Journal articles: 'Juiciness'

1

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Pieterse, E., Q. Pretorius, L. C. Hoffman, and D. W. Drew. "The carcass quality, meat quality and sensory characteristics of broilers raised on diets containing either Musca domestica larvae meal, fish meal or soya bean meal as the main protein source." Animal Production Science 54, no. 5 (2014): 622. http://dx.doi.org/10.1071/an13073.

Full text

Abstract:

The effects of Musca domestica (common house fly) larvae meal (magmeal) on the meat quality of broiler chickens were investigated in a trial consisting of three isonitrogenous and isoenergetic treatment diets containing either 10% fish meal, 10% M. domestica larvae meal or a control diet with soya bean meal as the protein source. Chicks that received either the 10% M. domestica larvae meal or 10% fish meal produced significantly heavier carcasses and had a higher breast-meat yield than did the control chicks. Sensory attributes evaluated by a trained sensory panel included chicken aroma, metallic aroma, initial juiciness, chicken flavour, sustained juiciness, metallic aftertaste, toughness and mealiness. The samples were judged to have a prominent chicken aroma but a less prominent chicken flavour. Although the samples had a moderate initial juiciness, they did not have a sustained juiciness except for the larvae-fed samples, which had higher sustained juiciness values; all samples were perceived as tender; fishmeal-fed samples were judged more mealy than larvae-fed samples, with the control being intermediary; larvae-fed samples had higher metallic aroma and aftertaste values, although these values were low and unlikely to be detected by consumers. Comparison of meat-quality characteristics showed no treatment differences for breast- and thigh-muscle colour, pH, water holding capacity or cooking losses. Significant differences were observed for drip loss, with the lowest drip loss reported for the larvae meal-fed samples, followed by the control diet and the highest for fish meal-fed samples. It is concluded that the inclusion of larvae meal into the diets of broilers will have positive rather than any detrimental effects on most carcass, meat and sensory characteristics.

APA, Harvard, Vancouver, ISO, and other styles

12

O’Quinn, Travis G., J. F. Legako, J. C. Brooks, and Mark F. Miller. "Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1." Translational Animal Science 2, no. 1 (January 25, 2018): 26–36. http://dx.doi.org/10.1093/tas/txx008.

Full text

Abstract:

Abstract The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P < 0.05; R2 > 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P < 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8–77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14–16% of the variation (P < 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17–21% of the variation in each trait (P < 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P < 0.01; R2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.

APA, Harvard, Vancouver, ISO, and other styles

13

VANDENBERGHE, ELS, and JOHAN CLAES. "SENSORY AND INSTRUMENTAL ANALYSIS OF THE JUICINESS OF STRAWBERRIES." Journal of Texture Studies 42, no. 1 (November 23, 2010): 42–49. http://dx.doi.org/10.1111/j.1745-4603.2010.00266.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

SZCZESNIAK, ALINA S., and REINFRIEDE ILKER. "THE MEANING OF TEXTURAL CHARCTERISTICS -JUICINESS IN PLANT FOODSTUFFS." Journal of Texture Studies 19, no. 1 (January 1988): 61–78. http://dx.doi.org/10.1111/j.1745-4603.1988.tb00925.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Simons, Tyler, Hanne Sivertsen, and Jean-Xavier Guinard. "Mapping the Preferences of Adult and Child Consumers for California-grown Navel Oranges." HortScience 53, no. 5 (May 2018): 661–68. http://dx.doi.org/10.21273/hortsci12924-18.

Full text

Abstract:

Citrus consumers from Northern California–235 adults (age 18+) and 106 children (ages 8–12)–rated their overall liking and liking for appearance, flavor, and texture, as well as adequacy of sweetness, sourness, firmness, and juiciness for 10 commercially available, California-grown navel oranges (Citrus sinensis). Descriptive analysis measures and sugar/acid values were also collected for the fruit. Four adult and two child preference clusters were identified. Adult positive drivers of liking consisted of sweetness, soluble solids content (SSC), overall flavor, orange flavor, and juiciness. A small adult cluster showed a significant preference for acidic fruit. Both segments of child consumers mirrored most of the adults’ preferences. This study shows the homogeneity of multiple cultivars of navel oranges grown in California that are currently available to consumers and confirms past studies that the main drivers of liking consist of sweetness, juiciness, and orange flavor, among others. Just-about-right (JAR) ratings acted to confirm multiple attributes that correlated to liking. The findings presented here have implications for future marketing.

APA, Harvard, Vancouver, ISO, and other styles

16

Gajaweera, Chandima, Ki Yong Chung, Eung Gi Kwon, In Ho Hwang, Soo Hyun Cho, and Seung Hwan Lee. "Evaluation of sensory attributes of Hanwoo Longissimus dorsi muscle and its relationships with intramuscular fat, shear force, and environmental factors." Canadian Journal of Animal Science 98, no. 3 (September 1, 2018): 443–52. http://dx.doi.org/10.1139/cjas-2017-0064.

