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1
Shprintzen, Adam D. "Looks Like Meat, Smells Like Meat, Tastes Like Meat." Food, Culture & Society 15, no. 1 (March 2012): 113–28. http://dx.doi.org/10.2752/175174412xi3190510222066.
2
Mabuchi, Ryota, Ayaka Ishimaru, Mao Tanaka, Osamu Kawaguchi, and Shota Tanimoto. "Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue." Metabolites 9, no. 1 (December 21, 2018): 1. http://dx.doi.org/10.3390/metabo9010001.
Анотація:
To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of sourness, acidic bitterness, umami and saltiness. The obtained correlations allowed the construction of good taste prediction models, especially for sourness, acidic bitterness and saltiness. Compounds such as phosphoric acid, lactic acid and creatinine were found to be highly correlated with some taste attributes. Phosphoric acid in particular showed the highest variable important for prediction (VIP) scores in many of the taste prediction models, and it is therefore a candidate marker to evaluate the tastes of white-fleshed fish.
3
Canozzi, Maria Eugênia Andrighetto, Luiza Ávila Sphor, Concepta Margaret McManus Pimentel, Júlio Otavio jardim Barcellos, César Henrique Espirito Candal Poli, Guiomar Pedro Bergmann, and Liris Kindlein. "Sensory evaluation of beef and buffalo extensively reared and its relationship to sociodemographic characteristics of consumers." Semina: Ciências Agrárias 37, no. 3 (June 22, 2016): 1617. http://dx.doi.org/10.5433/1679-0359.2016v37n3p1617.
Анотація:
Sensory characteristics of meat from different animal types, including cattle (Angus and Brangus) and buffalo raised at pasture, and information on socio-demographic determinants of consumer preference were evaluated. Samples of roasted rib eye were cut and served in a disordered and monadic manner to 188 untrained tasters. A nine-point hedonic scale was used to assess odor, color, tenderness, succulence and overall appearance. Analysis of variance was carried out using the GLM procedure of SAS®, considering animal type and socio-demographic characteristics as fixed effects and using the LSMEANS procedure for multiple mean comparisons. Differences (P < 0.001) between animal types were observed only for tenderness, with Brangus (7.02) and buffalo (6.82) meat being superior to Angus (6.25). Regardless of meat origin, age, income, smoking and place of purchase affected the perceived attributes (P < 0.05). People aged over 50 years gave higher mean scores for odor and color (P < 0.05), indicative of greater satisfaction and less demanding tastes when compared to other age categories. Despite the variability in the intrinsic characteristics, differentiation of meat by the consumer is not easy to determine, with little impact of sociodemographic characteristics on organoleptic perception. Meat from Brangus cattle and buffaloes raised at pasture was considered tenderer than that from Angus cattle raised under the same conditions by an untrained taste panel compared with.
4
Szymandera-Buszka, Krystyna, Katarzyna Waszkowiak, Anna Jędrusek-Golińska, and Marzanna Hęś. "Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products." Foods 9, no. 2 (February 18, 2020): 209. http://dx.doi.org/10.3390/foods9020209.
Анотація:
The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.
5
Pallister, Tess, Mastaneh Sharafi, Genevieve Lachance, Nicola Pirastu, Robert P. Mohney, Alex MacGregor, Edith J. M. Feskens, Valerie Duffy, Tim D. Spector, and Cristina Menni. "Food Preference Patterns in a UK Twin Cohort." Twin Research and Human Genetics 18, no. 6 (September 28, 2015): 793–805. http://dx.doi.org/10.1017/thg.2015.69.
Анотація:
Food liking-disliking patterns may strongly influence food choices and health. Here we assess: (1) whether food preference patterns are genetic/environmentally driven; and (2) the relationship between metabolomics profiles and food preference patterns in a large population of twins. 2,107 individuals from TwinsUK completed an online food and lifestyle preference questionnaire. Principle components analysis was undertaken to identify patterns of food liking-disliking. Heritability estimates for each liking pattern were obtained by structural equation modeling. The correlation between blood metabolomics profiles (280 metabolites) and each food liking pattern was assessed in a subset of 1,491 individuals and replicated in an independent subset of monozygotic twin pairs discordant for the liking pattern (65 to 88 pairs). Results from both analyses were meta-analyzed. Four major food-liking patterns were identified (Fruit and Vegetable, Distinctive Tastes, Sweet and High Carbohydrate, and Meat) accounting for 26% of the total variance. All patterns were moderately heritable (Fruit and Vegetable,h2[95% CI]: 0.36 [0.28; 0.44]; Distinctive Tastes: 0.58 [0.52; 0.64]; Sweet and High Carbohydrate: 0.52 [0.45, 0.59] and Meat: 0.44 [0.35; 0.51]), indicating genetic factors influence food liking-disliking. Overall, we identified 14 significant metabolite associations (Bonferronip< 4.5 × 10−5) with Distinctive Tastes (8 metabolites), Sweet and High Carbohydrate (3 metabolites), and Meat (3 metabolites). Food preferences follow patterns based on similar taste and nutrient characteristics and these groupings are strongly determined by genetics. Food preferences that are strongly genetically determined (h2≥ 0.40), such as for meat and distinctive-tasting foods, may influence intakes more substantially, as demonstrated by the metabolomic associations identified here.
6
Mahmoud, Fade A., Aynur Aktas, Declan Walsh, and Barbara Hullihen. "A Pilot Study of Taste Changes Among Hospice Inpatients With Advanced Cancer." American Journal of Hospice and Palliative Medicine® 28, no. 7 (March 10, 2011): 487–92. http://dx.doi.org/10.1177/1049909111402187.
Анотація:
Identification of taste abnormalities can help understand difficulties in nutrition. We evaluated 15 hospice inpatients with advanced cancer for subjective taste changes. The majority had both subjective and objective taste changes. Most thought all food was tasteless followed by loss of sweet sensation and meat aversion. About half of the participants exhibited anorexia and weight loss with decreased energy intake. Both detection and recognition thresholds for these basic tastes were abnormal for the majority of participants. Reduced sensitivity for sweet and salt taste and altered perception for sour predominated in formal taste testing.
7
Shishkina, D. I., M. S. Bordunova, E. D. Zvegintseva, E. E. Klein, and A. Y. Sokolov. "Functional meat products: experience of introducing dietary fiber into chopped semi-finished products." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (January 17, 2022): 73–81. http://dx.doi.org/10.20914/2310-1202-2022-1-73-81.
Анотація:
Dietary fiber plays a significant role in the functioning of the human gastrointestinal tract. Their presence in the diet allows you to prevent a number of serious diseases associated with both the digestive organs and the cardiovascular and nervous systems. In order to increase the share of dietary fiber in the population's nutrition structure, it is advisable to create functional products based on traditionally consumed foods enriched with various types of dietary fiber. Such traditional products for the Russian consumer are dairy and lactic acid products, bakery products, meat and fish products, poultry. The article presents the results of an experiment on the introduction of several types of dietary fibers (wheat, oat, potato and psillum plantain fibers) into chopped semi-finished meat products During the study, several recipes of cutlets were developed, according to which culinary products were prepared, which were then analyzed according to organoleptic and physico-chemical parameters. The results of the study showed that the products made using psillum fibers have the highest organoleptic qualities. Cutlets with potato fibers also showed satisfactory results of organoleptic and chemical-physical studies. Both types of cutlets were characterized by a pronounced meat taste and smell, a pleasant consistency, there were no extraneous tastes and inclusions in them. Products with other types of fibers cannot be recommended as functional products due to low consumer qualities (grainy texture, pronounced foreign tastes). The development of semi-finished meat products enriched with dietary fibers without loss of consumer properties will allow expanding the market of functional products in the future.
