is in enhancing lower quality beef products. Results of this study indicate the PJP juiciness method is both repeatable and accurate at sorting steaks based on the likelihood of a steak being “juicy”.
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Han, Jin. "The effect of pre-rigor infusion of lamb with kiwifruit juice on meat quality." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/334.

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Tenderness, juiciness, colour and flavour are the most important meat quality attributes affecting the consumer acceptance. Maintaining the consistency of meat products by avoiding variable quality has become a major concern and great challenge to the meat industry. This in turn will also benefit meat end-users in the marketplace by having more tender meat. The present study was designed to evaluate the overall effects of pre-rigor infusion with kiwifruit juice, which contains the plant protease, actinidin, on lamb quality. A total of 18 lambs (12 months old) were divided into three treatment groups (6 lambs per each treatment). After exsanguination, lamb carcasses were infused (10% body weight) with fresh kiwifruit juice (Ac), water (W) and compared with a noninfusion treatment which acted as a control (C). Samples from different muscle/cuts (longissimus dorsi (LD) vs leg chops) at different post-mortem times (1 day post-mortem vs. 3 wks vacuum packaged storage at 2°C) and display time (0 to 6 days after the post-mortem storage) were analysed to monitor the changes on meat physical properties (e.g., tenderness, temperature, drip and cooking loss, colour), biochemical changes (pH, proteins and lipids) and volatile flavour compounds after the infusion treatments. The most tender meat (lowest shear force values) (P < 0.001) detected in the Ac carcasses post-mortem compared with C and W carcasses demonstrated that kiwifruit juice was a very powerful meat tenderizer, and could contribute to the meat tenderization process efficiently and effectively. Compared with C and W carcasses, the enhanced proteolytic activity (P = 0.002) resulting from the actinidin in kiwifruit juice in Ac carcasses caused degradation of the myofibrillar proteins and the appearance of new peptides during postmortem ageing. A slight positive effect in a*-value (redness) and decreased lipid oxidation, found in leg chops, was thought to be caused by the natural antioxidants in kiwifruit juice. Kiwifruit juice infused into the meat did not alter (P > 0.05) the volatile flavour compound profile indicating that the meat from Ac treated carcasses maintained its natural lamb flavour. No treatment differences were found for the temperature decline (P > 0.05) between the infused treatments and C. The higher rate of pH decline (P < 0.05) found in W carcasses might have contributed to the higher drip and cooking loss. The unbound water in meat might contribute to the higher L*-values (lightness) found in W carcasses. In summary, the proteolytic tenderizing infusion treatment using kiwifruit juice is a feasible approach for the commercial meat industry to increase profits, and also could satisfy the eating quality standards required by the consumers. In addition, tenderizing meat by using kiwifruit juice could also provide the kiwifruit processors an additional option for use of their product to gain a more profitable return.
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Drey, Lindsey. "Evaluation of the beef marbling insurance theory." Thesis, 2018. http://hdl.handle.net/2097/39120.

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Master of Science
Department of Animal Sciences and Industry
Travis G. O'Quinn
The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness. Paired strip loins (IMPS # 180) were collected to equally represent five quality treatments [Prime, Top Choice (modest and moderate marbling), Low Choice, Select, and Select Enhanced (110% of raw weight)]. Steaks were grouped into sets of three consecutively cut steaks and randomly assigned a degree of doneness (DOD): very-rare (VR; 55°C), rare (R; 60°C), medium-rare (MR; 63°C), medium (M; 71°C), well-done (WD; 77°C), or very well-done (VWD; 82°C). Samples were subjected to consumer and trained sensory evaluation, Warner-Braztler shear force (WBSF), slice shear force (SSF), pressed juice percentage (PJP) evaluation, and raw and cooked proximate analysis. There were no (P > 0.05) interactions for consumer sensory ratings, indicating increased DOD had the same negative impact regardless of marbling level. There was a quality treatment × DOD interaction (P < 0.05) for percentage of steaks rated acceptable by consumers for juiciness. Increased marbling extended the point in which steaks became unacceptable for juiciness. Similarly, there was a quality treatment × DOD interaction (P < 0.05) for trained juiciness ratings. When cooked to MR and lower, Prime was only rated 8 to 18% higher (P < 0.05) than Select for trained juiciness ratings but was rated 38 to 123% higher (P < 0.05) than Select when cooked to M and higher. Besides cook loss, combined cooked moisture and fat percentage was more highly associated (P < 0.01) to consumer juiciness (r = 0.69) and trained initial (r = 0.84) and sustained (r = 0.85) juiciness ratings than all other objective evaluations. For regression analysis, cooked moisture and fat percentages, alone, were poor indicators of consumer and trained juiciness ratings. However, when combined, the regression equations explained 45, 74, and 69% of the variation in consumer, trained initial, and trained sustained juiciness ratings, respectively. These results indicate that increased marbling levels only offer “insurance” for juiciness of steaks that are cooked at high degrees of doneness, but not for other palatability traits. Additionally, cooked residual moisture and fat percentages when combined are a good indicator of sensory juiciness ratings.
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Yang, Hsiao-Yuan, and 楊曉媛. "Differential protein expression in the pectoralis major muscle of Taiwan country chickens with different tenderness and juiciness." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/76014663302699934450.