Full text

Abstract:

We examined the relationship of Hanwoo (Bos taurus coreana) beef sensory attributes with intramuscular fat (IMF), Warner–Bratzler shear force (WBSF), and other environmental factors. Samples of 458 beef carcasses including 32 cows, 34 steers, and 392 bulls were analyzed for IMF percentage, WBSF, and important sensory attributes (tenderness, juiciness, and flavour-likeness). Results revealed that steer beef had significantly higher scores for all three sensory attributes than beef from cows and bulls. While juiciness and flavour-likeness differed (p < 0.05) among bulls and cows, they were not associated an effect on tenderness. All sensory attributes and WBSF were correlated (p < 0.001) with IMF; the highest correlation coefficient was for tenderness (0.55) while a negative coefficient (−0.39) was found for WBSF. The influence of IMF level on all three sensory attributes of bull beef significantly increased with IMF level. All sensory attributes of steer and bull beef showed negative relationship (p < 0.01) with WBSF, where highest correlation coefficient (−0.8) found for steer beef tenderness. Furthermore, tenderness and flavour-likeness showed lower ranks for meats slaughtered during the winter season; however, juiciness did not differ (p < 0.05) among seasons.

APA, Harvard, Vancouver, ISO, and other styles

17

Poste, L. M., G. Butler, N. A. Cave, and V. D. Burrows. "Sensory analysis of meat from broiler chickens fed diets containing hulless oats (Avena nuda)." Canadian Journal of Animal Science 76, no. 3 (September 1, 1996): 313–19. http://dx.doi.org/10.4141/cjas96-047.

Full text

Abstract:

New cultivars of hulless or naked oats have metabolizable energy comparable to corn but with higher protein content and quality than corn (Burrows et al. 1993). Although there is documented evidence on poultry performance that hulless oats are a suitable feedstuff for poultry, there is little documentation on the effect of hulless oats as a poultry feedstuff on the sensory qualities of the meat. The objectives of this study were to investigate the effects of increasing dietary levels of hulless oats on the sensory quality of the broiler chicken meat and to ascertain if rancidity had developed during 3 mo of cold storage. Hulless oat dietary levels were assigned to a factorial arrangement of two sexes of broilers, three broiler starter diets (S0, S250, S500 g kg−1) and four grower diets (G0, G250, G500 and G750 g kg−1). Hulless oats of each diet replaced portions of the corn and soybeans of the control diet (S0/G0). Tenderness, juiciness, flavour intensity and muscle fibre integrity of the light meat; and tenderness, rubberiness, stringiness, juiciness and flavour intensity of the dark meat were evaluated by six selected assessors. Cooking data indicated a significant sex effect for oven-ready weight and grower oats level effect for weight loss during cooking. There were significant grower effects for tenderness and juiciness (P ≤ 0.05) of light meat. In the dark meat there was a significant sex effect (P ≤ 0.05) for stringiness; starter effect (P ≤ 0.05) for flavour; and grower effect for tenderness and juiciness (P ≤ 0.05). From a sensory perspective it appears that replacement of corn and soybeans in broiler grower diets by 500 g kg−1 of hulless oats decreases some sensory quality parameters. This was not found at 250 g kg−1 hulless oats. Key words: Oat (hulless, naked), broiler chicken, sensory analysis, thiobarbituric acid

APA, Harvard, Vancouver, ISO, and other styles

18

Kerth, Chris R. "360 Awardee Talk: The evolution of meat flavor measurement and its importance to the livestock industry." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 98–99. http://dx.doi.org/10.1093/jas/skaa278.180.

Full text

Abstract:

Abstract Meat flavor is part of the trilogy of traits that determine taste: tenderness, juiciness, and flavor. For meat, juiciness is influenced by the amount of intramuscular fat and moisture that is retained during the cooking process. Meat tenderness is primarily determined by the amount and type of connective tissue, degree of protein degradation, and muscle sarcomere length. Tenderness has been managed genetically in livestock, with significant strides being made to reduce the number of steaks rated tough. The last factor that influences consumers’ perception of meat taste is flavor and aroma. Compared to juiciness and tenderness, flavor is much more complex, as it is influenced by lipids and water-soluble compounds that serve as precursors to meat flavor. These precursors are then developed into flavor and aromas during the cooking process. Flavor is measured by consumers via sensing on the tongue, trigeminal senses, and volatile aroma compounds and is largely variable from one consumer to the next. Objectively measuring flavor is much more complicated than either juiciness or tenderness and requires either a highly-trained human sensory panel or expensive, highly-sensitive equipment. The development of the beef flavor lexicon in 2011 provided a comprehensive list of beef flavor descriptors with objective references for each and anchors along a scale of 0 to 15, allowing a trained sensory panel to objectively measure and score the flavor descriptors. Gas and liquid chromatography coupled with mass spectroscopy objectively measure volatile aroma compounds and flavor precursors, respectively. Now the use of “omics” techniques have been adapted to flavor research to help relate protein, lipids, and other metabolites with flavor characteristics. Meat flavor is what most appeals to consumers and sets it apart from plant proteins. Furthermore, flavor serves as the guardrails to keep a premium marketability on track and is something that the livestock industry has that makes their product unique and desirable.