8
Akamine, Jun. "Tastes for blubber: diversity and locality of whale meat foodways in Japan." Asian Education and Development Studies 10, no. 1 (September 16, 2020): 105–14. http://dx.doi.org/10.1108/aeds-02-2020-0027.
Анотація:
PurposeThis paper aims to discuss how whale meat foodways in Japan is a local practice, contrary to the prevailing political belief that it is national, and to examine two local whale meat foodways in Japan by focusing on the usage of blubber. To understand complexity of whaling issue, one needs to be careful of species rather than general “whale.”Design/methodology/approachBy investigating two kinds of recipe books, one published in the early 19th century and the other the early 20th century on whale meat dish, the paper clarifies blubber has been widely consumed rather than lean meat, and blubber was more important than lean meat as whale meat.FindingsThe western part of Japan has rich whale meat foodways compared to other parts of Japan. It is because of their history of whaling since the 17th century. They have inherited rich whale meat foodways.Originality/valueAlthough whale sashimi and deep-fried lean meat are popular nationwide regardless of their communities' history, former whaling communities in the western part of Japan developed a preference for blubber, skin, tongue and offal over lean meat. Whale meat foodways in Japan, therefore, is a local heritage. This fact should be the starting point for analyzing Japanese whaling and whale meat foodways.
9
Ummi Hasanah Nasution, Edhy Mirwandhono, Ma’ruf Tafsin, Hasnudi, and Armyn Hakim Daulay. "Analysis of Factors Affecting The Demand of Broiler Chicken Meat In Binjai City." Jurnal Peternakan Integratif 7, no. 2 (June 24, 2019): 42–52. http://dx.doi.org/10.32734/jpi.v7i2.2166.
Анотація:
Consumption of broiler chicken meat increase year by year in line with publicawareness increased of animal products. The demand for broiler chicken meat in Binjai Cityshows a fluctuating increase that estimated by a number of factors that influence it.The purposeof this research was identify the factor of family’s dependent number (X1), educational level(X2), family income (X3), price of broiler chicken (X4), taste (X5), age of respondent (X6), andprice of substitution was egg (X7) to broiler chicken demand in Binjai City.The analysismethod used in this research was multiple linear regression analysis method by using SPSS22.0. Sampling technique with slovin method with the samples were100 consumers of broilerchicken meat. This research was conducted from October until November 2017.The results showed that value of determination (R2) was 0,704. Simultaneously, the variablesshowed that they gave significant effect (P<0,05) to the demand of broiler chicken meat.Partially, family’s dependent number, income, chicken meat’s prices and tastes had asignificant effect to the demand of broiler chickens while the educational level, age ofrespondents and the price of egg did not give significant effect on the demand of broilerchicken meat in Binjai City. The conclusion of this research showed that the taste was the mostsignificant (increase) variable to the demand of broiler chicken in Binjai City and thenfollowed by the family’s dependent number, price of broiler chicken meat and family income.Keywords: Demand, Broiler Chicken, Price, Binjai
10
Škrlep, Martin, Marjeta Čandek-Potokar, Nina Batorek-Lukač, Urška Tomažin, and Mónica Flores. "Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry." Animals 9, no. 2 (February 12, 2019): 55. http://dx.doi.org/10.3390/ani9020055.
Анотація:
Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.
11
Planella, J., Q. L. Cook, A. J. Kempster, and J. D. Wood. "Relationships among commercial and laboratory methods of assessing the quality of pig meat from different joints." Proceedings of the British Society of Animal Production (1972) 1991 (March 1991): 4. http://dx.doi.org/10.1017/s0308229600019565.
Анотація:
Meat quality forms an important part of the assessment of any production method. Some components of quality can only be assessed subjectively using sensory evaluation. Both consumer panels and trained panels have been used to assess visual appeal, tastes and odours, and each has its own advantages and disadvantages. Trained panels are better at discriminating and at describing differences between samples, but are less close to consumer reality. Because quality assessments are made from representative joints, differences among joints might add inconsistency to the results. However, comparisons between different types of panels or sampling sites have rarely been made and there is no indication how well they are associated. The present paper examines the results from different parts of the carcass and from consumer and trained panels assessing visual and taste characteristics.
12
Jeong, Jin Young, Minseok Kim, Sang-Yun Ji, Youl-Chang Baek, Seul Lee, Young Kyun Oh, Kondreddy Eswar Reddy, Hyun-Woo Seo, Soohyun Cho, and Hyun-Jeong Lee. "Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes." Food Science of Animal Resources 40, no. 6 (November 2020): 924–37. http://dx.doi.org/10.5851/kosfa.2020.e59.
13
BURTON, MICHAEL, and TREVOR YOUNG. "The structure of changing tastes for meat and fish in Great Britain." European Review of Agricultural Economics 19, no. 2 (1992): 165–80. http://dx.doi.org/10.1093/erae/19.2.165.
14
Purhonen, Semi, and Riie Heikkilä. "Food, music and politics: The interweaving of culinary taste patterns, ‘highbrow’ musical taste and conservative attitudes in Finland." Social Science Information 56, no. 1 (November 1, 2016): 74–97. http://dx.doi.org/10.1177/0539018416675072.
Анотація:
This article addresses two key debates in cultural sociology: one on coherent lifestyle patterns crossing several cultural fields and one on pervasive lifestyles, which also includes, apart from the cultural elements, wider socio-political orientations. The study takes the point of view of three fields rarely studied together – food, music and political attitudes – employing a rich empirical research design utilizing both representative survey data ( N = 1,388) and qualitative interviews ( N = 28). Starting from the analysis of how culinary tastes are socially stratified in present-day Finland, three culinary taste patterns are identified: preferences for ‘heavy/meat’, ‘light/ethnic’ and ‘fast food’. The most salient distinction is established between the light/ethnic taste (indicating a trend towards high status, female and urban) and the heavy/meat taste (inclined towards low status, male and rural). Culinary taste patterns are closely related with ‘highbrow’ musical taste and politically conservative attitudes. In particular, the light/ethnic culinary pattern is strongly associated with highbrow musical taste and liberal attitudes. The results support the ideas of structural homology between cultural fields and lifestyle patterning, including an important political component. At the individual level however the ‘homology’ is often far from perfect.
15
Jaroch, Alina, K. Różycka, K. Kupczyk, S. Kołtan, and M. Jakubczyk. "Impact of the oncological treatment on change in taste perception and dietary habits of children diagnosed with cancer – preliminary study." Progress in Health Sciences 10, no. 1 (June 11, 2020): 61–68. http://dx.doi.org/10.5604/01.3001.0014.1909.
Анотація:
Purpose: Chemotherapy, which is widely used in cancer treatment in children, may cause various side effects, including impaired taste perception, thus the main aim of the presented study was a subjective assessment of changes in taste perception and dietary habits among children undergoing oncological treatment. Materials and methods: In the present study, 41 hospitalized children were examined (mean age 11.0 ± 5.1 years). Anthropometric measurements were made, and diet was assessed using a food frequency questionnaire. Results: For 85.4% of the patients, the current treatment was chemotherapy. The average Body Mass Index value was 17.8 kg/m2 . 68.3% of children declared a change in taste preferences preferred tastes were spicy (39.3%) and sour (35.7%). Determination of the way of eating showed a significant reduction in the consumption of bread, milk and dairy products, poultry, meat, fish, potatoes, vegetables, and a particularly pronounced decrease in the frequency of sweets consumption. Conclusions: Oncological treatment changes the subjective taste perception of children in favor of intense flavors, and the process of oncological treatment, especially the use of chemotherapy, affects the way of eating
16
Morrison, J. A., K. Balcombe, A. Bailey, S. Klonaris, and G. Rapsomanikis. "Expenditure on different categories of meat in Greece: the influence of changing tastes." Agricultural Economics 28, no. 2 (February 2003): 139–50. http://dx.doi.org/10.1111/j.1574-0862.2003.tb00247.x.
