Results 11 to 20 of about 14,563 (298)

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

Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls.

Meat Science, 2021
Label free shotgun proteomics was used to analyse plasma and Longissimus muscle biopsies of Limousin-sired bulls, classified as 5 high-quality and 5 low-quality meat based on sensory texture traits (tenderness, juiciness and chewiness).
Yao Zhu, M. Gagaoua, A. Mullen, D. Viala, D. Rai, A. Kelly, D. Sheehan, R. Hamill   +7 more
semanticscholar   +1 more source

Water spectral pattern as a marker for studying apple sensory texture

Advances in Horticultural Science, 2018
Aquaphotomics is a scientific discipline which investigates the water-light interactions in biological systems by using NIR spectroscopy and multivariate analysis to relate water absorption patterns to bio-functionalities.
Maristella Vanoli, Fabio Lovati, Maurizio Grassi, Marina Buccheri, Angelo Zanella, Tiziana Cattaneo, Anna Rizzolo   +6 more
doaj   +1 more source

Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak

Food Science of Animal Resources, 2020
The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180°C oven until ...
Ji Hyun Yoo, Ji Won Kim, Hae In Yong, Ki Ho Baek, Hyun Jung Lee, Cheorun Jo   +5 more
doaj   +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

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

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

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1

Translational Animal Science, 2018
The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of ...
T. O’Quinn, J. Legako, J. Brooks, Mark F. Miller   +3 more
semanticscholar   +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