APA, Harvard, Vancouver, ISO, and other styles

19

Zimoch, J., and E. A. Gullett. "Temporal aspects of perception of juiciness and tenderness of beef." Food Quality and Preference 8, no. 3 (May 1997): 203–11. http://dx.doi.org/10.1016/s0950-3293(96)00049-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Boulton, Geraldine, Virginia Corrigan, and Ross Lill. "Objective method for estimating sensory response to juiciness in apples." New Zealand Journal of Crop and Horticultural Science 25, no. 3 (September 1997): 283–89. http://dx.doi.org/10.1080/01140671.1997.9514017.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Guzek, Dominika, Dominika Głąbska, Paweł Plewa, Karolina Kozań, Jacek Pietras, Rafał Plewa, Ewelina Pogorzelska, Grzegorz Pogorzelski, Jędrzej Trajer, and Agnieszka Wierzbicka. "Wild boar meat sensory attributes contributing general meat quality." Bulletin of the Veterinary Institute in Pulawy 57, no. 3 (September 1, 2013): 357–63. http://dx.doi.org/10.2478/bvip-2013-0062.

Full text

Abstract:

Abstract The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an important role in creating general quality, but the most important factors influencing the general quality of wild boar meat included juiciness, colour, taste, and aroma.

APA, Harvard, Vancouver, ISO, and other styles

22

Hildrum, K. I., T. Isaksson, T. Næs, B. N. Nilsen, M. Rødbotten, and P. Lea. "Near Infrared Reflectance Spectroscopy in the Prediction of Sensory Properties of Beef." Journal of Near Infrared Spectroscopy 3, no. 2 (March 1995): 81–87. http://dx.doi.org/10.1255/jnirs.59.

Full text

Abstract:

Near infrared (NIR) spectroscopy in the prediction of sensory hardness, tenderness and juiciness of bovine M. Longissimus dorsi muscles has been studied. Principal component regressions (PCR) of sensory variables from NIR reflectance measurements on frozen/thawed beef of 120 heat treated samples yielded multivariate correlation coefficients of cross-validation of 0.74, 0.70 and 0.61 for hardness, tenderness and juiciness, respectively. The corresponding correlation coefficients for NIR measurements of fresh (non-frozen) samples were approximately 0.1 units lower for all sensory variables. Predicting Warner Bratzler (WB) shear press values from NIR measurements gave a correlation coefficient similar to that for prediction of sensory hardness. The univariate correlation coefficient between sensory hardness and WB shear press values was 0.90.

APA, Harvard, Vancouver, ISO, and other styles

23

Lees, Konarska, Tarr, Polkinghorne, and McGilchrist. "Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses." Foods 8, no. 8 (August 8, 2019): 332. http://dx.doi.org/10.3390/foods8080332.

Full text

Abstract:

Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.

APA, Harvard, Vancouver, ISO, and other styles

24

Legako, Jerrad F. "114 Effect of altering fatty acid profile on fresh meat palatability." Journal of Animal Science 97, Supplement_3 (December 2019): 108–9. http://dx.doi.org/10.1093/jas/skz258.223.

Full text

Abstract:

Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consumption. In addition to content, fatty acid composition may also be altered. Factors, such as, species, muscle, and diet dictate fatty acid composition. In general, these factors mediate proportions of major fatty acids and thus alter levels of fatty acid saturation. As fatty acid saturation is decreased, there is greater propensity towards oxidation. Greater fatty acid oxidation generally leads to negative off-flavors. During storage and handling there is opportunity for less saturated fresh meats to undergo oxidation, ultimately impacting flavor. To summarize, both fatty acid content and composition play roles in fresh meat palatability. Understanding the role of fatty acids in palatability helps equip processors and meat scientist to maintain or improve meat palatability.

APA, Harvard, Vancouver, ISO, and other styles

25

Zaujec, Květoslav, Sharaf Eldeen Idriss, Rudolf Lahučký, and Olga Palanská. "Organoleptic parameters of meat from cows of two age categories depending on marbling." Journal of Agrobiology 29, no. 2 (December 1, 2012): 81–86. http://dx.doi.org/10.2478/v10146-012-0011-5.

Full text

Abstract:

Abstract The aim of the experiment was to compare the sensory characteristics of meat from cows of two age categories and depending on to the degree of marbling. Slaughter cows were divided into two age categories: up to 4 years of age and over 4 years of age. Meat samples from m. longissimus dorsi for tasting were taken from the right carcass halves between rib 9 to 11. The marbling degree was evaluated according to a 10 point scale (1 - very strong marbling, 10 - virtually no marbling or only traces). A sensory evaluation of the meat was carried out on day 7 after the slaughter of the animals. Meat samples were stored for 7 days and then they were grilled to evaluate their flavour, taste, tenderness and juiciness (degree 1 - without flavour, taste, tenderness, juiciness, degree 5 - very high flavour, tenderness, taste, and juiciness). We also set a score for the shear force of the grilled meat in our device Texture Analyser. There are no significant differences in sensory evaluation between the categories in relation to meat marbling, which would indicate better or worse sensory evaluation of meat. With the characteristic shear force of the grilled meat there were more favourable results at all levels of marbling in category up to 4 years of age.

APA, Harvard, Vancouver, ISO, and other styles

26

McKay, Steven J., James M. Bradeen, and James J. Luby. "Prediction of Genotypic Values for Apple Fruit Texture Traits in a Breeding Population Derived from ‘Honeycrisp’." Journal of the American Society for Horticultural Science 136, no. 6 (November 2011): 408–14. http://dx.doi.org/10.21273/jashs.136.6.408.

