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Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef <i>Longissimus Thoracis</i> and <i>Lumborum</i>. [PDF]

Food Sci Anim Resour
Akkaya E, Bingol EB, Hampikyan H, Colak H.   +3 more
europepmc   +1 more source

Exploring Aubrac Cattle as a Benchmark for Sustainable and Nutritious Beef Production. [PDF]

Animals (Basel)
Mădescu BM, Matei M, Davidescu MA, Bolohan Acornicesei I, Lazăr R, Ciobanu MM, Simeanu D, Boișteanu PC.   +7 more
europepmc   +1 more source

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Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings

Journal of Animal Science, 2017
The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with sensory panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quality grades (Prime, upper two-thirds Choice, lower one-third Choice, Select, and Standard) as well as 2 ...
L W, Lucherk, T G, O'Quinn, J F, Legako, R J, Rathmann, J C, Brooks, M F, Miller   +5 more
openaire   +3 more sources

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Meat Science, 2020
This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to
Grzegorz Pogorzelski, Linda J Farmer, Rod Polkinghorne   +2 more
exaly   +2 more sources

The effects of juiciness in an action RPG

Entertainment Computing, 2020
“Juiciness” is a term that has been widely used to describe the positive feedback (both visual/audial) present in digital games. However, few empirical investigations have looked at how juiciness concretely impacts players.
Dominic Kao
exaly   +2 more sources

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Innovative Food Science and Emerging Technologies, 2021
This research aimed to reduce the loss of juiciness and textural properties of prepared beef steak during freezing by applying low voltage electric field (LVEF).
Kai Zhou, Bo Chen, Wen Nie
exaly   +2 more sources

Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors

Food reviews international (Print), 2023
It has long been in the interest of researchers and industries to develop tactics to improve the eating quality of meat and meat products. Juiciness as an important sensory attribute is often evaluated to dictate the potential means for quality ...
Shuting Xu, S. R. Falsafi
semanticscholar   +1 more source

Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes.

Meat Science, 2023
The impact of different cooking methods, degree of doneness, cuts, and marbling scores on beef juiciness and tenderness have been examined. However, relationships between tenderness and juiciness, the two major components of beef texture, for descriptive
H. Martinez, R. Miller, C. Kerth, B. Wasser   +3 more
semanticscholar   +1 more source

Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness

British Poultry Science, 2021
1. The objectives of this study were to use principal component analysis (PCA) to analyse the variability of the three instrumental and 14 descriptive sensory properties of chicken breast meat.
F. Tan, Dong-Ching Li, C. Kaewkot, Hong-Dar Wu, K. Świąder, Hui-Chuan Yu, Chih-Feng Chen, W. Chumngoen   +7 more
semanticscholar   +1 more source

Effect of age and cut on cooking loss, juiciness and flavour of South African beef

Meat Science, 2011
Hettie Carina Schönfeldt, Phillip E Strydom   +1 more
exaly   +2 more sources