17
Parry, Jovian. "Oryx and Crake and the New Nostalgia for Meat." Society & Animals 17, no. 3 (2009): 241–56. http://dx.doi.org/10.1163/156853009x445406.
Анотація:
AbstractRecent years have seen the development of a new trend in gastronomic discourse toward acknowledging and even valorizing the role of animal slaughter in meat production. This development problematizes some of the ideas of influential theorists of meat such as Fiddes (1990) and Adams (1991): namely, that the animal in (post)modernity has been rendered invisible in the process of meat production and consumption (Adams, 1991), and that meat itself is a commodity with a declining reputation (Fiddes, 1990). This paper analyzes the role of nostalgia in this trend toward do-it-yourself (or at least witness-it-yourself) slaughter, and takes these developments in cultural tastes and feelings as a context within which to analyze the special significance of meat in Margaret Atwood's Oryx and Crake. In identifying this burgeoning nostalgia for meat and contextualizing it within a risk-reflexive, consumer-driven, dystopian near-future society of the author's own devising, Oryx and Crake foregrounds and illuminates these real-world developments in the meanings of meat.
18
Israelian, V. M., and O. A. Shtonda. "STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMES." Animal Science and Food Technology 11, no. 4 (December 2020): 25–31. http://dx.doi.org/10.31548/animal2020.04.025.
Анотація:
Expanding the food products range is one of the most promising challenges in the food industry today. The production of whole meat products has always determined the technological level of the enterprise, reflecting its ability to improve consumer nutrition. Using the same type of raw meat, by changing the modes and conditions of its preparation, impact on the tissue structure, directional autolysis and variation of thermal processes, they produce products with different nutritional characteristics. Research of chemical composition has established that penetration of salting active substances into the meat fabrics and their interaction with proteins changes physical and chemical composition of a product, determining the basic properties of salted meat (swelling, consistence, viscosity, etc.). Change in meat proteins during salting is accompanied by an increase in bound moisture in the product and causes an increase in a product yield. The protein content in the control sample is 26.17 %, in the experimental samples № 1, 2 - 26,88 -27,64 % due to the introduction of a functional additive and plant enzyme papain, which has a positive effect on the taste of the developed semi-finished products and makes them more juicy. Organoleptic evaluation of products is important in determining the quality of meat products, since a person's reaction depends on the appearance, color, smell, taste, consistency of the finished product. It has been established that organoleptic characteristics of meat products vary depending on the chemical composition, product, degree of biochemical changes (meat maturation), technological processing (cooking, smoking, etc.), the use of spices, food and flavorings. Results of the study on the organoleptic parameters show that the use of the enzyme papain improves the taste and aroma, as the experimental sample differs from the control one with increased juiciness and tenderness, without foreign odors and tastes.
19
Eyo, E. O. "CONSUMERS’ PREFERENCE FOR MEAT FROM FOOD ANIMALS IN HE NIGER DELTA, NIGERIA." Nigerian Journal of Animal Production 34, no. 1 (January 11, 2021): 113–20. http://dx.doi.org/10.51791/njap.v34i1.2452.
Анотація:
This paper assesses the consumers’ preference for food animas in the Niger Delta, Nigeria. The questionnaire was used to obtain information in a cross sectional study involving 470 respondents. The method of data analyses includes descriptive statistical tools and the consumers’ Preference profit (CPP). The results showed that there was no significant difference in preference between beef and goat meat. Goat meat was considered to be more nutritious, tastes better, cooks faster, even though less available, more costly and so not suitable for ceremonial cooking. However, beef was preferred to goat meat because its products are perceived to be affordable, readily available, and better for ceremonial use; and it is clearly preferred to other meat types in terms of all the attributes considered.
20
Hartley, Isabella, Andrew Costanzo, Djin Gie Liem, and Russell Keast. "Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 19, no. 17 (September 5, 2022): 11101. http://dx.doi.org/10.3390/ijerph191711101.
Анотація:
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% (n = 9) of the study population, and UDs made up 85.2% (n = 52). NDs were less sensitive to salt at RT (mean step difference: −1.58, p = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, p = 0.006); fewer servings of discretionary food (1.6 vs. 2.4, p = 0.001); and, of these, fewer salty discretionary foods (0.9 vs. 1.3, p = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods.
21
Illy, Nilamsari, Indyah Wahyuni, J. A. D. Kalele, and N. Lontaan. "PENGARUH ASAM CUKA SAGUER TERHADAP SIFAT ORGANOLEPTIK DAGING ITIK SERATI (Cairina moschata)." ZOOTEC 35, no. 2 (December 21, 2015): 184. http://dx.doi.org/10.35792/zot.36.1.2016.10468.
Анотація:
THE EFFECTS OF PALM JUICE VINEGAR TOWARDS THE ORGANOLEPTICS OF MUSCOVY DUCK MEAT (Chairina moschata). People in North Sulawesi are continued to develop duck farming. Most of them run their farm with traditional system. The species of duck developed in North Sulawesi of Chairina moschata is called Muscovy duck. Special treatments were applied in cook processing of duck meat especially to eliminate stink and tough texture. Palm juice vinegar containing acetic acid has many roles when it was added in foods stuffs including duck’s meat. The aim of this research was to evaluate the organoleptic taste of duck meat immersed in palm juice vinegar. The objects of this research were breast part of duck meat immersed and in juice vinegar and stored during 4, 8 and 12 days. This research used completely randomized design involving 4 treatments with 40 untrained panelists as replication. Observed variables were colors, flavors, meat tastes and meat tenderness. Data was analyzed using ANOVA and Duncan Multiple Range Test (DMRT) for further significant treatments. The results showed that immersion treatment of duck meat in palm juice vinegar stored during 4, 8 and 12 days gave significant effects (P<0.01) to organoleptic of duck meat. Further test with DMRT showed that immersion of duck meat in 12 days palm juice vinegar can be accepted by the panelists as the best treatment. Keywords: Organoleptic test, duck meat, palm juice vinegar
22
Adanguidi, Jean. "Analysis of Consumer Demand and Preference for Rabbit Meat in Benin." International Journal of Marketing Studies 12, no. 1 (February 7, 2020): 14. http://dx.doi.org/10.5539/ijms.v12n1p14.
Анотація:
The demand for rabbit meat exists and would only be satisfied at 50% and the holiday periods often have quite high demands. This demand is growing rapidly as it is increasingly valued by Beninese with modest incomes in search of dietary diversification and limiting cholesterol average. Rabbits are sold at a relatively high price in the Ouémé/Plateau region compared to other regions of the country, due to the higher demand there. Rabbits produced in South Benin are relatively more competitive compared to imported rabbit meat. Consumers of rabbit meat are mainly active civil servants (50% of cases) and low-income individuals. These consumers believe that locally produced rabbit is of very good quality and tastes very good.
23
Röös, Elin, Annica de Groote, and Andreas Stephan. "Meat tastes good, legumes are healthy and meat substitutes are still strange - The practice of protein consumption among Swedish consumers." Appetite 174 (July 2022): 106002. http://dx.doi.org/10.1016/j.appet.2022.106002.
