Results 1 to 10 of about 4,264 (243)

Influence of Cooking Methods on Consumers' Juiciness Acceptability and Palatability of Broiler Chicken Meat

Journal of Agricultural Extension, 2015
Consumers' juiciness acceptability and overall palatability of 8 - 10 week old broiler chicken meat cooked by boiling and by roasting were evaluated. A 6- person trained and experienced consumer sensory pahel was used in the evaluation.
E F Fabiyi
doaj   +9 more sources

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience. [PDF]

Translational animal science, 2018
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.
O’Quinn, Travis G, Legako, J F, Brooks, J C, Miller, Mark F   +3 more
core   +4 more sources

Detection and comparison of the sensory quality of wild and farmed brown trout (Salmo trutta) by consumers

Acta Agriculturae Slovenica, 2011
To compare the sensorial quality of wild and farmed brown trout 34 consumer were asked to decide which of the two samples presented to them in double blind test was preferred regarding appearance, aroma, juiciness, mouth feeling and general impression if
Jurij POHAR
doaj   +3 more sources

Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity? [PDF]

Foods
The literature on pork quality perception is fragmented, particularly regarding the role of sensory and intrinsic attributes and consumer familiarity.
Ángel Millán, Marta Retamosa
doaj   +2 more sources

Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method [PDF]

Foods
Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef ...
Jarrod Lees, Nicholas Hardcastle, Justin Johnston, Rohen Wong, Holly Cuthbertson, Garth Tarr, Andrea Garmyn, Markus Miller, Rod Polkinghorne, Peter McGilchrist   +9 more
doaj   +2 more sources

Consumer assessment, in Ireland and the United Kingdom, of the impact of the method of suspension of carcasses from dairy-origin bulls and steers, on the sensory characteristics of the longissimus muscle

Irish Journal of Agricultural and Food Research, 2023
The objective was to compare the assessment of beef produced in Ireland from a 19-month bull or a 24-month steer dairy beef production system by consumers in Ireland (Cork) and the United Kingdom (Belfast and Reading). Carcass sides were suspended by the
A.P. Moloney, F.S. Chong, T.D.J. Hagan, A.W. Gordon, L. Methven, M.G. O’Sullivan, L.J. Farmer   +6 more
doaj   +1 more source

Uruguayan consumers' perception of mandarins: insights for selection and marketing of new cultivars

Agrociencia Uruguay, 2021
A better understanding of the key characteristics influencing consumers' perception and purchase decisions of mandarins can contribute to the selection of new cultivars that assertively meet their needs and expectations, as well as to the development of ...
Joanna Lado, Fernando Rivas, Ana Inés Moltini, Florencia Alcaire, Gastón Ares   +4 more
doaj   +1 more source

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

Meat and Muscle Biology, 2021
The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA ...
J. C. Brooks, Jerrad F. Legako, Kelly R Vierck   +2 more
doaj   +2 more sources

Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries

Animal, 2022
The practice of surgical castration of piglets and its alternatives is still under debate. Production of boars may impair meat quality due to boar taint and reduced tenderness compared to meat from surgically castrated male pigs, while immunocastration ...
M. Aluwé, E. Heyrman, E. Kostyra, S. Żakowska-Biemans, J. Almeida, J. Citek, M. Font-i-Furnols, O. Moreira, K. Zadinová, L. Tudoreanu, L. Lin-Schistra, A. Van den Broeke   +11 more
doaj   +1 more source

Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles

Foods, 2023
Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles.
Hussein Al-Moadhen, Jarrod C. Lees, Liselotte Pannier, Peter McGilchrist   +3 more
doaj   +1 more source