Results 21 to 30 of about 11,073 (245)

Consumer Juiciness Acceptability Supports the Beef Marbling Insurance Theory [PDF]

, 2018
Objective:The objective of this study was to determine whether increased marbling reduces the negative impact that increased degree of doneness has on consumer palatability scores.
Houser, T. A., T. A. Houser, L. N. Drey, E. A. Boyle, Prill, L. L., T. G. O'Quinn, J. M. Gonzalez, L. L. Prill, J. L. Vipham, Vierck, K. R., Gonzalez, J. M., Boyle, E. A., Drey, L. N., Vipham, J. L., O\u27Quinn, T. G., K. R. Vierck   +15 more
core   +1 more source

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

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

Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.

PLoS ONE, 2023
An unresolved challenge for plant-based meat analogs (PBMAs) is their lack of juiciness. Saturated fats significantly contribute to the juiciness of PBMAs, but there are concerns about the undesirable health effects related to saturated fats; thus ...
Kiyota Sakai, Masamichí Okada, Shotaro Yamaguchi   +2 more
doaj   +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

Varietal differences in sweetness value and flesh juiciness among persimmon cultivars

Advances in Horticultural Science, 2020
To promote persimmon breeding project, we analyzed the sugar composition (a ratio of sucrose to hexose sugars, SH ratio) and flesh juiciness of 43 persimmon cultivars (Diospyros kaki Thunb.) consisting of 24 pollination-constant non-astringent (PCNA ...
Mikio Shiraishi, Hideaki Asakuma
doaj   +1 more source

Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades

Meat and Muscle Biology, 2021
Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated in ...
Brittany Olson, Cassandra Jones, Emily Rice, Erin Beyer, Jessie Vipham, Keayla Harr, Michael Chao, Morgan Zumbaugh, Travis O'Quinn   +8 more
doaj   +2 more sources

Juicy Game Design: Exploring the Impact of Juiciness on the Player Experience

, 2020
Visual embellishments (VEs) are design elements that support information alreadyconveyed by other means. In games, a similar concept is known as juiciness, andrefers to the provision of superfluous feedback in situations where a single playeraction ...
Kieran Hicks (17159830)
core   +1 more source

ANALYSIS OF JUICINESS OF COMMERCIAL FRANKFURTERS

, 1984
Juiciness of commercial frankfurters was evaluated utilizing both instrumental measurements and sensory panel. Sensory juiciness was highly correlated with the amount of fluid expressed during compression to 70% deformation (2-3 kg force) for 17 s by the
LEE, C. M., PATEL, K. M.
core   +1 more source

How do Alternative Pressures Affect the Accuracy of the Pressed Juice Percentage (PJP) at Predicting Consumer Juiciness Rating? [PDF]

, 2016
Texture is the most important sensory trait when evaluating meat products (Gomes et al., 2014). In beef products, tenderness and juiciness interact to form overall texture and mouthfeel. As a result, beef juiciness is one of the most important factors in
Houser, T. A., K. V. McKillip, T. A. Houser, Unruh, J. A., Kline, M. M., E. A. Boyle, M. M. Kline, 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.   +15 more
core   +1 more source