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碩士
國立中興大學
動物科學系所
104
Meat quality is the most important economic trait of Taiwan country chickens. Tenderness, flavor and juiciness are the major meat quality traits of chicken. This study was conducted to explore the differential protein expression in the pectoralis major muscle of Taiwan country chickens with different tenderness and juiciness. The differences in muscle proteins with different meat quality traits could be used as candidate biomarkers for improving meat quality characteristics in chickens. The pectoralis major muscles from 16- and 18-week-old Taiwan country chickens (n=16) of Livestock Research Institute inbreeding line L11 were used. The samples were ranked for tenderness (n=10) according to the shear force, collagen content, and percentage of soluble collagen of samples and ranked for juiciness (n=6) according to the water holding capacity, moisture and drip loss of samples. The top and bottom 3 pectoralis major muscle samples were subjected to proteomic analysis. Results show that there were 22 and 32 out of 378 quantified protein spots differed significantly between the pectoralis major muscles with different tenderness and juiciness (P < 0.05) from 16- and 18-wk-old chickens, respectively. The differentially expressed protein spots were identified by peptide mass fingerprinting and annotated by gene ontology. The differentially expressed triose-phosphate isomerase, phosphoglycerate mutase 1, and pyruvate kinase PKA between pectoralis major muscles with different tenderness involve in glycolysis. The differentially expressed L-lactate dehydrogenase A chain and myofibrillar proteins between pectoralis major muscles with different juiciness associate with lactate dehydrogenase and post-mortem protein denaturation. The results of this study suggest that tenderness of the pectoralis major muscle of Taiwan country chickens may be associated with proteins related to glycolysis and juiciness of the pectoralis major muscle may be associated with proteins related to lactate dehydrogenase and post-mortem protein denaturation.
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Book chapters on the topic "Juiciness"

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Holloway, Joseph William, and Jianping Wu. "Juiciness Intrinsic Character." In Red Meat Science and Production, 143–49. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-7860-7_6.

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Winger, R. J., and C. J. Hagyard. "Juiciness — its importance and some contributing factors." In Quality Attributes and their Measurement in Meat, Poultry and Fish Products, 94–124. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2167-9_4.

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Honikel, K. O., and R. Hamm. "Measurement of water-holding capacity and juiciness." In Quality Attributes and their Measurement in Meat, Poultry and Fish Products, 125–61. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2167-9_5.

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"Beef Texture and Juiciness." In Handbook of Meat and Meat Processing, 196–225. CRC Press, 2012. http://dx.doi.org/10.1201/b11479-13.

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Zerbini, P. Eccher, M. Grassi, and S. Grazianetti. "OPERATING PARAMETERS FOR INSTRUMENTAL MEASUREMENT OF JUICINESS IN FRUITS." In Agri-Food Quality II, 290–93. Elsevier, 1999. http://dx.doi.org/10.1533/9781845698140.6.290.

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Warner, Robyn D. "The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness." In Lawrie´s Meat Science, 419–59. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-08-100694-8.00014-5.

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"Burbot: Ecology, Management, and Culture." In Burbot: Ecology, Management, and Culture, edited by Martin A. Stapanian and Yukio Kakuda. American Fisheries Society, 2008. http://dx.doi.org/10.47886/9781888569988.ch18.

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Abstract.—Burbot <em>Lota lota </em>meat is nutritious and low in fat, and burbot liver oil is high in vitamins. However, burbot is not popular as a food fish in much of North America due to its appearance and because the meat has a relatively short shelf life. We present results from sensory panels on fried burbot meat that had been frozen and stored for 5 months with three methods: (1) dipping meat in liquid nitrogen, followed by storage at –80°C; (2) direct storage at –80°C; and (3) direct storage at –18°C. Panelists scored fried samples for tenderness, juiciness, fishy flavor, and overall desirability. In addition, texture (peak force at maximum compression and work performed) and color (lightness and a- and b-hues) of uncooked, defrosted meat (anterior and posterior sections, with and without skin removed) were measured instrumentally. Fried samples that had been directly stored at –80°C were scored by panelists as most tender, most juicy, and most desirable overall. Panelists also scored fried samples that had been directly stored at –80°C as less fishy tasting than samples frozen at –18°C. Freezing method, section of fillet, and presence/absence of skin had no effect on either texture variable or on any color variable measured. Posterior sections of burbot meat had higher levels of a-hue and b-hue than anterior sections. The relatively intermediate values of overall desirability combined with the results from other studies suggest that prepared products from frozen burbot meat may be better suited for commercial sale than frozen fillets.
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Conference papers on the topic "Juiciness"

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Hicks, Kieran, Kathrin Gerling, Graham Richardson, Tom Pike, Oliver Burman, and Patrick Dickinson. "Understanding the Effects of Gamification and Juiciness on Players." In 2019 IEEE Conference on Games (CoG). IEEE, 2019. http://dx.doi.org/10.1109/cig.2019.8848105.

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Reports on the topic "Juiciness"

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Ibarburu, Maro, James B. Kliebenstein, and Brent M. Hueth. pH as a Predictor of Flavor, Juiciness, Tenderness and Texture in Pork from Pigs in a Niche Market System. Ames (Iowa): Iowa State University, January 2007. http://dx.doi.org/10.31274/ans_air-180814-666.

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