Full text

Abstract:

The commercially successful apple (Malus pumila Mill.) cultivar Honeycrisp is known for its high degrees of crispness and juiciness. This cultivar has been incorporated into numerous breeding programs in an effort to duplicate its desirable texture traits in conjunction with such other traits as reduced postharvest disorders, disease resistance, and improved tree vigor. This study characterizes variability and estimates heritability for several apple fruit texture traits within a large breeding population over several years. Five full-sib families, all sharing ‘Honeycrisp’ as a common parent, were assayed with respect to crispness, firmness, and juiciness using sensory evaluation panels and total work required to fracture tissue using instrumental methods. The incomplete block design of the sensory panels, coupled with best linear unbiased prediction, facilitated the evaluation of a large number of genotypes with small numbers of fruit per genotype while accounting for individual sensory panelist effects. Broad-sense heritability estimates exceeded 0.70 for all four traits. Principal component analysis, applied to the phenotypic data, characterized ‘Honeycrisp’ as having average crispness and low firmness (53rd percentile relative to its offspring) but also as being a relatively extreme example of high juiciness and low work to fracture (first percentile). The improved characterization of desired fruit texture phenotypes and the high levels of broad-sense heritability provide valuable tools for the further development of new, high-quality apple cultivars.

APA, Harvard, Vancouver, ISO, and other styles

27

Dally, Rana, Ali Alkatib, Hassan S. Hajj Hussein, and Sami Tlais. "Effect of the Marination Time & Marinade Ingredients on Sensory Evaluation of Tawouk." Vol-6,Issue-2,March - April 2021 6, no. 2 (2021): 131–35. http://dx.doi.org/10.22161/ijeab.62.14.

Full text

Abstract:

Tawouk is the chicken's breast meat. Traditionally, meat has been marinated to improve flavor, improve tenderness, and increase product shelf life. The purpose of the marinating time is to permit the marinade to soak as deeply into the food as potential. Here, we studied the effect of marinating time and marinade ingredients on color, flavor, juiciness, chewiness and overall acceptability of chicken breast meat. Our results showed a difference in color, flavor and juiciness between different treatments according to the panelists. Panelists preferred red-colored chicken meat with a strong flavor. We also showed a correlation between color and the overall acceptability of breast chicken meat. This work is laying the ground for better customer service for poultry businesses and restaurant chains. Our work shows that focusing on color is essential to increase consumers' acceptability.

APA, Harvard, Vancouver, ISO, and other styles

28

Fevold, M., L. Grube, W. Keller, K. Maddock-Carlin, and R. Maddock. "Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights." Meat and Muscle Biology 3, no. 2 (January 1, 2019): 90. http://dx.doi.org/10.22175/mmb2019.0090.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

HARKER, F. ROGER, ANNE WHITE, BRUCE FREETH, F. ANNE GUNSON, and CHRIS M. TRIGGS. "SIMULTANEOUS INSTRUMENTAL MEASUREMENT OF FIRMNESS AND JUICINESS OF APPLE TISSUE DISCS." Journal of Texture Studies 34, no. 3 (August 2003): 271–85. http://dx.doi.org/10.1111/j.1745-4603.2003.tb01061.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Gomes, Carolina Lugnani, Sérgio Bertelli Pflanzer, Pedro Eduardo de Felício, and Helena Maria Andre Bolini. "Temporal changes of tenderness and juiciness of beef strip loin steaks." LWT - Food Science and Technology 59, no. 2 (December 2014): 629–34. http://dx.doi.org/10.1016/j.lwt.2014.07.007.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Schönfeldt, H. C., R. T. Naudé, W. Bok, S. M. van Heerden, L. Sowden, and E. Boshoff. "Cooking- and juiciness-related quality characteristics of goat and sheep meat." Meat Science 34, no. 3 (January 1993): 381–94. http://dx.doi.org/10.1016/0309-1740(93)90085-v.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Gupta, Swati, B. D. Sharma, and S. K. Mendiratta. "Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal." Nutrition & Food Science 45, no. 5 (September 14, 2015): 774–82. http://dx.doi.org/10.1108/nfs-04-2015-0035.

Full text

Abstract:

Purpose – This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness. Design/methodology/approach – Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality. Findings – The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lower than control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control. Research limitations/implications – The trials can be further carried to evaluate the storage stability of developed RSHMB. Originality/value – The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.

APA, Harvard, Vancouver, ISO, and other styles

33

Revilla, I., M. A Lurueña-Martínez, M. A Blanco-Lopez, A. M Vivar-Quintana, C. Palacios, and P. Severiano-Pérez. "Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S267—S270. http://dx.doi.org/10.17221/949-cjfs.

Full text

Abstract:

40 <I>L. dorsi</I> muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally, overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat, less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples.

APA, Harvard, Vancouver, ISO, and other styles

34

Muriel, E., J. Ruiz, D. Martin, M. J. Petron, and T. Antequera. "Physico-Chemical and Sensory Characteristics of Dry-Cured Loin from Different Iberian Pig Lines." Food Science and Technology International 10, no. 2 (April 2004): 117–23. http://dx.doi.org/10.1177/1082013204043766.

