Results 11 to 20 of about 4,264 (243)
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 +2 more sources
How Do Consumers Perceive Sensory Attributes of Apple?
Foods, 2021 Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars (‘Topaz’, ‘Florina’, ‘Goldstar’ and ‘Golden Orange’) and standard commercial cultivar ‘Golden Delicious’ were investigated.
Pakeza Drkenda +4 more
doaj +2 more sources
Meat and Muscle Biology, 2017 The objective of this study was to evaluate the repeatability of the Pressed Juice Percentage (PJP) as well as to determine the accuracy of previously determined PJP thresholds at sorting beef strip loin steaks into categories based on the probability of
Kassandra V. McKillip +6 more
doaj +2 more sources
Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef [PDF]
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 +3 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 +2 more sources
Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory
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 +4 more sources
Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers
Foods, 2023 Anecdotal suggestions that US consumers perceive Australian sheepmeat as more “gamey” or “stale” compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed ...
Maddison T. Corlett +5 more
doaj +2 more sources
Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers [PDF]
Foods, 2020 Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality.
Rachel A. O’Reilly +7 more
doaj +3 more sources
Tenderness, Juiciness, and Flavor Contribute to the Overall Consumer Beef Eating Experience
Kansas Agricultural Experiment Station Research Reports, 2017 Overall beef palatability can be attributed to three primary traits, tenderness, juiciness, and flavor, as well as the interaction among these traits (Smith and Carpenter, 1974). Multiple authors have worked to identify which of these palatability traits
L. N. Drey, T. G. O'Quinn
openaire +4 more sources
Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe [PDF]
, 2020 This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to
Liu, Jingjing +11 more
core +1 more source