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Girija, J., S. Kamalasundari, G. Hemalatha, and T. Umamaheswari. "Production Methodologies of Meat Analogues: A Review." Journal of Agricultural Engineering 58, no. 02 (June 30, 2021): 137–48. http://dx.doi.org/10.52151/jae2021581.1741.
Анотація:
Meat is a non-vegetarian food and is considered as a good source of quality nutrients. Though meat protein provide the required content of good quality protein for the body, they are also associated with higher cholesterol and fat content, which prove to be a leading cause of serious health issues. This became the primary reason for increase in a shift in demands for plant-based protein source foods. The other reason is environmental impact of animal derived products. Meat analogues are plant-based good quality protein source of food that tastes like meat protein, and texture resemble that of meat. These plant-based meat analogues have some amount of anti-nutrients and allergic compounds, but they can be successfully removed by employing certain processing methods and resemble meat in its functionality properties. This approach of mimicking the plantbased foods to resemble meat involves understanding of the biochemical composition and three-dimensional structure of meat, and replicating those qualities using plant-based ingredients. In the current scenario, the best suitable methods of manufacturing meat analogue are by extrusion and structuring techniques. The meat analogues satisfy the need of meat for both vegetarians and non-vegetarians. This review attempts to outline the different manufacturing processes of meat analogue using plant-based foods, and to analyse the best suitable method.
25
López-Pedrouso, María, Raquel Rodríguez-Vázquez, Laura Purriños, Mamen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, José Manuel Lorenzo, Carlos Zapata, and Daniel Franco. "Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time." Foods 9, no. 2 (February 11, 2020): 176. http://dx.doi.org/10.3390/foods9020176.
Анотація:
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre-mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes.
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Younie, D., M. Hamilton, and I. Nevison. "Sensory attributes of organic and conventional beef." Proceedings of the British Society of Animal Production (1972) 1990 (March 1990): 72. http://dx.doi.org/10.1017/s0308229600018535.
Анотація:
Awareness of food quality has increased considerably amongst consumers for a number of reasons. These include concern over agrochemioal residues and eating quality. Food produced to organic standards is claimed to be of intrinsically better quality than conventionally produced food. Apart from the likelihood of reduced agrochemical residues, it is also suggested that organic food tastes better. Livestock diets are known to influence the taste of meat and milk products (Younie et al 1988). The experiment described here was initiated to determine whether beef produced organically had different flavour characteristics from conventionally produced beef.Beef samples were obtained from two groups of Hereford x Frieslan steers born in autumn 1987, reared within the framework of an 18 month beef system and finished in early 1989.
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Rymer, C., G. F. Hartnell, and D. I. Givens. "The effect of feeding modified soyabean oil enriched with C18 : 4n-3 to broilers on the deposition ofn-3 fatty acids in chicken meat." British Journal of Nutrition 105, no. 6 (November 22, 2010): 866–78. http://dx.doi.org/10.1017/s0007114510004502.
Анотація:
Supplementing broiler diets with conventional vegetable oils has little effect on the long-chainn-3 PUFA (LCn-3 PUFA) content of the meat. The present study investigated the effect on fatty acid composition and sensory characteristics of chicken meat when broilers were fed oil extracted from soyabeans (SDASOY) that had been genetically engineered to produce C18 : 4n-3 (stearidonic acid (SDA), 240 mg/g oil). Three diets were fed to 120 birds (eight replicate pens of five birds) from 15 d to slaughter (41–50 d). Diets were identical apart from the oil added to them (45 and 50 g/kg as fed in the grower and finisher phases, respectively), which was either SDASOY, near-isogenic soya (CON) or fish oil (FISH). The LCn-3 PUFA content of the meat increased in the order CON, SDASOY and FISH. In breast meat with skin, the SDA concentration was 522, 13 and 37 (sem14·4) mg/100 g meat for SDASOY, CON and FISH, respectively. Equivalent values for C20 : 5n-3 (EPA) were 53, 13 and 140 (sem8·4); for C22 : 5n-3 (docosapentaenoic acid (DPA)) 65, 15 and 101 (sem3·5); for C22 : 6n-3 (DHA) 19, 9 and 181 (sem4·4). Leg meat (with skin) values for SDA were 861, 23 and 68 (sem30·1); for EPA 87, 9 and 258 (sem7·5); for DPA 95, 20 and 165 (sem5·0); for DHA 29, 10 and 278 (sem8·4). Aroma, taste and aftertaste of freshly cooked breast meat were not affected. Fishy aromas, tastes and aftertastes were associated with LCn-3 PUFA content of the meat, being most noticeable in the FISH leg meat (both freshly cooked and reheated) and in the reheated SDASOY leg meat.
28
Baviera-Puig, A., J. Buitrago-Vera, C. Escriba-Perez, and L. Montero-Vicente. "Rabbit meat sector value chain." World Rabbit Science 25, no. 1 (March 30, 2017): 95. http://dx.doi.org/10.4995/wrs.2017.6565.
Анотація:
<p>The aim of this research was to study the cuniculture industry in Spain, according to the Food Value Chain model, and analyse what its main operators are. Four components were identified in the rabbit meat production chain: input suppliers, producers, abattoirs and cutting plants and distribution. Distribution can follow 2 paths, the traditional channel and the modern or large-scale distribution channel. Rabbit feed, which represents the main input for producers, is a minority product, especially when compared to feeds formulated for other livestock species, as its manufacture calls for specialist companies. Rabbit production is linked to the rural environment and constitutes a significant economic option, not only for farms but also for the industry around it, such as feed producers and distributors, technicians, slaughterhouses or leather processors, among others. Rabbit farms are generally independent and not usually integrated, as found in other types of livestock. Slaughterhouses currently represent one of the main axes of the rabbit meat production chain and are either focused on traditional or large-scale distribution. The main strategic changes are apparent in slaughterhouses focused on large-scale distribution by seeking cooperative ways of working, using slaughterhouse groupings and vertical integration processes. This way, they manage to adjust margins by working with economies of scale and, ultimately, lower prices. Slaughterhouses whose strategies are based on traditional distribution may achieve higher margins than those focusing their efforts on large-scale distribution, but their growth is limited. In traditional retail premises, the majority of sales consist of whole carcasses in bulk, which are prepared and quartered as per consumer tastes. Large-scale retail distribution outlets sell both cut produce from the meat counters located in their own premises and pre-packaged products, more suited to self-service formulae. Brand presence is minimal, as is that of processed or semiprocessed products. This current situation requires support from the entire sector in order to provide rabbit<br />meat with new features better adapted to consumers’ needs, above and beyond price and with greater added value.</p>
29
Mennella, Julie A., and Alison K. Ventura. "Understanding the basic biology underlying the flavor world of children." Current Zoology 56, no. 6 (December 1, 2010): 834–41. http://dx.doi.org/10.1093/czoolo/56.6.834.
Анотація:
Abstract Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes) and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter). Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods high in sweetness, saltiness, and fatness. While we cannot easily change children's basic ingrained biology of liking sweets and avoiding bitterness, we can modulate their flavor preferences by providing early exposure, starting in utero, to a wide variety of flavors within healthy foods, such as fruits, vegetables, and whole grains. Because the flavors of foods mothers eat during pregnancy and lactation also flavor amniotic fluid and breast milk and become preferred by infants, pregnant and lactating women should widen their food choices to include as many flavorful and healthy foods as possible. These experiences, combined with repeated exposure to nutritious foods and flavor variety during the weaning period and beyond, should maximize the chances that children will select and enjoy a healthier diet.
30
Heatherington, Tracey. "Tasting Cultural Ecology." Gastronomica 14, no. 2 (2014): 16–26. http://dx.doi.org/10.1525/gfc.2014.14.2.16.
