Results 71 to 80 of about 10,746 (284)

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

Comparative Transcriptome Profiling in a Segregating Peach Population with Contrasting Juiciness Phenotypes [PDF]

, 2019
Cold storage of fruit is one of the methods most commonly employed to extend the postharvest lifespan of peaches (Prunus persica (L.) Batsch). However, fruit quality in this species is affected negatively by mealiness, a physiological disorder triggered ...
Defilippi, Bruno G., Latorre, Mauricio, Bruno G. Defilippi (2132896), Simón Miranda (6261257), Ariel Orellana (183582), Orellana, Ariel, Gutiérrez, Ricardo, Maldonado, Jonathan, Talía del Pozo (6261254), Leonardo Pavez (190692), Olivares, Felipe, Mauricio González (6261263), Ricardo Gutiérrez (6261260), Jonathan Maldonado (3495185), Pavez, Leonardo, Del Pozo, Talía, Mauricio Latorre (186189), Miranda, Simón, Felipe Olivares (190697), Hinrichsen, Patricio, Patricio Hinrichsen (745062), González, Mauricio   +21 more
core   +1 more source

How does the Kids SIPsmartER program impact the sugar‐sweetened beverage intake of students: An investigation beyond total treatment effect in randomized controlled trial

American Journal of Agricultural Economics, EarlyView.
Abstract This study develops and empirically estimates a structural framework to decompose the causal pathways of multilevel behavioral interventions targeting adolescent health behaviors. We apply this framework to the Kids SIPsmartER (KSS) program, a 6‐month, school‐based intervention evaluated through a clustered randomized controlled trial in rural
Naveen Abedin, Wen You, Annie Reid, Kathleen Porter, Brittany Kirkpatrick, Jamie Zoellner   +5 more
wiley   +1 more source

Juicy Text: Onomatopoeia and Semantic Text Effects for Juicy Player Experiences

International Conference on Multimodel Interaction
Juiciness is visual pizzazz used to improve player experience and engagement in games. Most research has focused on juicy particle effects. However, text effects are also commonly used in games, albeit not always juiced up. One type is onomatopoeia, a well-defined element of human language that has been translated to visual media, such as comic books ...
Émilie Fabre, Katie Seaborn, Adrien Alexandre Verhulst, Yuta Itoh, Jun Rekimoto   +4 more
openaire   +3 more sources

Poultry meat juiciness based on the evaluation by the sighted and blind panelists.

, 2019
Poultry meat juiciness based on the evaluation by the sighted and blind panelists.
Dariusz Gozdowski (731444), Adrian Stelmasiak (6278162), Mateusz Bucław (6278168), Monika Michalczuk (6278171), Żaneta Zdanowska-Sąsiadek (6278165), Julia Riedel (324918), Krzysztof Damaziak (4437862)   +6 more
core   +1 more source

The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness

, 2009
Relationship between consumer sensory scores and intramuscular fat percentage were examined using data from 3613 striploin ('M. longissimus dorsi') samples. These samples were sensory tested, using consumer taste panels, after 14 days ageing.
Thompson, John Mitchell
core   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Variable grouping patterns in primates: A test of the better competitor hypothesis in male Verreaux's sifaka (Propithecus verreauxi)

The Anatomical Record, EarlyView.
Abstract Intraspecific variation in social organization (IVSO) within primate populations can arise due to male mating competition. Verreaux's sifaka (Propithecus verreauxi) populations exhibit both single‐male and multi‐male groups, providing an opportunity to examine the relationship between male competitive ability and social organization.
Lemeng Li, Stacey R. Tecot, Rebecca J. Lewis   +2 more
wiley   +1 more source

Fasting and Refeeding Mediated Phospholipid Remodeling Plays an Important Role in Improving Meat Quality of Aged Laying Hens

Animal Research and One Health, EarlyView.
ABSTRACT This study explored fasting‐induced physiological remodeling effects on meat quality in aged laying hens. Fasting for 15 days (F15) significantly reduced abdominal fat, intermuscular fat width, subcutaneous fat thickness, and liver index versus pre‐fasting (F0) (p < 0.05), which recovered post‐refeeding.
Xiaoran Zhang, Jun Zhang, Yadong Tian, Donghua Li, Yanhua Zhang, Lujie Zhang, Yujie Gong, Xiangtao Kang, Ruirui Jiang   +8 more
wiley   +1 more source

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