Results 51 to 60 of about 17,678 (230)

Implications of genotype and amino acid sup-ply on pork quality [PDF]

, 2006
An experiment was conducted to evaluate the effect of different feeding regimes and genotypes on growth performance, carcass characteristics, composition and eating quality of pork under organic framework conditions.
Acosta Aragon, Dr. Yunior, Bütfering, L., Henning, M., Schulze-Langenhorst, C., Stalljohann, G., Sundrum, Prof. Dr. Albert   +5 more
core  

Consumer Assessment of Lamb Loin and Leg from Australia, New Zealand, and United States

Meat and Muscle Biology, 2018
Lamb was sourced from 3 countries [Australia (AUS), New Zealand (NZ), and United States (US)] representing 2 muscle types (semimembranosus and longissimus lumborum) to evaluate the palatability of lamb loin and leg chops according to US consumers ( = 360)
M. R.Phelps, A. J.Garmyn, J. C.Brooks, J. N.Martin, C. C.Carr, J. A.Campbell, A. G.McKeith, M. F.Miller   +7 more
doaj   +1 more source

Juicy Game Design [PDF]

Proceedings of the Annual Symposium on Computer-Human Interaction in Play, 2019
Visual embellishments (VEs) are design elements that support information already conveyed by other means. In games, this concept is known as juiciness, and refers to the provision of redundant feedback in situations where a single player action triggers multiple non-functional reactions.
Hicks, Kieran, Gerling, Kathrin, Dickinson, Patrick, Vanden Abeele, Vero   +3 more
openaire   +2 more sources

Relationship between sensory attributes, hidden attributes and price in influencing consumer perception of organic foods [PDF]

, 2002
This report was presented at the UK Organic Research 2002 Conference. Consumer attitudes to foods are mainly influenced by quality attributes. Ethical factors are important in some cases, but they may be overstated. The relationships between consumers'
Brennan, Charles S, Kuri, Victor
core  

Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness

Meat and Muscle Biology, 2017
The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness.
Kassandra V. McKillip, Alaena K. Wilfong, John M. Gonzalez, Terry A. Houser, John A. Unruh, Elizabeth A. E. Boyle, Travis G. O’Quinn   +6 more
doaj   +1 more source

Organic vs Conventional Suckling Lamb Production: Product Quality and Consumer Acceptance [PDF]

, 2008
Samples of suckling lambs (n=40) of two breeds reared under conventional and organic conditions were analysed to asses physico-chemical characteristics, including instrumental texture, and nutritional quality in terms of fatty acid composition.
Lurueña-Martínez, M.A., Palacios, C., Revilla, I., Severiano-Pérez, P., Vivar-Quintana, A.M.   +4 more
core  

Composição física da carcaça e qualidade da carne de bovinos superjovens inteiros Charolês e mestiços Charolês x Nelore = Carcass phisycal composition and meat quality of charolais and crossbreed charolais x nellore young bulls

Acta Scientiarum: Animal Sciences, 2006
Avaliou-se a composição física da carcaça e as características qualitativas da carne de 12 bovinos superjovens inteiros dos grupos genéticos Charolês (C), 5/8 Charolês 3/8 Nelore (5/8CN) e 11/16 Charolês 5/16 Nelore (11/16CN) .
Daniel Terra Leite, Miguelangelo Ziegler Arboitte, Ivan Luiz Brondani, João Restle, Regis Luis Missio, Sales Ramiro Lopes da Sil veira   +5 more
doaj  

Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness

Italian Journal of Animal Science, 2010
A study was conducted to compare Allo-Kramer (AK) and Warner-Bratzler (WB) devices to evaluate rabbit meat texture and to assess their correlations with sensory tenderness.
C. Cavani, M. Pascual, M. Petracci, M. Bianchi   +3 more
doaj   +1 more source

Consumer Willingness-to-Pay for Fresh Pork Attributes [PDF]

A survey was used to gauge consumer preferences toward four fresh pork attributes: juiciness, tenderness, marbling, and leanness. The survey elicited consumer willingness-to-pay a premium for an improvement in these attributes.
Kuethe, Todd H., Moon, Wanki, Sanders, Dwight R.   +2 more
core   +1 more source

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable? [PDF]

, 2017
European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach.
Adams, Alasalvar, Allan, Amerio, Anastasiou, Ashie, Axel, Bagni, Benedito-Palos, Benedito-Palos, Benedito-Palos, Brundtland, Buttle, Carrera, Castro, Castro, Coppes, Damez, EFSA, EFSA, European Commission, European Commission, European Commission, Fagioli, FAO, FAO, Ferreira Pinto, Flos, Focardi, Fountoulaki, Francesco, Ganga, Ghatass, Ginés, Giuffrida, Gonçalves, Grigorakis, Grigorakis, Grigorakis, Haard, Hall, Haro, Hatlen, Hernández, Hernández, Hu, Huidobro, Huidobro, Hyldig, Iglesias, Izquierdo, Izquierdo, Jackson, Lawal, Lindemann, Martínez-Llorens, Martínez-Llorens, Matos, Matos, Matos, Matos, Matos, Meloni, Mennella, Menoyo, Mente, Mente, Mochizuki, Montero, Morales, Moretti, Nasopoulou, Naylor, Nengas, Nilsen, Nogueira, Nácher-Mestre, Nácher-Mestre, Orban, Ortuño, Picard, Piccino, Poli, Poli, Prein, Pérez, Ramalho Ribeiro, Reilly, Richard, Roncarati, Semenov, Sigholt, Silva, Silva, Sánchez-Lozano, Tejada, Terova, Trocino, Trushenski, Turchini, Urbieta, Valente, Verbeke, Vizcaíno, Volpato, Wassef, Xuan, Zhang, Álvarez, Álvarez, Álvarez-Chávez, Ólafsdóttir, Ólafsdóttir   +112 more
core   +1 more source