Анотація:
This essay samples situated perspectives on food, history, and landscape in the Mediterranean. Reflecting on moments of ethnographic research made resonant by particular tastes, it considers how sustainable foodscapes on the island of Sardinia, Italy, are rooted in both family relations and property systems. It focuses on household and community production in the Ogliastra, a rural area on the eastern coast of Sardinia. This enables a critical examination of models of ethical consumption, from the perspective of rural producers. Tastes like the delectable roast meat, goat ricotta, and bitter honey that come from the Ogliastra challenge us to think about such places, not as abstract ecological systems, but as living, adapting communities. Such unique flavors are protected today, not by faddish consumers or ethical gastronomes, but by the residents who value the legacy of the Commons and their own deeply social connections to its generative potential.
31
Feeney, E., S. O'Brien, A. Scannell, A. Markey, and E. R. Gibney. "Genetic variation in taste perception: does it have a role in healthy eating?" Proceedings of the Nutrition Society 70, no. 1 (November 22, 2010): 135–43. http://dx.doi.org/10.1017/s0029665110003976.
Анотація:
Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's ‘nutritional gatekeeper’. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green tea and soya. Variations in this gene contribute to three thiourea taster groups of people: supertasters, medium tasters and nontasters. Differences in taster status have been linked to body weight, alcoholism, preferences for sugar and fat levels in food and fruit and vegetable preferences. However, genetic predispositions to food preferences may be outweighed by environmental influences, and few studies have examined both. The Tastebuddies study aimed at taking a holistic approach, examining both genetic and environmental factors in children and adults. Taster status, age and gender were the most significant influences in food preferences, whereas genotype was less important. Taster perception was associated with BMI in women; nontasters had a higher mean BMI than medium tasters or supertasters. Nutrient intakes were influenced by both phenotype and genotype for the whole group, and in women, the AVI variation of the TAS2R38 gene was associated with a nutrient intake pattern indicative of healthy eating.
32
Silva, Reinaldo. "The Tastes from Portugal: Food as Remembrance in Portuguese American Literature." Ethnic Studies Review 31, no. 2 (January 1, 2008): 126–52. http://dx.doi.org/10.1525/esr.2008.31.2.126.
Анотація:
Contemporary Portuguese American literature written by Thomas Braga (1943-), Frank Gaspar (1946-), and Katherine Vaz (1955-) share a profusion of topics - with ethnic food being, perhaps, the most representative one. What these writers have in common is that their roots can be traced to Portugal's Atlantic islands - the Azores - and not to continental Portugal. They are native Americans and write in English, though their characters and themes are Portuguese American. Some of them lived close to the former New England whaling and fishing centers of New Bedford and Nantucket, which Herman Melville has immortalized in Moby-Dick and in his short story, “The 'Gees,” in The Piazza Tales. These seaports were renowned worldwide and eventually attracted Azorean harpooners. The Azorean background of Thomas Braga and Frank Gaspar helps us to understand why fish and seafood feature so extensively in their writings instead of dishes containing meat as is the case in the fiction of Katherine Vaz.
33
Jelita, Rida, Irawati Irawati, Sonika Sonika, Wawan Saputra, Jordy Steffanus, and Anton Anton. "Training For Maitreya Buddhism In Maitreya Buddhists at The Maitreya Holy Earth Pusdicate, Pekanbaru." Devotion Journal of Community Service 4, no. 1 (January 12, 2022): 110–18. http://dx.doi.org/10.36418/dev.v4i1.355.
Анотація:
A vegetarian consumption pattern or reducing consumption of animal meat will become a lifestyle for many people around the world during and after successfully passing the Global Covid19 Pandemic. During the Covid-19 Pandemic, although there has been no research on vegetarian food consumption patterns for the prevention of Covid-19, the impact on body stamina and the immune system has proven to be very significant. The purpose of this community service activity is to improve the skills of Maitreya Buddhists at the Pekanbaru Holy Earth Education and Training Center in making vegetarian meat. Activities are carried out using the training method, which includes discussion, education, practice, and mentoring. This type of artificial vegetarian meat produced is made from gluten. The resulting vegetarian-made meat products have aroma, texture, and tastes very true to the original, and free of cholesterol and germs that are usually carried in animal flesh. This community service activity is very beneficial for the target audience because it can open up vegetarian culinary business opportunities, including during the Covid-19 pandemic
34
Chalidin, Muhammad, Zulkarnain Lubis, and Mitra Musika Lubis. "Analisis Permintaan dan Elastisitas Daging Sapi pada Tingkat Rumah Tangga." Jurnal Ilmiah Pertanian ( JIPERTA) 1, no. 1 (April 14, 2019): 56–68. http://dx.doi.org/10.31289/jiperta.v1i1.68.
Анотація:
This study aims to determine the level of beef demand, the factors that affect beef demand and measure and identify the role of the elasticity of factors that affect beef demand. Sampling is done by simple random sampling. The data analysis method used is qualitative (descriptive) and quantitative analysis. The results showed that the demand for beef at the household level in Sei Sikambing B village, the average beef consumption was 2.2 kg / month. Simultaneously the test results show that the variable beef prices, fish prices, chicken meat prices, egg prices, the level of household income, the number of family members, and taste have a real impact on the amount of beef demand at a 95% confidence level. On the price of partial fish, the price of chicken cuts, the level of household income and tastes significantly influence the demand for beef at a 95% confidence level, while the variable beef prices, egg prices, and the number of family members do not significantly influence the demand for beef meat at the level 95% confidence. From the estimation that the determination value (R2) of 67.8% variation of the seven variables can explain the amount of beef demand, while the remaining 32.2% is influenced by other variables. Beef demand is not elastic to changes in beef prices.Keywords: Demand, Elasticity, Price, Beef, Income
35
Nute, G. R., J. D. Wood, M. Enser, K. G. Hallett, L. A. Sinclair, and R. G. Wilkinson. "Eating quality of lamb: differences between extreme breed x production system groups." Proceedings of the British Society of Animal Science 1999 (1999): 116. http://dx.doi.org/10.1017/s1752756200002714.
Анотація:
There is anecdotal evidence that certain sheep breeds, reared in a particular way, produce unusual or characteristic tastes in cooked meat. Such effects could be linked to differences in meat fatty acid composition associated with the consumption of different diets. This study investigated eating quality and fat composition in 4 distinctively different breed x feeding system groups.Four groups of 20 ram lambs were obtained as follows: Pure Soays (SO) finished off grass in April from commercial breeders; Pure Welsh Mountain (WM) finished off upland grass in October from ADAS Pwllpeiran; Suffolk x Mules from Harper Adams College finished off concentrates (grains) (SC) in April; and Suffolk x mules from the same source finished off grass (SG) in May. The animals were transported to Langford where they were slaughtered in Bristol University's abattoir.
36
Bruegel, Martin, Jean-Michel Chevet, and Sébastien Lecocq. "Animal Protein and Rational Choice: Diet in the Eighteenth Century." Journal of Interdisciplinary History 44, no. 4 (February 2014): 427–52. http://dx.doi.org/10.1162/jinh_a_00609.
Анотація:
Analysis of the account books of the convent school of Saint-Cyr between 1688 and 1788 reveals the causes of the institution's changing patterns of meat consumption. Although a rational-choice model can explain short-term variations in the school's diet, economic variables alone are not sufficient to explain its long-term variations, as evolving tastes began to infiltrate Saint-Cyr's traditional, aristocratic diet. The unintended side effect of this development was to improve nutrition, which the school managed to do without running afoul of claims to elite status.
