Carcass and meat quality of different pig genotypes in an organic extensive outdoor fatting system [PDF]
, 2006 Carcass, meat, and fat quality were evaluated of 37 castrates of 4 different genotypes [Pi*Du*GLR (10), Pi*AS (7), Du (10), Du*GLR (10)] kept on grass clover and fed with coarse meal made up of farm grown cereal and grain legumes without optimising the ...
Biedermann, Günter +2 more
core
Juicy Game Design: Exploring the Impact of Juiciness on the Player Experience
, 2020 Visual embellishments (VEs) are design elements that support information alreadyconveyed by other means. In games, a similar concept is known as juiciness, andrefers to the provision of superfluous feedback in situations where a single playeraction triggers multiple non-functional reactions.
openaire +2 more sources
Consumer attitude and behaviour towards 'Flandria' quality labelled tomatoes [PDF]
, 2005 In recent years, trust in food safety and food quality has decreased as a result of consecutive food crises. Consequently, numerous quality labels signalling credence characteristics have been established.
D'hooghe, Katrien +3 more
core
Actinidin treatment and sous vide cooking : effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand [PDF]
, 2017 Actinidin from kiwifruit can tenderise meat and help to add value to low-value meat cuts. Compared with other traditional tenderisers (e.g. papain and bromelain) it is a promising way, due to its less intensive tenderisation effects on meat.
Zhu, Xiaojie
core
Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1 [PDF]
, 2018 T. G. O’Quinn +3 more
openalex +1 more source
How Agricultural Economists Increase the Value of Agribusiness Research [PDF]
Historically, there has been declining cooperation between agribusiness firms and agricultural economists. In new product marketing research, firms' tend to conduct their own analyses, partially due to confidentiality, usually consisting of simple ...
Batista, Juan C. +4 more
core +1 more source
Are consumers beef quality perceptions in accordance with objective beef quality? [PDF]
The consumer has the final word in food choice, which is determined by his perceived quality. Within a project coordinated by the Faculty of Veterinary Medicine we tried to relate objective quality with the consumer quality evaluation.
Banovic, Marija +4 more
core +1 more source
EFFECT OF ORGANOLEPTIC QUALITIES OF PORK ON VACUUM PACKAGING AND STORAGE [PDF]
Journal of Veterinary and Animal Sciences, 2001 The effect on organoleptic qualities of pork of vacuum packaging and storage was studied. Pork packed under vacuum in PET/poly material and stored upto 96 h at 5~2°C had the highest odour and taste panel scores, respectively.
V. Venkataramanujam +4 more
doaj
CONSUMER ACCEPTANCE OF BEEF PRODUCED UNDER ALTERNATIVE FEEDING SYSTEMS [PDF]
Food Consumption/Nutrition/Food Safety,
Bidner, Thomas D. +2 more
core +1 more source