Results 21 to 30 of about 4,264 (243)

A Comparison of Consumer Responses Using Paper and Digital Ballots for Eating Quality Assessment of Beef Steaks

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, Jerrad F. Legako, Kyle T Mahagan, Mark Miller   +3 more
doaj   +2 more sources

Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil

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, Marielle Maria de Oliveira Paula, João de Deus Souza Carneiro, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos   +6 more
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, M. A. Lurueña-Martínez, M. A. Blanco-Lopez, A. M. Vivar-Quintana, C. Palacios, P. Severiano-Pérez   +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, Conrad Lyford, Jaime Malaga, Rod Polkinghorne, Chance Brooks, Andrea Garmyn, Mark Miller   +6 more
doaj   +1 more source

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

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, Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis G. O'Quinn   +6 more
doaj   +2 more sources

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

Foods, 2019
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 ...
Angela Lees, Małgorzata Konarska, Garth Tarr, Rod Polkinghorne, Peter McGilchrist   +4 more
doaj   +1 more source

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

Meat and Muscle Biology, 2023
Pork branding is a common tool used to differentiate products based on quality to assist consumers in making purchasing decisions. Most pork processers have premium pork programs with different parameters related to color, mar-bling, and other quality ...
Brittany Olson, Emily A Rice, Erin Beyer, Jessie Vipham, John Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Chao, Morgan Zumbaugh, Travis O'Quinn   +9 more
doaj   +2 more sources

Factors behind consumers' choices for healthy fruits: a review of pomegranate and its food derivatives [PDF]

, 2021
Due to the rising interest in healthy products, superfoods such as pomegranate have begun to spread widely on the international market in recent years.
Alice Stiletto, Samuele Trestini, Stiletto A., Trestini S.   +3 more
core   +1 more source

Marbling Texture’s Effects on Beef Palatability1

Meat and Muscle Biology, 2018
The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades.
Kelly R.Vierck, John M.Gonzalez, Terry A.Houser, Elizabeth A. E.Boyle, Travis G.O’Quinn   +4 more
doaj   +1 more source

Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

Meat and Muscle Biology, 2021
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages.
Anthony J. Tarpoff, Daniel U. Thomson, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Sydney B. Bigger, Travis O'Quinn   +10 more
doaj   +2 more sources