Full text

Abstract:

The influence of the line of Iberian pigs (Entrepelado, Lampino, Retinto and Torbiscal) on dry-cured loin sensory traits and its relationship with several physico-chemical characteristics were analysed. Entrepelado and Lampino lines showed a higher intramuscular fat content (P 1/4 0.034). These lines reached the highest 0.010) and flavour (P 1/4 scores for brightness (P 1/4 0.005), odour intensity (P 1/4 0.043), marbling (P 1/4 0.017). Weight losses showed a positive relationship with some texture features, as hardness and dryness, and a negative one with juiciness according to the principal component analysis (PCA). Marbling was positively linked to odour intensity, juiciness and flavour intensity. These latter sensory traits have been previously linked to dry-cured meat products acceptability. Thus, dry-cured loins from Entrepelado and Lampino Iberian pigs seem to have better sensory profiles, mainly due to their more intense marbling.

APA, Harvard, Vancouver, ISO, and other styles

35

Wood, J. D., R. C. D. Jones, M. A. Francombe, and O. P. Whelehan. "The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2. Laboratory and trained taste panel results." Animal Science 43, no. 3 (December 1986): 535–44. http://dx.doi.org/10.1017/s0003356100002749.

Full text

Abstract:

ABSTRACTEvaluations of meat quality were made of 300 carcasses, of average weight 58 kg, falling into three fatness groups, 8, 12 and 16 mm for P2 fat thickness. There were equal numbers of entire males and gilts. An increase in fat thickness was associated with an increase in the firmness of loin and shoulder backfat, a reduced incidence of fat separation and changes in the composition of both muscle and backfat: the concentration of lipid increased and that of water decreased, more markedly in backfat. In addition, the concentration of collagen in backfat decreased. The loin joint was visually most attractive when P2 was 11 mm, attractiveness decreasing below and particularly above this value. Eating quality of grilled chops was assessed in a representative subsample of 96 pigs falling into the 8-mm and 16-mm P2 categories. The only statistically significant difference observed between these extremes of fat thickness was in juiciness which was lower in the leaner pigs; the correlation between juiciness score and m. longissimus lipid concentration (‘marbling fat’) was 0·31. Juiciness did not influence the assessment of overall eating quality which showed no association with fatness. Entire males of similar backfat thickness to gilts (12 mm P2) had a higher concentration of water and lower concentration of lipid in backfat and slightly softer backfat. There were no differences in eating quality, or in the presence of abnormal odours or flavours, between entire males and gilts. These results confirm those obtained in butcher and consumer panel tests in the same carcasses.

APA, Harvard, Vancouver, ISO, and other styles

36

Kappel, Frank, Robert Fisher-Fleming, and Eugene J. Hogue. "Ideal Pear Sensory Attributes and Fruit Characteristics." HortScience 30, no. 5 (August 1995): 988–93. http://dx.doi.org/10.21273/hortsci.30.5.988.

Full text

Abstract:

The relationship between the objective assessment of sensory attributes or fruit characteristics of pear (Pyrus communis L.) fruit and the corresponding consumer or sensory panel rating was studied. Optimum fruit diameter was between 6 and 7.5 cm. Some fruit were judged to be too large. Fruit with a bright yellow skin were rated ideal, whereas green or red skin was rated less favorably. A pyriform shape with a length: diameter ratio range of 1.44 to 1.48 was optimum. Round fruit or very elongated fruit were considered undesirable. Perceived firmness increased linearly as the measured firmness increased, with the optimum firmness at 27 to 30 N (using an 11.1-mm penetrometer tip). Perceived juiciness was negatively, linearly related to measured firmness. Ideal firmness for an ideal juiciness rating was 18 to 22 N. Acceptable soluble solids concentrations (SSC) varied with the study year, but ranged between 13.6% and 17.2%. The sweet/sour balance (ratio of SSC: titratable acidity) was a useful indicator of fruit quality.

APA, Harvard, Vancouver, ISO, and other styles

37

Lee, Namrye, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, and Youngseung Lee. "Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage." Journal of Food Quality 2018 (2018): 1–9. http://dx.doi.org/10.1155/2018/6972848.

Full text

Abstract:

This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.

APA, Harvard, Vancouver, ISO, and other styles

38

Batista, Ana Sancha Malveira, Roberto Germano Costa, Déborah dos Santos Garruti, Marta Suely Madruga, Rita de Cássia Ramos do Egypto Queiroga, and José Teodorico de Araújo Filho. "Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat." Revista Brasileira de Zootecnia 39, no. 9 (September 2010): 2017–23. http://dx.doi.org/10.1590/s1516-35982010000900021.

Full text

Abstract:

The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat. It was evaluated samples from 18 Morada Nova animals, 18 Santa Inez animals, and 18 Santa Inez x Dorper crossbred animals, totalizing 54 animals. The animals were kept with two diets, with energy concentrations of 10.46 and 12.56 MJ ME/kg, respectively, and slaughtered at 30 kg average weight. It was determined contents of protein, moisture, fat and ash, as well as cooking loss, water-holding capacity, shear force, and sensorial attributes of flavour, firmness and juiciness of the meat. Genotype influenced the chemical composition of lamb meat because animals of Morada Nova breed presented the highest moisture content, and Santa Inez x Dorper crossbred showed the highest protein percentage; however, there was no variation in the sensorial attributes of lamb meat of these three genotypes. The diet with the highest energy concentration provides meat with higher juiciness.