37
Mouritsen, Ole G., and Klavs Styrbæk. "Design and ‘umamification’ of vegetable dishes for sustainable eating." International Journal of Food Design 5, no. 1-2 (December 1, 2020): 9–42. http://dx.doi.org/10.1386/ijfd_00008_1.
Анотація:
Food production is a main cause of the accelerating anthropogenic changes in the Earth’s ecosystems. There is an urgent need for global changes in the food production systems throughout the food chain as well as a call for a significant reduction in food waste. Sustainable and healthy eating has hence become a key issue on the global scene. The provision for a sustainable green transition involves eating more plant-based foods. The question then arises if such foods, e.g. vegetables, are sufficiently palatable for the carnivorous human whose evolution has been driven by meat-eating and a craving for umami taste for more than two million years. Is green food sufficiently delicious for us to eat more of it? This article describes an approach to sustainable eating of vegetables based on a combination of gastrophysical insights with culinary innovation and gastronomic design. Plant-based raw ingredients often lack the basic tastes umami and sweet and also need special attention regarding mouthfeel. As a result, a ‘taste rack’ of condiments, a kind of generalized spice rack or tasting inventory, which allows most vegetables to be turned into delicious dishes by ‘umamification’ and used effectively in a flexitarian setting, is developed. The power of the approach is illustrated by a number of case studies.
38
Kopytets, N., and V. Voloshyn. "Features of the functioning of the poultrymeat market." Ekonomìka ta upravlìnnâ APK, no. 1(162) (April 22, 2021): 76–84. http://dx.doi.org/10.33245/2310-9262-2021-162-1-76-84.
Анотація:
The state of the poultry market and highlights the peculiarities of its functioning has been researchedin the article.The poultry market as competitive and efficient with other meat marketshas been identified.And the poultry industry has maintained a positive production trend in recent years. In Ukraine, the poultry population is growing from year to year. In nineteen years, the number of poultry in agricultural enterprises has increased more than five times. A feature of the poultry market is the concentration of poultry and meat production in agricultural enterprises. More than 85percent of the poultry meat production in the slaughter mass was provided by agricultural enterprises. Most poultry meat was produced in Vinnytsia, Kyiv, Cherkasy, Dnipropetrovsk and Lviv regions. It is substantiated that the increase in poultry meat production is primarily due to the growth of demand from the population in conditions of low purchasing power. Poultry meat remains the most affordable for most meat consumers. In addition, due to a significant reduction in the supply of other types of meat, and consequently rising prices for them, poultry has become a substitute for most meat consumers. At the same time, many consumers have changed their tastes and preferences for a particular type of meat in favor of dietary poultry meat. The balances of supply and demand of poultry meat were analyzed. It has been proven that domestic poultry production fully meets domestic demand and has reserves to increase exports. It is noted that the further development of the domestic poultry market will depend, first of all, on solving the crisis problems in the world. In addition, indicators of production efficiency and product competitiveness will have a significant impact. Keywords: market, poultry meat, production, supply, demand, consumption, price.
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Sethumadhavan, Taliyil P. "3. Institutional Support Required To Integrate Small Farmers For Livestock Commodity Value Chain-A Case Study." International Journal of Tropical Veterinary and Biomedical Research 1, no. 1 (May 1, 2016): 21–26. http://dx.doi.org/10.21157/ijtvbr.v1i1.5077.
Анотація:
Recent reports reveal that in the globalised era farming will move towards meat and milk production from traditional rice and grain agriculture in line with the changing consumer tastes. The joint report by Food and Agriculture Organization in Rome and the Paris based organisation for Economic Cooperation and Development (OECD) of 34 leading world economies contained price and production forecasts to 2023 revealed that world meat production will have gone up by 58 million tones with developing countries making up 80 percent of increase. Report highlights that livestock production is projected to grow at higher rates than crop production. Moreover animal protein sources are easiest way through which protein malnutrition can be corrected easily. Since the commodity value of livestock products are high when compared to agriculture commodities in the coming years livestock products will the focus area for augmenting GDP in Agriculture sector. So institutional support are required for increasing production, productivity, food security, food safety, knowledge dissemination and services to achieve these objectives.
40
SHREE, SHILPA, and SRIDHAR S. "CHANGING GROWTH TREND AND COMPETITIVENESS IN THE TRADE OF LIVESTOCK PRODUCTS IN INDIA." Journal of Global Economy 12, no. 4 (December 25, 2016): 259–68. http://dx.doi.org/10.1956/jge.v12i4.393.
Анотація:
Global trade in livestock products is expanding rapidly and significantly due to increase in consumer demands linked to growing educational and awareness of consumer, internationalisation of tastes and habits, developments in science and technology and improvements in communication and transportation. In this study, growth trend in the trade of livestock products in India during the last two decades was measured by fitting an exponential time trend of the form and measurement of Export Competitiveness of Indian Livestock Sector by using Nominal Protection Coefficient (NPC). From the results, the export of certain livestock products has grown in double digits, which indicates that focus on these products can help in earning more foreign exchange and strengthen the position of India in global livestock trade market. The import of dairy products, eggs, swine meat, poultry meat, natural honey, sheep and goat meat, hides/skin and processed meat has increased its rate from sub-period I to II due to rise in income and changes in dietary preferences have stimulated consumption of livestock products. The NPC value for dairy products was hovered around 1.5 to 2.5. The NPC of swine meat was 0.30 in 1993, which rose to 0.88 in 2011. The NPCs for poultry meat indicate that India has protected poultry sub-sector heavily or the international prices have been depressed due to price distortion in the world market. The NPC values for bovine meat indicate a high export potential, but these have witnessed an increasing trend, indicating erosion of its competitiveness. However, it still hovers around 0.50 and India has much leverage to expand its bovine meat export.
41
Murti, Ariani Trisna, and Sri Andika Putri. "FAKTOR – FAKTOR YANG MEMPENGARUHI PERMINTAAN DAGING BROILER DI KOTA MALANG." BUANA SAINS 18, no. 1 (July 3, 2018): 47. http://dx.doi.org/10.33366/bs.v18i1.937.
Анотація:
The research was conducted on a number of consumers who bought broiler chicken and not sold again. The number of respondents in each market amounted to 100 respondents incidental sampling. Research location was chosen with consideration because the big market is in the middle of the city, while for dinoyo market because of its location on subdistrict and reside in the residential area. The data collected are primary and secondary data. The type of this research is quantitative descriptive, that is research which describes or describe characteristic from a state or object of research done through data collecting, data analysis and interpretation result of its analysis. The research method used survey method. Data processing from the results of research conducted using Cobb-Douglas function using SPSS version 16.0. Based on the results of research conducted on broiler consumers in Malang City can be concluded that the factors that affect the level of demand for broiler meat in the city of Malang is the price of the goods themselves (broiler meat prices), price of chicken meat, beef prices, cooking oil prices, incomes per capita, education and consumer tastes.
42
Gervis, Julie, Rebeca Fernández-Carrión, Kenneth Chui, Jiantao Ma, Oscar Coltell, José Sorlí, Rocío Barragán, et al. "Taste Perception Profiles Are Associated With Adherence to Empirically Derived Dietary Patterns Among Older Adults With Metabolic Syndrome." Current Developments in Nutrition 5, Supplement_2 (June 2021): 407. http://dx.doi.org/10.1093/cdn/nzab038_019.
