Results 21 to 30 of about 10,746 (284)

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

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

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

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

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

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

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

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

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