Results 1 to 10 of about 17,437 (283)

Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat [PDF]

Poultry Science
Broiler production in Europe is exploring extensification factors such as slower-growing genotypes, dietary fibre supplementation, increased space allowance and environmental enrichment.
Seren Yigitturk, Marlene Schou Grønbeck, Shai Barbut, Line Ahm Mielby, Birthe Steenberg, Sara Wilhelmina Erasmus   +5 more
doaj   +2 more sources

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

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   +2 more sources

Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat Alternatives [PDF]

Foods
This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health,
Nikola Stanišić, Vladimir S. Kurćubić, Slaviša B. Stajić, Ivana D. Tomasevic, Igor Tomasevic   +4 more
doaj   +2 more sources

Evaluating the effect of physicochemical properties and juiciness on consumers' perception of sweetness and sourness and their preferences: A comparison between fruit juices prepared as gel or sponge samples

Applied Food Research
The aim of this research project was to determine the effect of fruit juiciness on consumer taste and preference. Here, two samples, both containing the same quantity of quality fruit juice and agar, but differing in physical properties, particularly ...
Atsushi Ikegaya
doaj   +2 more sources

Influence of Juiciness on <i>In Vivo</i> Aroma Release and Perception of Plant-Based Meat Analogue and Beef Patties. [PDF]

J Agric Food Chem
Brouwer R, Zhang Y, Scholten E, Forde CG, Stieger M.   +4 more
europepmc   +2 more sources

Trends in Fruit Quality Improvement From 15 Years of Selection in the Apple Breeding Program of Washington State University

Frontiers in Plant Science, 2021
Washington State University's apple breeding program (WABP) was initiated in 1994 to select new apple cultivars with improved eating quality, appearance, and storability that are suitable for production in the main growing regions of the state.
Soon Li Teh, Sarah Kostick, Lisa Brutcher, Bonnie Schonberg, Bruce Barritt, Kate Evans   +5 more
doaj   +1 more source

Marinating and Grilling as Methods of Sensory Enhancement of Sous Vide Beef from Holstein-Friesian Bulls

Applied Sciences, 2022
An attempt was made to identify technological solutions that would improve the quality of products from the meat of Holstein-Friesian (HF) bulls, with particular emphasis on standardising the quality of the longissimus lumborum (LL) and semimembranosus ...
Katarzyna Tkacz, Monika Modzelewska-Kapituła   +1 more
doaj   +1 more source

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Foods, 2020
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences.
Rhonda Miller
doaj   +1 more source

Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect

Frontiers in Plant Science, 2021
Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties.
Maja Jukić Špika, Maja Jukić Špika, Gvozden Dumičić, Karolina Brkić Bubola, Barbara Soldo, Smiljana Goreta Ban, Smiljana Goreta Ban, Gabriela Vuletin Selak, Gabriela Vuletin Selak, Ivica Ljubenkov, Marija Mandušić, Katja Žanić   +11 more
doaj   +1 more source

Non-destructive determination of ripening in melon fruit using time-resolved spectroscopy

Advances in Horticultural Science, 2023
The aim of this work was to explore the feasibility of time-resolved reflectance spectroscopy (TRS) in determining the ripening degree and the quality of orange-fleshed melons.
Maristella Vanoli, Giovanna Cortellino, Valentina Picchi, Marina Buccheri, Maurizio Grassi, Fabio Lovati, Laura Marinoni, Pietro Levoni, Alessandro Torricelli, Lorenzo Spinelli   +9 more
doaj   +1 more source