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Rapid development of a sensory attribute in young chickens
Hearing Research, 1991Development of a consistent pattern in responses to frequency changes is revealed with individual differences scaling. Newborn chicks respond to changes in a background tone to which they have become habituated with momentary delays in their otherwise regular peeping.
I, Schneider, L, Gray
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SENSORY ATTRIBUTES OF COMMERCIAL EGG SUBSTITUTES
Journal of Food Science, 1977ABSTRACT Sensory evaluations were conducted on liquid whole egg and two commercial egg substitutes prepared as scrambled egg and used in a plain cake. Consumers scored whole egg significantly higher in flavor than either substitute but were unable to distinguish between the aromas of one substitute and of whole egg.
R. L. LEUTZINGER +2 more
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Canadian Journal of Animal Science, 2019
The purpose of this study was to characterize the relationship between chicken breast quality and sensory attributes with chicken thigh quality and sensory attributes. Whole chicken carcasses were fabricated into nine-piece traditional cut chicken in accordance with Canadian Food Inspection Agency and United States Department of Agriculture ...
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The purpose of this study was to characterize the relationship between chicken breast quality and sensory attributes with chicken thigh quality and sensory attributes. Whole chicken carcasses were fabricated into nine-piece traditional cut chicken in accordance with Canadian Food Inspection Agency and United States Department of Agriculture ...
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On the Sensory and Physicochemical Attributes of Functional Cookies
Bioscience Biotechnology Research Communications, 2022The baking industry is quickly growing, and its products are becoming increasingly popular among customers around the world. Cookies are one of the most popular bakery items consumed by practically all sectors of society due to their extended shelf-life and inexpensive cost. They are also one of the most popular snack meals due to their range of taste,
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Sensory attributes of organic and conventional beef
Proceedings of the British Society of Animal Production (1972), 1990Awareness of food quality has increased considerably amongst consumers for a number of reasons. These include concern over agrochemioal residues and eating quality. Food produced to organic standards is claimed to be of intrinsically better quality than conventionally produced food. Apart from the likelihood of reduced agrochemical residues, it is also
D. Younie, M. Hamilton, I. Nevison
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Sensory Attributes of Capsicum
2022Capsicum fruits and bioproducts are recognised worldwide by their aroma, flavour, colour and pungency. These are termed “sensory features” and translate into how humans perceive Capsicum. Such features are a combination of several metabolites within peppers.
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Sensory attributes and texture profile of beef burgers with gari
Meat Science, 2012Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p0.05) effect on flavor and odor attributes of beef burgers.
W Y, Akwetey, C L, Knipe
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Processing Effects on Food Sensory Attributes
Visual appeal, color, flavor, taste, and texture are among the most important features for the consumers while buying food raw materials and products. Every food product is characterized by its own specific sensory quality, which depends on many aspects starting from genetics, through breeding/cultivation conditions and finishing with technological ...Malgorzata Helena Korzeniowska +2 more
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Impact of volatile composition on the sensorial attributes of dried paprikas
Food Research International, 2017Here we characterised the aroma of smoked, oven-dried, and sun-dried paprikas by sensorial evaluation and analysis of their volatile profiles. The sensorial panel defined smoked paprikas as having an intense, persistent, smoked odour and flavour and the highest acceptability.
Alberto Martín +6 more
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Assessing the Quality of Bread by Fuzzy Weights of Sensory Attributes
2020Assessing the quality of food products is very subjective, based on the personal perceptions of the judges. That is why the fuzzy sets and logic are very often used in such cases. However, the fuzzy dedicated software is not very accessible, especially for non-specialists.
Anca Mihaela Dicu +4 more
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