Results 11 to 20 of about 17,678 (230)

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

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

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

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

Comparison of organoleptic quality and composition of beef from suckler bulls from different production systems

Animal, 2017
Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic
G.B. Mezgebo, A.P. Moloney, E.G. O’Riordan, M. McGee, R.I. Richardson, F.J. Monahan   +5 more
doaj   +1 more source

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, Chunjiang Zhao, Guijun Yang
doaj   +1 more source

Effect of energy concentration in the diets on sensorial and chemical parameters of Morada Nova, Santa Inez and Santa Inez x Dorper lamb meat Efeito da concentração de energia da dieta nos parâmetros sensoriais e químicos de carne de cordeiros Morada Nova, Santa Inês e Santa Inês x Dorper

Revista Brasileira de Zootecnia, 2010
The objective of this study was to investigate the influence of genotype and the energy concentration in the diet on the sensorial and chemical quality of lamb meat.
Ana Sancha Malveira Batista, Roberto Germano Costa, Déborah dos Santos Garruti, Marta Suely Madruga, Rita de Cássia Ramos do Egypto Queiroga, José Teodorico de Araújo Filho   +5 more
doaj   +1 more source

Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk [PDF]

, 2019
Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk.
Alcalde Aldea, María Jesús, Argüello Hernández, Anastasio, Casquete, Rocío, Guía Córdoba, María de, Martín, Alberto, Panea, Begoña, Ripoll García, Guillermo   +6 more
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Qualidade física e sensorial da carne de cordeiros de três genótipos alimentados com rações formuladas com duas relações volumoso: concentrado Physical and sensorial quality of lamb meat of three different genotypes fed diets formulated with two roughage: concentrate ratios

Revista Brasileira de Zootecnia, 2011
Objetivou-se avaliar os atributos sensoriais (dureza, odor, sabor, suculência e cor) e físicos (força de cisalhamento, perda por cocção e parâmetros de cor L*, a*, b*), além do conteúdo de ferro da carne de cordeiros dos grupos Santa Inês (SI), Dorper ...
Roberto Germano Costa, Neube Michel dos Santos, Wandrick Hauss de Sousa, Rita de Cássia Ramos do Egypto Queiroga, Paulo Sérgio de Azevedo, Felipe Queiroga Cartaxo   +5 more
doaj   +1 more source