Results 31 to 40 of about 17,678 (230)
Meat and Muscle Biology, 2023 Pork branding is a common tool used to differentiate products based on quality to assist consumers in making purchasing decisions. Most pork processers have premium pork programs with different parameters related to color, mar-bling, and other quality ...
Brittany Olson +9 more
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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 +5 more
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Assessment of Postmortem Aging Effects on Texas-style Barbecue Beef Briskets
Meat and Muscle Biology, 2017 Palatability traits (tenderness, juiciness, flavor, and overall liking) of beef briskets ( = 48) were evaluated for 3 different postmortem aging period comparisons: 7 d vs. 21 d (Set 1), 21 d vs. 35 d (Set 2), and 7 d vs. 35 d (Set 3).
McKensie K. Harris +6 more
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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 +6 more
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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 +3 more
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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 +2 more
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Brazilian Journal of Food Technology, 2022 This study aimed to evaluate the effect of extrinsic factors (meat type, price, and nutritional claims) on purchase intention and the perception of intrinsic factors (tenderness, juiciness and flavor) in buffalo loin in a region of Brazil where the ...
Bruna Fernandes Andrade +6 more
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Meat and Muscle Biology, 2021 The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA ...
J. C. Brooks +2 more
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The effect of internal and external roasting temperatures on pork sensory properties, physical measurements and consumer liking : a thesis presented in fulfillment of the requirements for the degree of Master of Technology (Food Technology) at Massey University, Palmerston North, New Zealand [PDF]
, 2001 The objectives of this research were twofold. Initially it was to quantify the effects of external (roasting) temperature and meat internal (end-point) temperature on the sensory and physical characteristics of selected cuts of pork.
Cumarasamy, Ravishankar
core
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
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