Results 11 to 20 of about 751,685 (223)
Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory [PDF]
Kansas Agricultural Experiment Station Research Reports, 2018 Objective:The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.
L. N. Drey +7 more
openaire +3 more sources
Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef
Meat and Muscle Biology, 2022 The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat ground
Erin Beyer +7 more
doaj +2 more sources
Meat and Muscle Biology, 2022 A consumer study was conducted to determine whether consumers scored beef palatability traits differently on paper versus digital ballots. Beef subprimals representing 4 treatments with inherent variation in eating quality were collected: USDA Select eye
Andrea J. Garmyn +3 more
doaj +2 more sources
Consumer Assessment of Lamb Loin and Leg from Australia, New Zealand, and United States
Meat and Muscle Biology, 2018 Lamb was sourced from 3 countries [Australia (AUS), New Zealand (NZ), and United States (US)] representing 2 muscle types (semimembranosus and longissimus lumborum) to evaluate the palatability of lamb loin and leg chops according to US consumers ( = 360)
M. R.Phelps +7 more
doaj +1 more source
Brazilian Journal of Food Technology, 2022 This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the ...
Bruna Fernandes Andrade +6 more
doaj +1 more source
Foods, 2020 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,
Fan Wang, Chunjiang Zhao, Guijun Yang
doaj +1 more source
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
Czech Journal of Food Sciences, 2009 40 L. dorsi 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.
I. Revilla +5 more
doaj +1 more source
Beef Quality Preferences: Factors Driving Consumer Satisfaction
Foods, 2020 The current study was designed to broaden the understanding of the attributes impacting the sensory properties of beef when consumed. Using a survey of consumers from three different geographical regions in the United States (US), we determined the ...
Chad Felderhoff +6 more
doaj +1 more source
Meat and Muscle Biology, 2018 Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 d postmortem as determined by U.S. and Honduran consumers (n = 240/country). U.
A. R. Gomez +6 more
doaj +2 more sources