APA, Harvard, Vancouver, ISO, and other styles

39

del Pozo, Talía, Simón Miranda, Mauricio Latorre, Felipe Olivares, Leonardo Pavez, Ricardo Gutiérrez, Jonathan Maldonado, et al. "Comparative Transcriptome Profiling in a Segregating Peach Population with Contrasting Juiciness Phenotypes." Journal of Agricultural and Food Chemistry 67, no. 5 (January 11, 2019): 1598–607. http://dx.doi.org/10.1021/acs.jafc.8b05177.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Mitani, Nobuhito, Masahiko Yamada, Akihiko Sato, Atsushi Kono, Yusuke Ban, Toshihito Ueno, and Mikio Shiraishi. "Objective evaluation of persimmon juiciness: Estimation of environmental variance and varietal differences." Scientia Horticulturae 193 (September 2015): 374–80. http://dx.doi.org/10.1016/j.scienta.2015.07.031.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Carmack, C. F., C. L. Kastner, M. E. Dikeman, J. R. Schwenke, and C. M. García Zepeda. "Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles." Meat Science 39, no. 1 (January 1995): 143–47. http://dx.doi.org/10.1016/0309-1740(95)80016-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Miller, Rhonda. "Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review." Foods 9, no. 4 (April 3, 2020): 428. http://dx.doi.org/10.3390/foods9040428.

Full text

Abstract:

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.

APA, Harvard, Vancouver, ISO, and other styles

43

Santana, Ligia Regina Radomille de, Benedito Carlos Benedetti, and José Maria Monteiro Sigrist. "Sensory characteristics of 'Douradão' peaches submitted to modified atmosphere packaging." Revista Brasileira de Fruticultura 32, no. 3 (October 8, 2010): 700–708. http://dx.doi.org/10.1590/s0100-29452010005000108.

Full text

Abstract:

The sensory, physical and chemical characteristics of 'Douradão' peaches cold stored in different modified atmosphere packaging (LDPE bags of 30, 50, 60, 75µm thickness) were studied. After 14, 21 and 28 days of cold storage (1 ± 1 ºC and 90 ± 5% RH), samples were withdrawn from MAP and kept during 4 days in ambient air for ripening. Descriptive terminology and sensory profile of the peaches were developed by methodology based on the Quantitative Descriptive Analysis (QDA). The assessors consensually defined the sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Fourteen individuals were selected as judges based on their discrimination capacity and reproducibility. Seven descriptors were generated showing similarities and differences among the samples. The data were analysed by ANOVA, Tukey test and Principal Component Analysis (PCA). The atmospheres that developed inside the different packaging materials during cold storage differed significantly. The PCA showed that MA50 and MA60 treatments were more characterized by the fresh peach flavour, fresh appearance, juiciness and flesh firmness, and were effective for keeping good quality of 'Douradão' peaches during 28 d of cold storage. The Control and MA30 treatments were characterized by the mealiness, the MA75 treatment showed lower intensity for all attributes evaluated and they were ineffective to maintain good quality of the fruits during cold storage. Higher correlation coefficients (positive) were found between fresh appearance and flesh firmness (0.95), fresh appearance and juiciness (0.97), ratio and intensity of fresh peach smell (0.81), as well as higher correlation coefficients (negative) between Hue angle and intensity of yellow colour (-0.91), fresh appearance and mealiness (-0.92), juiciness and mealiness (-0.95), firmness and mealiness (-0.94).

APA, Harvard, Vancouver, ISO, and other styles

44

Jamaly, SI, MA Hashem, S. Akhter, and MA Hossain. "Wheat flour as dietary fiber on fresh and preserved beef meatballs." Bangladesh Journal of Animal Science 46, no. 1 (April 13, 2017): 35–43. http://dx.doi.org/10.3329/bjas.v46i1.32175.

Full text

Abstract:

Effects of different levels of wheat flour as dietary fiber on the quality of fresh and preserved beef meatballs during storage were explored in this study. Ground beef (Batter) samples were divided into four treatment groups and treated with different level of wheat flour as T1 (control, 0%), T2 (5%), T3 (10%) and T4 (15%). Proximate analysis (dry matter, ash, ether extract and crude fat), sensory tests (color, flavor, tenderness, juiciness, overall acceptability), biochemical analysis (free fatty acids, Thiobarbutiric acid values and peroxide value) and microbiological examination were carried out as responses at the interval of 0, 30 and 60 days during storage at -200C. The experimental design was a 4 × 3 factorial in Completely Randomized Design replicated three times per cell. DM content was increased significantly (p<0.05) with the advancement of storage intervals. CP and EE content of all the treatments were decreased significantly (p<0.05) among the different treatment groups. FFA and TBARs values were differed significantly (p<0.05) at different treatment levels. PVs were decreased significantly (p<0.05) at different treatment levels. Color, cooking loss and overall acceptability were differed significantly (p<0.05) at different treatment levels. Raw and cooked pH were increased significantly (p<0.05) at different treatment levels. The juiciness at different treatment levels were decreased significantly(p<0.05).TVC (logCFU/g), TCC (logCFU/g) and TYMC (logCFU/g) were differed significantly (p<0.05) at different treatment levels. In conclusions, meatballs having 5% wheat flour was better in terms of color, odor, tenderness, juiciness and overall acceptability, cooking loss and microbial qualities.Bang. J. Anim. Sci. 2017. 46 (1): 35-43

APA, Harvard, Vancouver, ISO, and other styles

45

Naqvi, Zahra B., Peter C. Thomson, Michael A. Campbell, Sajid Latif, Jerrad F. Legako, David M. McGill, Peter C. Wynn, Michael A. Friend, and Robyn D. Warner. "Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking." Foods 10, no. 8 (August 20, 2021): 1936. http://dx.doi.org/10.3390/foods10081936.

