Results 61 to 70 of about 17,678 (230)
What should organic farmers grow: heritage or modern spring wheat varieties? Report from a study comparing yields, grain and bread quality [PDF]
, 2019 For a 100% organic value chain, we need more varieties suitable for organic cultivation. Varieties bred for organic growing is a challenge in small markets. Many breeding goals are equal for organic and conventional cereals.
Dieseth, Jon Arne +4 more
core
Acta Agriculturae Slovenica, 2011 To compare the sensorial quality of wild and farmed brown trout 34 consumer were asked to decide which of the two samples presented to them in double blind test was preferred regarding appearance, aroma, juiciness, mouth feeling and general impression if
Jurij POHAR
doaj +1 more source
Market Potential for Locally Produced Meat Products [PDF]
The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally
Burdine, Kenneth H. +2 more
core +1 more source
Boar taint in very small organic entire male pigs - preliminary results [PDF]
, 2008 Very small entire male pigs can be part of a new concept of organic seasonal production of pigs. The concept includes outdoor production of small entire male pigs, very large female pigs and sows slaughtered after first litter.
Claudi-Magnussen, C., Kongsted, A.G.
core
Foods, 2019 Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M ...
Angela Lees +4 more
doaj +1 more source
CONSUMER ACCEPTANCE OF FORAGE FINISHED BEEF [PDF]
Consumer/Household Economics,
Schupp, Alvin R., Smith, David
core +1 more source
Taste and Visual Influences on Hispanic Consumers' Preferences and Willingness-to-Pay for Pasture-Fed Beef [PDF]
Experimental Economics methods are used to determine Hispanic consumers’ sensory acceptance of pasture-fed beef and evaluate visual and taste influences on their overall preferences and willingness-to-pay (WTP).
Luo, Jie +3 more
core +1 more source
COMPARISON OF TWO CHICKEN GENOTYPES ORGANICALLY REARED: OXIDATIVE STABILITY AND OTHER QUALITATIVE TRAITS [PDF]
, 2006 The effect of genotype on the oxidative stability and other qualitative traits of chicken meat was studied. Two groups of 200 chicks (Ross 205 and Kabir) were reared according to the organic farming system.
CASTELLINI, prof C +3 more
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Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
Czech Journal of Food Sciences, 2009 40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology.
I. Revilla +5 more
doaj +1 more source
CONSUMER HOME-USE EVALUATION OF A DEVELOPED LEAN GROUND BEEF PRODUCT [PDF]
This study reports findings on the acceptance of a new lean ground beef product. Tested products involved 1) a Developed Lean product (less than 10% fat plus quality enhancers), 2) a Lean product (less than 10% fat without quality enhancers), and 3) a ...
Adrian, John L., Jr. +4 more
core +1 more source