Results 31 to 40 of about 4,264 (243)

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

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

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

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

Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness

, 2016
There are three main factors that contribute to meat palatability: tenderness, juiciness, and flavor (Bratzler, 1971). These three individual factors all play a role in the overall palatability perceived by a consumer.
Houser, T. A., K. V. McKillip, T. A. Houser, Unruh, J. A., E. A. Boyle, T. G. O'Quinn, J. M. Gonzalez, McKillip, K. V., J. A. Unruh, Gonzalez, J. M., Boyle, E. A., Wilfong, A. K., A. K. Wilfong, O\u27Quinn, T. G.   +13 more
core   +1 more source

Consumers’ sensory analysis of beef hamburger and tartare [PDF]

, 2018
In the last years, consumers preferences are more likely to purchase processed-meat products instead of single meat cuts. To adapt to the new demand, beef industry needs to study consumers’ sensory perception of the newly developed products to ensure ...
Manuelian, Carmen, Niero, Giovanni, Manuelian, Carmen L, De Marchi, M, Pellattiero, Erika, Massimo De Marchi, Carmen L. Manuelian, De Marchi, Massimo, Erika Pellattiero, Giovanni Niero   +9 more
core   +1 more source

A Chirality‐Converted Bacteriolytic Dodecapeptide Regulates Vibrio‐Induced Polymicrobial Infection and Ameliorates Invasion‐Associated Gut Microbiota Disequilibrium

Advanced Science, EarlyView.
Multidrug‐resistant Vibrio infections are rising rapidly and threaten coastal populations worldwide. This study introduces D‐zp37, a chirality‐engineered antimicrobial peptide with exceptional potency against resistant Vibrio species. D‐zp37 kills planktonic cells, blocks mixed‐species biofilms, disrupts essential bacterial stress responses, and shows ...
Ping Zeng, Qipeng Cheng, Xiaoxu Zhang, Honglan Wang, Jinghan Zhang, Xinyi Ding, Pengfei Zhang, Lanhua Yi, Kwok‐Yin Wong, Kin‐Fai Chan, Sheng Chen, Sharon Shui Yee Leung   +11 more
wiley   +1 more source

Understanding the perception of consumers through different affective scales and their interactions: A case study with strawberries

Acta Scientiarum: Technology
Affective scales play a crucial role in determining product quality by accurately measuring consumers’ sensory and attitudinal responses. This study aimed to assess consumer behavior towards strawberries using various affective scales and measures.
Michele Nayara Ribeiro, Ana Carla Marques Pinheiro, Mariana Resende, Renato Ribeiro de Lima, Marcelo Ângelo Cirillo   +4 more
doaj   +1 more source

Thermoelectric PANI/TeNWs Fiber Based Microsensor for Passive Temperature and Active Chemical Sensing

Advanced Science, EarlyView.
Continuous wet‐spinning of PANI with TeNWs yields a multifunctional microfiber. Oriented TeNWs impose chain alignment and enhance π‐electron delocalization, boosting the Seebeck coefficient to 59.9 µV K−1 for passive temperature sensing (1 K detection limit), while achieving high pH sensitivity (59.25 mV pH−1) and rapid NH3 response (0.96 s).
Dongmei Xie, Mengran Chen, Xuefei Zhang, Yan Xu, Weiye Geng, Zhe Tang, Si‐ze Lou, Shun Wan, Zhenguo Liu, Heng Liu, Peng‐an Zong   +10 more
wiley   +1 more source