Full text

Abstract:

This study aimed to evaluate the sensory and physical characteristics of zingibain-injected meat combined with sous vide cooking. M. biceps femoris (BF; n = 12) acquired from 6–7 year old Angus cows were cooked using the sous vide method at 65 °C, for 8 h or 12 h, either with ginger powder (GP) injected in a 2 g/L solution in water (treatment) or un-injected (control). The sensory attributes included flavour, juiciness, tenderness, and physicochemical characteristics were Warner-Bratzler shear (WBSF), hardness, total water content (TWC), cooking loss (CL) and collagen content. A significant improvement in tenderness with injection treatment and cooking time was observed, as evaluated through trained sensory panellists, and reduced WBSF and hardness (p < 0.05 for all). The flavour of the meat was not affected by injection treatment or cooking time (p > 0.05), but juiciness and TWC were reduced with longer cooking times (p < 0.01 for both). Soluble collagen increased with injection treatment and cooking time (both p < 0.05). Moderate to high correlations were found between sensory and physical measurements for tenderness and juiciness. The longer cooking time (12 h) with GP injection treatment caused over tenderization of the meat. The soft texture associated with over-tenderization may be suitable for some specialised consumer markets, for instance, the elderly population with chewing difficulties. Improving the eating quality of low-quality meat from old animals through sous vide cooking and the use of ginger proteases may increase the acceptability of lower value beef, potentially enhancing the commercial value of carcasses typically produced in the beef industry.

APA, Harvard, Vancouver, ISO, and other styles

46

Karki, DB Nepali, NP Roxas, Cessar C. Sevilla, Romeo B. Obedoza, and VL Barraquio. "Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter." Journal of the Institute of Agriculture and Animal Science 26 (April 1, 2005): 57–64. http://dx.doi.org/10.3126/jiaas.v26i0.612.

Full text

Abstract:

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

APA, Harvard, Vancouver, ISO, and other styles

47

Stommel, John, Judith A. Abbott, Robert A. Saftner, and Mary J. Camp. "Sensory and Objective Quality Attributes of Beta-carotene and Lycopene-rich Tomato Fruit." Journal of the American Society for Horticultural Science 130, no. 2 (March 2005): 244–51. http://dx.doi.org/10.21273/jashs.130.2.244.

Full text

Abstract:

Consumer acceptance of fresh and processed tomato (Lycopersicon esculentum Mill.) products is influenced by product appearance, flavor, aroma, and textural properties. Color is a key component that influences a consumer's initial perception of quality. Beta-carotene and lycopene are the principal carotenoids in tomato fruit that impart color. Analytical and sensory analyses of fruit quality constituents were conducted to assess real and perceived differences in fruit quality between orange-pigmented, high-beta-carotene cherry tomato genotypes and conventional lycopene-rich, red-pigmented cherry tomato cultivars. Thirteen sensory attributes were evaluated by untrained consumers under red-masking light conditions where differences in fruit color could not be discerned and then under white light. Panelists preferred the appearance of the red-pigmented cultivars when viewed under white light, but scored many of the other fruit-quality attributes of red- and orange-pigmented genotypes similarly whether they could discern the color or not. Irrespective of light conditions, significant genotype effects were noted for fruit appearance, sweetness, acidity/sourness, bitterness, tomato-like flavor, unpleasant aftertaste, firmness in fingers, juiciness, skin toughness, chewiness, bursting energy, and overall eating quality. Attributes whose scores differed between white and red-masking lights were intensities of tomato aroma, tomato-like flavor, sweetness, bursting energy, juiciness, and overall eating quality. The results demonstrated a color bias favoring red-pigmented fruit and highlight the influence that color has on perception of tomato fruit quality, particularly on tomato-like flavor, juiciness, and overall eating quality. Interactions between fruit chemical constituents likely influenced perceptions of quality. High-beta-carotene genotypes contained higher levels of sugars and soluble solids and equal or higher titratable acidity than the red-pigmented cultivars. Total volatile levels did not differ among genotypes; however, several individual volatiles were significantly higher in high-beta-carotene genotypes.

APA, Harvard, Vancouver, ISO, and other styles

48

de Faria Maciel, Isabella Cristina, Jeannine P. Schweihofer, Jenifer I. Fenton, Jennifer Hodbod, Melissa McKendree, Kim Cassida, and Jason E. Rowntree. "PSV-29 Influence of Akaushi Genetics on Color and Sensory Attributes of Beef from Grain and Grass-finishing systems." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 360. http://dx.doi.org/10.1093/jas/skaa278.631.

