[PDF] Top 20 Effect of breed and sex on pork meat sensory evaluation
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Effect of breed and sex on pork meat sensory evaluation
... meaning of each term used in the evaluation of a samples ...training and discussion inside the panel are very useful to help all panelists evaluate each attribute ...some of the ... See full document
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Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves
... sisting of scientists and post-graduate students of the Division of LPT, IVRI, Izatnagar, India were involved in conducting the sensory evaluation of the prod- ... See full document
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Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
... Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented ...sausages. On addition, it has high levels of essential ... See full document
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Fatty acid profile of pork from a local and a commercial breed
... in meat and fat has become an important issue from the standpoint of consumers, nutritionists, and food technol- ogists (Nuernberg et ...percentage of C18 : 0, C18 : 1, C18 : 2 ... See full document
7
Immunocastration as an alternative to caponization: evaluation of its effect on body and bone development and on meat color and composition
... reaching sex- ual maturity, a procedure named by the poultry indus- try as ...Absence of testes results in an- drogen deficiency and insufficient development of sec- ondary male sexual ... See full document
8
Evaluation of genotype on fatty acid profile and sensory of meat of indigenous Pantaneiro sheep and Texel or Santa Inês crossbred finished on feedlot
... diversity of the local breeds can contribute to the maintenance of traits that are economically important to the genetic improvement of ...objective of this study was to evaluate the e ffect ... See full document
6
Pork meat quality of Preto Alentejano and commercial largewhite landrace cross
... Fat and muscle color determination is fundamental to offer a typified product to ...oxidation and oxygenation processes (Al- berti et ...between breed, sex and an interaction between ... See full document
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Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight
... effects of live weight, sex and breed on the sensorial quality characteristics are ...Field, and Ferrel (1981); Butler-Hogg et al. (1984) and Jeremiah et ...lambs of ... See full document
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Effect of caponisation on physicochemical and sensory characteristics of chickens
... period of six sessions, evaluating, describing and discussing chicken meat quality character- istics, panellists were asked to assess each sample for the sensory attribute: odour intensity ... See full document
9
Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels
... name and have a strong connection to this region and they quality is clearly in fluenced by breed of animals, reared system, cli- mate and manufacturing ...(Carcass and ... See full document
7
Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
... the effect of species and seasoning time on the physicochemical, microbiological and sensory characteristics of cured legs of sheep and ...sheep and ... See full document
13
Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages
... bars and stored between 2 and 4 °C. Sensory evaluation and microbiological behavior were used as rejection criteria for shelf life ...based on the appearance, color, odor, ... See full document
7
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
... homogenous and there was a greater presence of fat globules (Figure ...sizes of fat globules in low-fat chicken ...presence of pores, as characterized by the higher water content in low-fat ... See full document
8
Physicochemical composition and sensory quality evaluation of capon and rooster meat
... period of 6 sessions evaluating, de- scribing, and discussing chicken meat quality charac- teristics, panelists were asked to assess each sample for the sensory attribute: odor intensity (odor ... See full document
9
Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat
... goats of Alpine breed had higher Cooking Loss (CL) compared with that of ½ BA and ¾ BA animals, and similar to that of ½ AA and tricross animals (Table ...capacity ... See full document
6
Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation
... use of a mixture of salts, while in formulations with higher NaCl content the values were between ...action of proteinases. The mold presence on parts of the coppas can lead to ammonia ... See full document
9
Infl uence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits
... Duroc breed allows to improve meat quality, but no data is available regarding specifi c infl uence of Duroc breed on characteristics of meat in the case of ... See full document
10
Effect of different tumbling marination methods and time on the quality characteristics of prepared pork chops
... tenderness and juiciness are essential criterions for eating ...disruption of myofibrils and the higher WHC were believed to increase tenderness and juiciness (Sheard & Tali, ...(2009) ... See full document
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Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano
... means and standard errors of sensory traits (8 attributes) observed by panelists (11 members) for all meat categories (612 meat samples) are given in Table 3, and the correlation ... See full document
7
Sensory evaluation of meat from entire male pigs raised with different feeding and housing conditions
... flora, and androstenone (5α androst-16-en-3-one) is a steroid produced in the testis (Aldal et ...Levels of skatole are lower in castrates and gilts than in entire male pigs and the reason has ... See full document
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