Анотація:
Abstract Objectives Understanding individual-level drivers of food intake is critical when personalizing dietary guidance. One likely driver is taste perception; yet, limited data relate perception of all 5 tastes (sweet, salt, sour, bitter, umami) to dietary patterns (DPs). Our aim was to determine whether a multivariable measure of taste perception, taste perception profiles, was associated with adherence to empirically derived DPs. Methods Participants were 367 community-dwelling adults with metabolic syndrome from PREDIMED-Plus, Valencia (55–75 years; 55% female). Six taste perception profiles were derived from 5 taste perception scores via a data-driven clustering approach: Low All (23%), High Bitter (16%), High Umami (17%), Low Bitter & Umami (20%), High All But Bitter (13%) and High All But Umami (11%). DPs were derived via principal component analysis using food groupings tabulated from food frequency questionnaires. Generalized linear models were used to examine relations between taste perception profiles and DP adherence, adjusting for confounders. Results Three DPs were identified, explaining 25% of total variance: a high fruit, vegetable and whole grain DP (Fruit/Veg), a high fat, sugar and refined grain DP (Fat/Sug) and a high alcohol, salt and processed meat DP (Alch/Salt). Adherence to the DPs differed by profile. Across all profiles, High Bitter and Low All individuals were most likely to follow the Alch/Salt DP (44% and 39% in highest tertial of adherence, respectively; P = 0.03), while those with High All But Bitter and High Umami tended to follow the Fat/Sug DP (42% and 39% in highest tertial, respectively; P = 0.08). Compared to Low All individuals, after adjusting for age, sex, physical activity, diabetes and BMI, those with Low Bitter & Umami adhered less to the Alch/Salt DP (β [95% CI] = −0.3 [−0.6, −0.03]) while those with High Umami adhered more to the Fat/Sug DP (0.4 [0.1, 0.8]). Conclusions Among older adults with metabolic syndrome, taste perception profiles were differentially associated with adherence to empirically derived DPs, suggesting the benefit of using taste perception profiles when customizing risk reduction dietary guidance. Funding Sources ARS/USDA, HNRCA Cassidy Student Research Award, Spanish Ministry of Health (Instituto de Salud Carlos III; SAF2016–80532-R), CIBEROBN (06/03/0035) and Generalitat Valenciana (PROMETEO 17/2017).
43
Teodorovych, Larysa, and Olha Nedzvetska. "MAIN TRENDS OF SUSTAINABLE DEVELOPMENT OF THE RESTAURANT ECONOMY." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 300, no. 6 (December 3, 2021): 266–71. http://dx.doi.org/10.31891/2307-5740-2021-300-6-41.
Анотація:
Economic growth and sustainable development of the state are impossible without an urgent reduction of anthropogenic impact on the environment through changes in the production and consumption of goods and resources. The Covid-19 pandemic not only weakened the economy, exacerbated social problems, but also affected the tastes and attitudes of consumers, causing some reaction from restaurateurs. Certain trends have already been identified that will promote the growth of the restaurant industry in the context of sustainable development based on the optimal use of energy, raw materials, labor, etc. The Covid-19 pandemic not only weakened the state’s economy, exacerbated societal problems, and adjusted the correctives in forming of tastes and attitudes of consumers, but caused some reaction from restaurateurs. Certain trends have already emerged that contribute to the growth of the restaurant industry in the context of sustainable development, which is based on improving the optimal use of energy, raw materials, labor, etc. The purpose of the article is to highlight current and future trends in the restaurant industry, implemented on the basis of analysis of existing problems and consumer demands. Among the trends of sustainable development of the restaurant industry are such as: reduction and transparency of supply chains; greening of technological processes; reduction of garbage and waste; reduction of raw material losses, saving water and energy consumption; Healthy Eating; increasing the position of vegan dishes on the menu; including vegetable substitutes of meat; personalization and personification of services; growing demand for delivery services; automation of production and management processes.
44
Mashhadi, Mostafa, Mostafa Mazaheri Tehrani, and Mojtaba Porsalimi. "EVALUATION OF INFORMATION TECHNOLOGY MANAGEMENT ROLES IN SALES FOOD INDUSTRIES CASE STUDY FOOD COMPANIES KHORASAN RAZAVI." Ciência e Natura 37 (September 14, 2015): 70. http://dx.doi.org/10.5902/2179460x19442.
Анотація:
http://dx.doi.org/10.5902/2179460X19442While many quality products should be only a short time in the market such as, and must give way to the final product tastes, preferences and needs of customers are compatible. Neglect or failure to timely delivery to our customers' requests may be too expensive. These conditions have caused the issue is important information for manufacturing organizations. The purpose of this study was to investigate new methods of information technology, sales of food industry in Iran, with manufacturing units of Khorasan, as a major hub for food production in the country. A questionnaire was developed for this study. Application information technology management by studying four parameters affecting the sale: Official Website, Internet sales of electronic business, Internet advertising and social networking As well as customer relationship management, field tested and evaluated. The results of field research 50 companies in various industries, including: Milk and dairy products, Beverages, Canning and juice, Meat and meat products, Cereal and flour products, Fermentation industry, Additives and spices the target population has been concluded. The results show that if Management of information technology (IT) as a principle and right of sale system used food factories Makes it easy to customer order, reduce the costs of marketing and advertising, and increasing the efficiency of product produced.
45
Xuan, D. T. Dong, I. Szalay, V. V. Su, H. V. Tieu, and N. Dang Vang. "Animal genetic resources and traditional farming in Vietnam." Animal Genetic Resources Information 38 (April 2006): 1–17. http://dx.doi.org/10.1017/s1014233900002017.
Анотація:
SummaryThe main animal feed sources in Vietnam are rice bran, rice straw, sweet potato, sugar cane, garden by-product and natural grasses. The majority of the rural population are considered to be farmers, 75% of them practice animal husbandry of which 95% includes animal production with local breeds or crosses. Local breeds or crosses produce 80% of meat and 75% of eggs. Animal production accounts for 20–25% of the total agricultural production. Pork represents 70% of domestic meat consumption.Low external inputs are associated with the use of natural resources. Such types of natural resources as local breeds of animal are highly respected and used in a sustainable way. Uriu cattle survived the mechanisation in rice production due to the fact that the rice fields of Nghe An are full of rocks. Dong Tao chicken keeping is increasing thanks to the gourmet tastes of exigent Vietnamese consumers. Bau Qui ducks were maintained by Vietnamese of Thai ethnic tradition who killed all animals different from their breeds coming from other parts of the Quy Chau mountains, while the I pig faced the risk of extinction due to the priority given to imported pig breeds for intensive production. The tenacious and strongly built Mong Cai pig is a feature of households in semi-intensive production.
46
Bawajeeh, Areej O., Salwa A. Albar, Huifeng Zhang, Michael A. Zulyniak, Charlotte E. L. Evans, and Janet E. Cade. "Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis." Nutrients 12, no. 7 (July 3, 2020): 1985. http://dx.doi.org/10.3390/nu12071985.
Анотація:
Studies of adults report that perceived taste affects food choices and intake, which in turn may have an impact on health. However, corresponding evidence on adolescents is limited. Our aim was to summarize current evidence of the impact of taste perception on food choice preferences or dietary intakes among adolescents (mean age 10–19.9 years). Systematic searches identified 13 papers, 12 cross-sectional and one cohort study published between 1 January 2000 to 20 February 2020 assessing the impact of taste (using phenotypic and/or genotypic markers) on food choices in adolescents without any disease conditions. Qualitative assessment in the current review indicated that individuals sensitive to bitter tastes often have a lower preference of bitter-tasting food and higher preference for sweet-tasting food. A meta-analysis of three studies on bitter-taste sensitivity revealed no difference in preference for bitter-tasting vegetables between bitter tasters and non-tasters (standardized mean difference (SMD) = 0.04; 95% CI: −0.18, 0.26; p = 0.72). Overall, a limited number of studies were available for review. As a result, we report no clear relationship between taste perception and food choices or intake in adolescents. More studies are needed to evaluate the link between adolescents’ taste perceptions and dietary intake.