Full text

Abstract:

Abstract The effects of beef genetics and finishing system on color and sensory attributes of longissimus dorsi steaks were evaluated. Steaks were from Red Angus (RA, n = 30) and RA x Akaushi (AK, n = 30) fed with a mixed-species pasture forage (GRASS) or a total mixed feedlot ration (GRAIN). Animals were slaughtered at 18 (GRAIN) and 26 (GRASS) mo. Rib sections (11th and 13th) were collected 48 h postmortem from the left side of each carcass, cut into two 2.54 cm-thick steaks, vacuum packaged, and aged 14 d. One steak was frozen until water holding capacity and Warner Bratzler shear force (WBSF) analysis. The other fresh steak was evaluated for instrumental color and cooked for consumer panelists (n = 105) to evaluate flavor, texture, juiciness, and overall acceptability using a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). There was no difference between beef genetics. GRASS had higher chroma (more color saturation) and a* values (redder) compared to GRAIN treatment. There was genetics x diet interaction for hue angle and L* values, where RA had greater hue angle than AK in GRAIN (P = 0.01) and AK had greater L* (lighter, P < 0.01) than RA in GRASS. The GRASS-finishing reduced beef steaks thawing (-20 %) and cooking (-12.8 %) loss compared to GRAIN-finishing (P < 0.05). There were no differences (P > 0.05) in WBSF between finishing systems. Steaks from GRAIN received the greatest ratings (P < 0.01) for flavor, texture, juiciness, and overall acceptability compared to GRASS. Results indicate that the color attributes were influenced by finishing system. Furthermore, beef finishing system had a marked impact on steaks’ sensory attributes and consumer acceptability. The favorable results for texture and juiciness in GRAIN, which likely impacted overall acceptability, may be related to high marbling.

APA, Harvard, Vancouver, ISO, and other styles

49

Lorenzo, José M., Laura Purriños, and Javier Carballo. "A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis." Scientific World Journal 2016 (2016): 1–6. http://dx.doi.org/10.1155/2016/8729053.

Full text

Abstract:

The influence of livestock production system [Freedom Extensive System (FES) versus Semi-Extensive System (SES)] and finishing feed (1.5 kg versus 3.0 kg of commercial feed in the finishing period) diet on sensory properties of foal meat using Generalized Procrustes Analysis (GPA) was studied. For this work, a total of 24 foals (8 from FES and 16 from SES) were used. Samples were evaluated by eight panelists for eight sensory attributes: colour, marbling, odour intensity, sweetness, springiness, hardness, chewiness, and juiciness. Data were analyzed using a GPA to minimize differences among testers. Highly appreciated sensory properties (odour intensity, red colour, marbling, and juiciness) were mostly associated with foals from the Semi-Extensive System. On the other hand, the three groups studied (FES, 1.5SES, and 3SES) were clearly recognized by panelists on the consensus configuration and they were clearly separated on the map. This study concluded that sensory characteristics of foal meat from a Semi-Extensive Production System with a finishing diet of 3 kg concentrate were more preferable than the other ones.

APA, Harvard, Vancouver, ISO, and other styles

50

Karamichou, E., R. I. Richardson, G. R. Nute, K. A. McLean, and S. C. Bishop. "Genetic analyses of carcass composition, as assessed by X-ray computer tomography, and meat quality traits in Scottish Blackface sheep." Animal Science 82, no. 2 (April 2006): 151–62. http://dx.doi.org/10.1079/asc200518.

Full text

Abstract:

AbstractGenetic parameters for carcass composition and meat quality traits were estimated in Scottish Blackface sheep, previously divergently selected for carcass lean content (LEAN and FAT lines). Computerized X-ray tomography (CT) was used to obtain non-destructive in vivo estimates of the carcass composition of 700 lambs, at ca. 24 weeks of age, with tissue areas and image densities obtained for fat, muscle and bone components of the carcass. Comprehensive measures of meat quality and carcass fatness were made on 350 male lambs, at ca. 8 months of age, which had previously been CT scanned. Meat quality traits included intramuscular fat content, initial and final pH of the meat, colour attributes, shear force, dry matter, moisture and nitrogen proportions, and taste panel assessments of the cooked meat. FAT line animals were significantly (P<0·05) fatter than the LEAN line animals in all measures of fatness (from CT and slaughter data), although the differences were modest and generally proportionately less than 0·1. Correspondingly, the LEAN line animals were superior to the FAT line animals in muscling measurements. Compared with the LEAN line, the FAT line had lower muscle density (as indicated by the relative darkness of the scan image), greater estimated subcutaneous fat (predicted from fat classification score) at slaughter, more intramuscular fat content, a more ‘yellow’ as opposed to ‘red’ muscle colour, and juicer meat (all P<0·05). All CT tissue areas were moderately to highly heritable, with h2 values ranging from 0·23 to 0·76. Likewise, meat quality traits were also moderately heritable. Muscle density was the CT trait most consistently related to meat quality traits, and genetic correlations of muscle density with live weight, fat class, subcutaneous fat score, dry matter proportion, juiciness, flavour and overall liking were all moderately to strongly negative, and significantly different from zero. In addition, intramuscular fat content was positively genetically correlated with juiciness and flavour, and negatively genetically correlated with shear force value. The results of this study demonstrate that altering carcass fatness will simultaneously change muscle density (indicative of changes in intramuscular fatness), and aspects of intramuscular fat content, muscle colour and juiciness. The heritabilities for the meat quality traits indicate ample opportunities for altering most meat quality traits. Moreover, it appears that colour, intramuscular fat content, juiciness, overall liking and flavour may be adequately predicted, both genetically and phenotypically, from measures of muscle density. Thus, genetic improvement of carcass composition and meat quality is feasible using in vivo measurements.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Juiciness'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles