Factors affecting the eating quality of pork

2000 ◽  
Vol 2000 ◽  
pp. 122-122
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Sensory Quality ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Eating Quality ◽  
Factors Affecting ◽  
Pork Production ◽  
Belgian Study

A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

scholarly journals Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1043
Author(s):  
Krzysztof Kucharczyk ◽  
Krzysztof Żyła ◽  
Tadeusz Tuszyński
Keyword(s):  
Sensory Quality ◽  
Dimethyl Sulfide ◽  
Sensory Properties ◽  
Simultaneous Optimization ◽  
Industrial Plant ◽  
Volatile Components ◽  
Filling Time ◽  
Response Optimization ◽  
Lager Beer

The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optimization analysis, the values of independent factors that ensured the highest beer sensory quality were the following: a pitching rate of 10 million cells per mL; a fermentation temperature of 11.5 °C; an aeration level of 12 mg/L; and a CCT filling time of 4.5 h. These results proved that RSM modelling can be successfully applied to optimize fermentation and lagering processes in an industrial plant to manufacture lagers of enhanced sensory quality.

THE INFLUENCE OF ENVIRONMENTAL FACTORS ON THE CROP AND QUALITY OF FIBER FLAX

2020 ◽  
Vol 5 (86) ◽  
pp. 3-10
Author(s):  
V.G. Chernikov ◽  
◽  
R.A. Rostovtsev ◽  
N.A. Kudryavtsev ◽  
I.V. Uschapovsky ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Great Influence ◽  
Quality Parameters ◽  
Anthropogenic Factors ◽  
Soil Conditions ◽  
Factors Affecting ◽  
Fiber Flax ◽  
Yield And Quality

The formation of fiber flax yield and quality parameters depends on many soil-climatic, breedinggenetic, as well as anthropogenic factors. The quality of flax fiber is a combination of a number of features and properties that depend on the varietal characteristics of plants, the conditions of their cultivation, technologies for harvesting and straw retting, as well as on the processing modes of raw materials. During plant vegetation (90-130 days) many factors such as soil conditions (pH 4.8-5.5, humus 1.8-2.5%, P2O5 and K2O – 150-200 and 100-200 mg/kg, respectively) and the area of plant nutrition (15-30 million seeds/ha), temperature regime (the sum of active temperatures 1000-1800ºC), water supplying (400-430 units of water mass to create 1 unit of dry matter) and insolation (the arrival of FAR during the growing season 20-25 kcal / cm²), contamination of weeds (more than 60 annual and perennial species) and pests (more than 200 types of fungal, bacterial and viral diseases), features of phytosanitary measures (more than 50 chemicals) and agrotechnologic manners (Federal Register of technologies for the production of crop products) have a great influence on the quality of flax raw materials and can be a limit factor. Environmentally hazardous pollution of air, water and soil - the main components for the production of fiber flax – strongly affects the yield and quality of flax products. The development of waste-free environmentally friendly technologies for the cultivation, harvesting and processing of flax is an urgent task of scientific support of the industry. The main environmental factors affecting the yield and quality of fiber flax are discussed in the article.

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

Factors Affecting the Eating Quality of Pork

2008 ◽  
Vol 48 (7) ◽  
pp. 599-633 ◽  
Author(s):  
Tania M. Ngapo ◽  
Claude Gariépy
Keyword(s):  
Eating Quality ◽  
Factors Affecting

scholarly journals Artificial neural network model in predicting the quality of fresh tomato genotypes

2021 ◽  
Vol 48 (1) ◽  
pp. 9-21
Author(s):  
Mladenka Pestorić ◽  
Jasna Mastilović ◽  
Žarko Kevrešan ◽  
Lato Pezo ◽  
Miona Belović ◽  
...  
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Sensory Properties ◽  
Coefficient Of Determination ◽  
Eating Quality ◽  
Ann Model ◽  
Artificial Neural ◽  
Fresh Tomato

Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used for measuring quality properties in real time. The aim of this paper was to contribute to the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the physicochemical properties. Principal Component Analysis (PCA) was applied to the experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components. Artificial neural network (ANN) model was used for the prediction of sensory properties based on the results obtained by basic chemical and instrumental determinations. The developed ANN model predicts the sensory properties with high adequacy, with the overall coefficient of determination of 0.859.

scholarly journals Effects of Sex Class, a Combined Androgen and Estrogen Implant, and Pasture Supplementation on Growth and Carcass Performance and Meat Quality of Zebu-Type Grass-Fed Cattle

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3441
Author(s):  
Nelson Huerta-Leidenz ◽  
Nancy Jerez-Timaure ◽  
Jhones Onorino Sarturi ◽  
Mindy M. Brashears ◽  
Markus F. Miller ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Average Daily Gain ◽  
Poultry Litter ◽  
Eating Quality ◽  
Trenbolone Acetate ◽  
Class A ◽  
Mineral Supplementation ◽  
Carcass Performance ◽  
Daily Gain

Forty-seven Zebu calves were used to determine the effects of class (bull or steer), supplementation (SUPPL, a poultry litter-based supplement or mineral supplementation), and implant (20 mg estradiol combined with 120 mg of trenbolone acetate or no implant) on growth and carcass performance and beef eating quality. The average daily gain (ADG) of implanted cattle significantly increased for steers, but not for bulls. The SUPPL treatment increased ADG by 8.63% from day 0 to end, and shortened in 73.3 d the time to reach 480 kg BW (p < 0.01). Compared to bulls, the steer carcasses exhibited more desirable maturity and finish scores, thicker back fat (p < 0.05), and yielded greater (p < 0.01) percentages of high-value boneless subprimals (HVBLS) (+1.64%) and total cuts (1.35%). The SUPPL bulls dressed 2.63 and 1.63% greater than non-supplemented bulls and SUPPL steers, respectively (p < 0.05). Meat sensory quality was subtly affected (p < 0.05) by sex class or supplementation. The implant did not affect (p > 0.05) shear force or sensory ratings. The supplementation improved key growth performance traits while it adversely affected tenderness-related sensory traits. The implant enhanced the rate of gain of steers only, without improving cut-out yields or inducing adverse effects on palatability traits in both steers and bulls.

scholarly journals Potential of Seriales, Flacourtia jangomas (Lour.) Raeusch, fruit for wine production

2018 ◽  
pp. 69-76
Author(s):  
Lynette Cimafranca ◽  
Erlinda Dizon
Keyword(s):  
Contact Time ◽  
Sensory Quality ◽  
Microbial Culture ◽  
Wine Production ◽  
Factors Affecting ◽  
Dummy Variables ◽  
Fermentation Temperature ◽  
Microbial Strain ◽  
Significant Factors

Flacourtia jangomas, locally known as seriales, is one of the indigenous tree species in the island of Leyte, Philippines that is neglected and underutilized. To maximize its utilization, the potential of the commodity for wine-making was explored using the Placket-Burman (PB) experiment, which was carried out to identify the most significant factors affecting the quality of the wine. There were seven variables (n=7) identified, namely; fermentation temperature, contact time, sugar level, dilution, microbial strain and two dummy variables with a total of eight runs. Results show that fermentation temperature, contact time, sugar level and microbial culture significantly affected the sensory quality of seriales wine.

scholarly journals Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review

2017 ◽  
Vol 05 (03) ◽  
Author(s):  
Young W Park ◽  
Chelsea Jeanjulien ◽  
Aftab Siddique
Keyword(s):  
Sensory Quality ◽  
Goat Milk ◽  
Factors Affecting

scholarly journals Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

2021 ◽  
pp. 217-227
Author(s):  
Jovanka Popov-Raljic ◽  
Ivana Blesic ◽  
Milan Ivkov ◽  
Marko Petrovic ◽  
Tamara Gajic ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Principal Component ◽  
New Product ◽  
Sensory Properties ◽  
Nonparametric Model ◽  
Sum Of Ranking Differences ◽  
Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

Sign in / Sign up

Export Citation Format

Share Document