Results 21 to 30 of about 36,131 (309)

Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments

Meat and Muscle Biology, 2022
The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across5 United States Department of Agriculture (USDA) quality grades and 3 wet-aging periods. Beef strip loins (N=200; 20/USDA quality grade×fed
J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn   +5 more
doaj   +2 more sources

Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability

Meat and Muscle Biology, 2022
Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to evaluate
Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn   +9 more
doaj   +2 more sources

Degree of Saturation and Free Fatty Acid Content of Fats Determine Dietary Preferences in Laying Hens

Animals, 2020
Behavioural and genetic evidence shows that the taste system is intimately related to the sensing of nutrients with consequences for poultry nutrition practices.
María Palomar, María Dolores Soler, Eugeni Roura, Roser Sala, Olga Piquer, Carlos Garcés-Narro   +5 more
doaj   +1 more source

Reproducibility of the visual palatability of the crumb of bread and a novel sensory evaluation method using images presented on a screen [PDF]

Exploration of Foods and Foodomics
Aim: Single tests have been used for the sensory evaluation of food. Although food color is the first perception used to determine acceptability, this study was performed to enhance the reliability of evaluations of the visual palatability of the crumb ...
Yukinori Sato
doaj   +1 more source

Vegan versus meat-based pet foods: owner-reported palatability behaviours and implications for canine and feline welfare

, 2021
Consumer suspicion of conventional pet foods, along with perceived health benefits of alternative diets, are fuelling development of the latter. These include raw meat diets, in vitro meat products, and diets based on novel protein sources such as ...
Liam Satchell, Andrew Knight, Satchell, Liam, Knight, Andrew   +3 more
core   +1 more source

Effect of Different Nitrogen Doses on the Storage Proteins and Palatability of Rice Grains of Primary and Secondary Rachis Branches

Plant Production Science, 2012
The effects of applied nitrogen (N) doses on crude protein and amylose accumulation in rice grains on primary and secondary rachis branches and their palatability were examined. The crude protein content of rice grains on both primary (PRB) and secondary
Young-Ju Song, In-Young Choi, Praveen Kumar Sharma, Chan-Ho Kang   +3 more
doaj   +1 more source

Evaluation of graded levels of corn fermented protein on extrusion processing and diet utilization in healthy adult dogs

Frontiers in Animal Science, 2023
There has been increased interest among pet owners to feed vegetarian diets to their pets. However, the primary protein sources used in pet food today are animal based, warranting a need to evaluate novel plant-based ingredients to meet the protein ...
Logan R. Kilburn-Kappeler, Charles G. Aldrich   +1 more
doaj   +1 more source

Freeze-Dried Foods: Palatability Tests [PDF]

, 2021
Excerpts from the report Highlights: Most freeze-dried foods on the market are "acceptable" from a palatability standpoint as judged by a taste panel in the U. S. Department of Agriculture.
Bird, Kermit
core   +1 more source

Multi‐tissue Metabolic GWAS and Drought‐Responsive Multi‐omics Reveal the Genetic Basis of the Quinoa Metabolome

Advanced Science, EarlyView.
A multi‐omics framework combining multitissue genome‐wide association studies, metabolomics, transcriptomics, proteomics, and functional validation uncovers the genetic basis of specialized metabolism in quinoa. The study identifies hundreds of metabolite‐associated loci, prioritizes candidate genes for saponin, betalain, and flavonoid biosynthesis ...
Julia von Steimker, Elodie L. Rey, Clara Stanschewski, Regina Wendenburg, Annabella Klemmer, Markéta Macho, Venkatesh P. Thirumalaikumar, Noha O. Saber, Aleksandra Skirycz, Alisdair R. Fernie, Mark Tester, Saleh Alseekh   +11 more
wiley   +1 more source

Comparing Honduran and United States Consumers’ Sensory Perceptions of Honduran and U.S. Beef Loin Steaks

Meat and Muscle Biology, 2018
The objective of this study was to compare the eating quality characteristics of beef from the United States and Honduras and to assess the willingness of Honduran and U.S. consumers to pay for these products. All U.S.
Andrea J. Garmyn, J. C. Brooks, M. E. Bueso, M. F. Miller, Mindy M. Brashears, Travis G. O'Quinn   +5 more
doaj   +2 more sources