Results 31 to 40 of about 10,746 (284)

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

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

Pressed Juice Percentage Can Accurately Sort Beef into Categories of Predicted Juiciness [PDF]

, 2016
There are three main factors that contribute to meat palatability: tenderness, juiciness, and flavor (Bratzler, 1971). These three individual factors all play a role in the overall palatability perceived by a consumer.
Houser, T. A., K. V. McKillip, T. A. Houser, Unruh, J. A., E. A. Boyle, 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.   +13 more
core   +1 more source

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, Ray R. Riley, Ashley N. Arnold, Rhonda K. Miller, Davey B. Griffin, Kerri B. Gehring, Jeffrey W. Savell   +6 more
doaj   +4 more sources

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

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, Emily A Rice, Erin Beyer, Jessie Vipham, John Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Chao, Morgan Zumbaugh, Travis O'Quinn   +9 more
doaj   +2 more sources

Avaliação das proporções dos cortes da carcaça, características da carne e avaliação dos componentes do peso vivo de cordeiros Evaluation of carcass cuttings proportion, meat characteristics and evaluation of live weight components of lambs

Revista Brasileira de Zootecnia, 2005
Objetivou-se, neste trabalho, avaliar a composição física da carcaça, as características da carne e a proporção dos não-componentes da carcaça do peso vivo de cordeiros abatidos aos 28 kg submetidos a diferentes sistemas alimentares.
Rafael Batista Medeiros Frescura, Cleber Cassol Pires, José Henrique Souza da Silva, Liziany Müller, Adriano Cardoso, Carlos Júnior Kippert, Diego Peres Neto, Cláudia Dutra da Silveira, Leandro Alebrante, Leonardo Thomas   +9 more
doaj   +1 more source

Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil

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, Marielle Maria de Oliveira Paula, João de Deus Souza Carneiro, Paulo Rogério Fontes, Robledo de Almeida Torres Filho, Eduardo Mendes Ramos, Alcinéia de Lemos Souza Ramos   +6 more
doaj   +1 more source

Qualidade da carne de novilhos terminados em confinamento e abatidos aos 16 ou 26 meses de idade Meat quality of non-castrate or castrated males feedlot finished and slaughtered at 16 or 26 months of age

Revista Brasileira de Zootecnia, 2010
Avaliaram-se as características sensoriais da carne de novilhos não-castrados ou castrados terminados em confinamento e abatidos aos 16 (superjovens) ou 26 (jovens) meses de idade.
Fernando Kuss, Jorge López, João Restle, Júlio Otávio Jardim Barcellos, José Luiz Moletta, Meiby Carneiro de Paula-Leite   +5 more
doaj   +1 more source

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

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, Jerrad F. Legako, Kelly R Vierck   +2 more
doaj   +2 more sources

Sensory and instrumental analysis of the juiciness of strawberries

, 2010
Juiciness is an important quality characteristic of strawberries. However, at present there is no easy instrumental method to analyze the juiciness, that is independent of the operator.
JOHAN CLAES, Vandenberghe, Els, ELS VANDENBERGHE, Claes, Johan   +3 more
core   +1 more source