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Ags, Dwi Apriliani, Nurfahmi Nurfahmi, Afwa Hayuningtyas, and Sri Untari Puji Rejeki. "Efektivitas Penambahan Lumatan Daging Ikan Kambing-Kambing (Abalistes Stellaries) Terhadap Karakteristik Cita Rasa Mie Basah." Jurnal TILAPIA 2, no. 2 (July 30, 2021): 1–4. http://dx.doi.org/10.30601/tilapia.v2i2.2110.
Анотація:
Abstract: In order to increase the consumption of fish protein in the community, it is necessary to diversify processed products such as wet noodles with the addition of minced fish. Research on the effectiveness of adding minced fish (Abalistes stellaris) to the taste characteristics of wet noodles took place from October to November 2020 at the Ladong SUPM Processing Laboratory and continued with organoleptic tests in the same place. This research method is experimental laboratories. This study aims to get the right fish meat lumatan (0%, 10%, 20%, 30%) in the manufacture of wet noodles so that it can meet the organoleptic standards and consumer tastes. In organoleptic testing using 6 limited panelists. Each panelist received 12 samples to be tested for taste, color, smell and texture. The results of organoleptic testing on the taste of wet noodles Abalistes stellaris ranged from 7.33-8.67 (liked), color ranges from 7.67 to 8.67 (liked), smells from 6.83 to 8.67 (liked), and textures from 7.50 to 8.33 (liked).Keywords: minced fish (Abalistes stellaris), wet noodles, organoleptic test.Abstrak: Dalam rangka meningkatkan konsumsi protein ikan masyarakat, diperlukan penganekaragaman hasil olahan seperti mie basah dengan tambahan lumatan daging ikan. Penelitian Evektifitas penambahan lumatan daging ikan kambing-kambing terhadap karakteristik cita rasa mie basah berlangsung dari bulan oktober sampai dengan November 2020 di Labolatorium Pengolahan SUPM Ladong dan dilanjutkan dengan uji organoleptik di tempat yang sama. Metode penelitian ini adalah experimental laboratories. Penelitian ini bertujuan untuk mendapatkan lumatan daging ikan kambing-kambing yang tepat (0%, 10%, 20%, 30%) dalam pembuatan mie basah sehingga dapat memenuhi standart organoleptik dan selera konsumen. Pada pengujian organoleptik menggunakan 6 orang panelis terbatas. Panelis masing-masing mendapatkan 12 sampel untuk dilakukan uji rasa, warna, bau dan tekstur. Hasil pengujian organoleptik terhadap rasa mie basah ikan kambing-kambing berkisar antara 7,33-8,67 (suka), warna berkisar antara 7,67 – 8,67 (suka), bau berkisar antara 6,83 – 8,67 (suka), dan tekstur berkisar antara 7,50 – 8,33 (suka).Kata kunci : Lumatan daging ikan kambing-kambing, mie basah, uji organoleptik
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Bennett, A. "GM technologies – opportunities and threats of applying GM technology in less developed and developed countries." Proceedings of the British Society of Animal Science 2003 (2003): 212. http://dx.doi.org/10.1017/s1752756200013703.
Анотація:
The Food and Agriculture Organisation (FAO) and the Consultative Group on International Agricultural Research (CGIAR) confidently predict that the demand for meat will increase by 50 percent between 2000 and 2020 and for eggs by 25percent over the same period. They predict that the growth in demand will be greatest for pigs and poultry products. This challenge will be met through increases in production and productivity.Increases in demand will be driven a combination of population increase and economic growth. The greatest increases will be in the rapidly growing economies of Asia – particularly in India and China. While local production meet much of the growing and diversifying needs of consumers it is also inevitable that international trade in animal products will grow. As the wealth of consumers increase so will their tastes diversify together with their interest in sources of food and choice. BSE and outbreaks of foot and mouth have focused consumer interests on food safety issues and have in part contributed to concerns over the production and use of genetically modified organisms.
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Harahap, Kurnia Sada, Apri Mujiyanti, and Lia Novita Sari. "PEMBUATAN KECAP IKAN DARI IKAN BULU AYAM (Coilia dussumieri) DENGAN METODE HIDROLISIS ENZIMATIS MENGGUNAKAN SARI NANAS." JURNAL PERIKANAN TROPIS 7, no. 2 (December 5, 2020): 201. http://dx.doi.org/10.35308/jpt.v7i2.2511.
Анотація:
Fish sauce is a fermented product in the form of a dark brown liquid, it tastes relatively salty or sweet and smells good. The process of making fish sauce requires a long time. The proteolytic enzyme addition before fermentation can shorten the time in making fish sauce. The purpose of this study was to determine the fermentation process fish sauce from chicken feather by using enzymatic hydrolysis with pineapple juice, the effect of adding pineapple juice and fermentation time and to determine the results of the enzymatic organoleptic test and the most preferred by panelists. The method used in this research is an experimental quantitative method. Data analysis was done by using a completely randomized design (CRD). From the results of this study, the fermentation process of chicken feather fish sauce by adding different pineapple extract (25%, 50% and 75%) from the weight of fish meat with fermentation time of 3 days, 6 days, 9 days, 12 days and 15. day. The analysis of the chicken feather fish sauce was done by using sensory (smell, taste, color and thickness). The best research results was obtained by increasing the concentration of pineapple extract by 25% at the fermentation time of 9 days with the criteria of unique, sweet flavor and brownish fish sauce that panelists like from the addition of a concentration of 25% pineapple extract at the fermentation time of 9 days in the fish sauce. This shows that the addition of pineapple juice extract can accelerate the fermentation process besides affecting the preferred hedonic value. Keywords: Bromelain enzyme, Fermentation, Bulu ayam fish, Fishsauce
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Mulheren, Rachel W., Erin Kamarunas, and Christy L. Ludlow. "Sour taste increases swallowing and prolongs hemodynamic responses in the cortical swallowing network." Journal of Neurophysiology 116, no. 5 (November 1, 2016): 2033–42. http://dx.doi.org/10.1152/jn.00130.2016.
Анотація:
Sour stimuli have been shown to upregulate swallowing in patients and in healthy volunteers. However, such changes may be dependent on taste-induced increases in salivary flow. Other mechanisms include genetic taster status (Bartoshuk LM, Duffy VB, Green BG, Hoffman HJ, Ko CW, Lucchina LA, Weiffenbach JM. Physiol Behav 82: 109–114, 2004) and differences between sour and other tastes. We investigated the effects of taste on swallowing frequency and cortical activation in the swallowing network and whether taster status affected responses. Three-milliliter boluses of sour, sour with slow infusion, sweet, water, and water with infusion were compared on swallowing frequency and hemodynamic responses. The sour conditions increased swallowing frequency, whereas sweet and water did not. Changes in cortical oxygenated hemoglobin (hemodynamic responses) measured by functional near-infrared spectroscopy were averaged over 30 trials for each condition per participant in the right and left motor cortex, S1 and supplementary motor area for 30 s following bolus onset. Motion artifact in the hemodynamic response occurred 0–2 s after bolus onset, when the majority of swallows occurred. The peak hemodynamic response 2–7 s after bolus onset did not differ by taste, hemisphere, or cortical location. The mean hemodynamic response 17–22 s after bolus onset was highest in the motor regions of both hemispheres, and greater in the sour and infusion condition than in the water condition. Genetic taster status did not alter changes in swallowing frequency or hemodynamic response. As sour taste significantly increased swallowing and cortical activation equally with and without slow infusion, increases in the cortical swallowing were due to sour taste.