Results 11 to 20 of about 11,073 (245)

Influence of Cooking Methods on Consumers' Juiciness Acceptability and Palatability of Broiler Chicken Meat [PDF]

Journal of Agricultural Extension, 2015
Consumers' juiciness acceptability and overall palatability of 8 - 10 week old broiler chicken meat cooked by boiling and by roasting were evaluated. A 6- person trained and experienced consumer sensory pahel was used in the evaluation.
E F Fabiyi
doaj   +7 more sources

Juiciness improvement of frozen battered shrimp burger using modified tapioca starch, sodium alginate, and iota-carrageenan [PDF]

Songklanakarin Journal of Science and Technology (SJST), 2009
A battered shrimp burger, as a new value-added shrimp product, was developed by increasing the juiciness of a frozen battered shrimp burger using a mixture of hydrocolloids.
Kongkarn Kijroongrojana, Pichayana Juemanee, Worapong Usawakesmanee, Wilatsana Posri   +3 more
doaj   +1 more source

Instrumental Procedures for the Evaluation of Juiciness in Peach and Nectarine Cultivars for Fresh Consumption

Agronomy, 2020
There is growing interest within the peach and nectarine markets in obtaining and selling ready-to-eat fruits. For this, pre-ripening protocols are being applied, which do not always result in sufficiently juicy fruits.
Paola Baltazar, Eva Cristina Correa, Belén Diezma   +2 more
doaj   +2 more sources

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   +2 more sources

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

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

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

, 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

Relationship Between Meat Quality, Carcass Characteristics, and Protein Abundance of HSPβ1, HSPA, and DJ1 in Beef Longissimus thoracis Pre-Rigor or After 14 Days’ Aging

Meat and Muscle Biology, 2021
This study evaluated associations of heat shock proteins (HSP) and an oxidative stress protein, protein deglycase (DJ1), with beef quality and tenderness.
Jerrad F. Legako, Kara Thornton-Kurth, Michael MacNeil, Rachael C Christensen, Randall C Raymond, Reganne K Briggs, Shelby M Quarnberg   +6 more
doaj   +2 more sources

Composição física da carcaça e qualidade da carne de novilhos Charolês e Nelore que receberam diferentes proporções de concentrado na dieta Carcass composition and meat quality of Charolais and Nellore steers fed different concentrate levels

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2009
Avaliaram-se a composição física da carcaça e a qualidade da carne de 22 novilhos contemporâneos, com média de idade de 22 meses, das raças Charolês ou Nelore, terminados em confinamento, e que receberam diferentes proporções de concentrado na dieta.
M.F. Silveira, I.L. Brondani, M.Z. Arboitte, D.C. Alves Filho, J. Restle, L.A.D. Pizzuti, T.R.R. Luz, M. Retore   +7 more
doaj   +1 more source

Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles

Foods, 2023
Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles.
Hussein Al-Moadhen, Jarrod C. Lees, Liselotte Pannier, Peter McGilchrist   +3 more
doaj   +1 more source