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

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.

Factors affecting eating quality of beef

2017 ◽  
Vol 8 (s1) ◽  
pp. s2-s5 ◽  
Author(s):  
D. J. Devlin ◽  
N. F. S. Gault ◽  
B. W. Moss ◽  
E. Tolland ◽  
J. Tollerton ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Northern Ireland ◽  
Eating Quality ◽  
Beef Industry ◽  
Cooking Method ◽  
Factors Affecting ◽  
Animal Handling ◽  
Dairy Breed

The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducted by the Agri-Food and Biosciences Institute in Northern Ireland aimed at quantifying those factors of most importance to the local beef industry. Post-slaughter effects such as carcase chilling and electrical stimulation, ageing, carcase hanging and cooking method have been shown to have a significant impact on eating quality when compared with pre-slaughter activities such as animal handling and lairage time in the Northern Ireland studies. However, the effect of animal breed, particularly the use of dairy breed animals, was shown to significantly improve eating quality. Many of these factors were found to interact with each other.

The use of consumer panels to measure the variability of beef from different sources

1984 ◽  
Vol 1984 ◽  
pp. 50-50
Author(s):  
L E Hardham ◽  
G L Cook ◽  
A W Dilworth ◽  
G Harrington
Keyword(s):  
Consumer Demand ◽  
Eating Quality ◽  
Market Place ◽  
Beef Industry ◽  
Factors Affecting ◽  
Different Sources

The beef industry has become increasingly concerned about the eating quality of beef, and the effect this may be having on consumer demand. Much research has been carried out on beef eating quality using expert taste panels. However, it was felt that a clearer understanding of the variation in beef as prepared commercially and those factors affecting eating quality which are important in the market place, could be achieved by using consumer taste panels preparing and eating beef under normal domestic conditions.

scholarly journals Factors affecting beef palatability — farmgate to chilled carcass

2001 ◽  
Vol 41 (7) ◽  
pp. 879 ◽  
Author(s):  
D. M. Ferguson ◽  
H. L. Bruce ◽  
J. M. Thompson ◽  
A. F. Egan ◽  
D. Perry ◽  
...  
Keyword(s):  
Future Research ◽  
Eating Quality ◽  
Extrinsic Factors ◽  
Factors Affecting ◽  
Before And After ◽  
Physical Changes

The potential eating quality of beef is set by the intrinsic structural and compositional characteristics of muscle. However, the extrinsic factors that prevail during the production of the animal, slaughter and processing of its carcass and finally, cooking can produce changes in these structural and compositional characteristics that ultimately manifest as large variations in beef palatability. The conditions that apply in the 24–48 h immediately before and after slaughter are recognised as having the largest influence on beef palatability. This review specifically examines the critical pre- and post-slaughter factors and discusses their putative effects on biochemical and physical changes in muscle and the consequences to beef palatability. Areas for future research within this domain are also discussed.

Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef

2021 ◽  
pp. 104795
Author(s):  
Grzegorz Pogorzelski ◽  
Ewelina Pogorzelska-Nowicka ◽  
Paweł Pogorzelski ◽  
Andrzej Półtorak ◽  
Jean-François Hocquette ◽  
...  
Keyword(s):  
Eating Quality ◽  
Factors Affecting

Customer’s satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank – An Giang Branch

2020 ◽  
Vol 4 (3) ◽  
pp. First
Author(s):  
Tran Minh Hieu ◽  
Nguyen Duong Ngoc Mai Chi
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Test Method ◽  
Quality Of Services ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Alpha Reliability ◽  
Survey Results ◽  
Development Orientation

This study applied SERVQUAL scale of Parasuraman et al to measure factors affecting customer satisfaction on service quality at Vietnam Technological and Commercial Joint Stock Bank - An Giang Branch (Techcombank An Giang). The study was conducted to survey 207 customers who have been using the service at Techcombank An Giang. The survey results were analyzed by the Cronbach's Alpha reliability test method, then used Exploratory factor analysis (EFA) to verify and evaluate the scale of service quality. The results of the regression analysis show that customer's satisfaction about service quality at Techcombank An Giang includes four factors: The factor with the highest level is the Empathy with Beta = 0.253, the second of factor is the Responsibility with Beta = 0.248, ranked third in the influence level is the Tangible with Beta = 0.235, and the lowest impact level is the Reliability with Beta = 0.144. The research also uses statistical methods to describe and test the differences of demographic factors with customer's satisfactionon service quality.The analysis results show that there is no difference between customer's satisfaction on service quality and factors such as gender, age, income, number of transaction banks, regular transaction banks, and time to use the service at Techcombank An Giang. Through the research results, the author would like to propose some ideas to improve the quality of services, thereby attracting new customers and importantly, keeping traditional customers because the development orientation of Techcombank is to take care of old customers to cross sell other products of the bank. The Stud results offer a basis for the branch to identify the factors influencing customer satisfaction on their service quality, thereby having an appropriate strategy to improve customer satisfaction.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

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