Results 21 to 30 of about 751,685 (223)

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

How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating?

Kansas Agricultural Experiment Station Research Reports, 2016
Texture is the most important sensory trait when evaluating meat products (Gomes et al., 2014). In beef products, tenderness and juiciness interact to form overall texture and mouthfeel. As a result, beef juiciness is one of the most important factors in creating a satisfactory beef eating experience.
M. M. Kline, A. K. Wilfong, K. V. McKillip, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O'Quinn   +7 more
openaire   +2 more sources

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

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

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

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Journal of Food Quality, 2018
This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study.
Namrye Lee, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, Youngseung Lee   +4 more
doaj   +1 more source

Repeatability and Accuracy of the Pressed Juice Percentage Method at Sorting Steaks into Juiciness Categories

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, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle, Travis G. O’Quinn   +6 more
doaj   +1 more source

Impact of frozen temperature and thawing methods on the Brazilian sensory profile of Nellore beef

Scientia Agricola, 2020
: We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage.
Carolina Lugnani Gomes, Thaís Jordânia Silva, Sérgio Bertelli Pflanzer, Helena Maria Andre Bolini   +3 more
doaj   +1 more source

Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Foods, 2020
Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses.
Andrea Garmyn, Nicholas Hardcastle, Rod Polkinghorne, Loni Lucherk, Mark Miller   +4 more
doaj   +1 more source

Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)

Foods, 2021
The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid
Alberto González-Mohino, Sonia Ventanas, Mario Estévez, Lary Souza Olegario   +3 more
doaj   +1 more source