Results 1 to 10 of about 14,563 (298)

Development of a Non-Destructive Method for Detection of the Juiciness of Pear via VIS/NIR Spectroscopy Combined with Chemometric Methods

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
exaly   +4 more sources

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

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

Prediction of Tenderness, Juiciness, and Flavor Profile of 2 Beef Muscles with Different Aging Times Using Rapid Evaporative Ionization Mass Spectrometry (REIMS)

Meat and Muscle Biology, 2023
Rapid evaporative ionization mass spectrometry (REIMS) is a novel technique that provides rapid chemical information on biological tissues and has the potential to predict beef quality attributes in real time.
Chandler J Sarchet, Chaoyu Zhai, Dale R Woerner, Jessica Prenni, Mahesh N. Nair, Michael J. Hernandez-Sintharakao   +5 more
doaj   +2 more sources

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

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

Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review [PDF]

Animal Bioscience, 2023
Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective ...
Yafeng Huang, Lumeng Liu, Mengyu Zhao, Xiaoan Zhang, Jiahong Chen, Zijun Zhang, Xiao Cheng, Chunhuan Ren   +7 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

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture

Animal, 2008
The current study compared sensory characteristics and their relationships with physical meat characteristics of beef from Nguni and Bonsmara steers. Nguni beef was more (P < 0.05) tender than Bonsmara beef after ageing for 2 and 21 days, and had higher (
V. Muchenje, K. Dzama, M. Chimonyo, P.E. Strydom, A. Hugo, J.G. Raats   +5 more
doaj   +1 more source