scholarly journals Quality, proximate composition, and sensory characteristics of Dorper, domestic commercial crossbred, and Australian sheep meat: a comparative study

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
K M Villatoro ◽  
F Yang ◽  
T Duarte ◽  
C R Phillips ◽  
D R Woerner ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Sensory Attributes ◽  
Controlled Environment ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Consumer Panel ◽  
Sheep Meat ◽  
Australian Sheep ◽  
Shed Light ◽  
Acceptance Rating

Abstract The objective of this study was to compare the proximate, quality, and sensory attributes of Dorper sheep meat (Dorper), domestic commercial crossbred (DCC) and Australian commercial crossbred (ACC). A total of 60 untrimmed loins from the three sheep sources were purchased (20 sheep loins/source) and processed. The objective color, objective tenderness [Warner–Bratzler Shear Force (WBSF)], and proximate composition of the sheep meat were evaluated. A consumer panel and a trained sensory panel were also conducted to evaluate the sensory attributes. Dorper had greater (P = 0.04) carbohydrate content compared to DCC, but was not (P = 0.86) different from ACC. In addition, Dorper had the greatest WBSF value, followed by DCC, with ACC having the least WBSF out of the three (P < 0.0001). For the consumer panel, Dorper was rated to be less tender than ACC (P = 0.01), but was not different from DCC (P = 0.76). Dorper was also rated with lower flavor acceptability compared to DCC (P = 0.02), but was not different from ACC (P = 0.86). In addition, Dorper had the lowest overall acceptance rating by the consumers (P = 0.01). Trained sensory panel results followed the same trend as the consumer panel results which rated Dorper to be less tender than ACC (P = 0.002), but was not different from DCC (P = 0.10). Dorper was also rated with greater off-flavor intensity compared to DCC (P = 0.009), but was not different from ACC (P = 0.53). Finally, no differences were found for all other attributes evaluated among the sheep sources. The results indicated that consumers did not prefer Dorper over ACC and DCC. However, additional research with a more controlled environment is needed to shed light on the true palatability traits of Dorper.

EXPRESS: How Does Bonus Payment Affect the Demand for Auto Loans and Their Delinquency?

2021 ◽  
pp. 002224372110092
Author(s):  
Zhenling Jiang ◽  
Dennis J. Zhang ◽  
Tat Chan
Keyword(s):  
Consumer Products ◽  
Data Set ◽  
Financial Decisions ◽  
Consumer Panel ◽  
Loan Demand ◽  
Bonus Payments ◽  
Base Salary ◽  
Long Term Impact ◽  
Shed Light

This paper studies how receiving a bonus changes the consumers’ demand for auto loans and the risk of future delinquency. Unlike traditional consumer products, auto loans have a long-term impact on consumers’ financial state because of the monthly payment obligation. Using a large consumer panel data set of credit and employment information, the authors find that receiving a bonus increases auto loan demand by 21 percent. These loans, however, are associated with higher risk, as the delinquency rate increases by 18.5 −31.4 percent depending on different measures. In contrast, an increase in consumers’ base salary will increase the demand for auto loans but not the delinquency. By comparing consumers with bonuses with those without bonuses, the authors find that bonus payments lead to both demand expansion and demand shifting on auto loans. The empirical findings help shed light on how consumers make financial decisions and have important implications for financial institutions on when demand for auto loans and the associated risk arise.

The Australian sheep industry - undergoing transformation

2010 ◽  
Vol 50 (12) ◽  
pp. 991 ◽  
Author(s):  
J. B. Rowe
Keyword(s):  
New Technologies ◽  
Economic Value ◽  
Genetic Selection ◽  
High Rate ◽  
Meat Production ◽  
Sheep Industry ◽  
Sheep Meat ◽  
Productivity Gain ◽  
Australian Sheep ◽  
Meat Market

Changes in the sheep industry over the last 20 years represent a trend that is unlikely to be reversed. The farm gate value of wool production has decreased from over $6 billion to ~$2.5 billion and the value of sheep meat has increased from $0.5 to $2.2 billion. Wool and meat are now on an equal footing in terms of the economic value of each sector of the industry. Future profitability of both wool and sheep meat production depends on achieving a high rate of productivity gain and improving quality attributes valued by consumers. Wool and sheep meat cannot compete on price or volume with synthetics and cotton in the textile market or with chicken and pork in the meat market. Differentiation based on quality and consistency needs to be measurable and clearly understood by consumers. The combination of genetic selection and good management can deliver improved productivity gain. Skills development and training will be essential for the industry to fully utilise available knowledge and new technologies.

scholarly journals Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 464 ◽  
Author(s):  
Andries Gous ◽  
Valérie Almli ◽  
Vinet Coetzee ◽  
Henrietta de Kock
Keyword(s):  
Factorial Design ◽  
Grapefruit Juice ◽  
Bitter Taste ◽  
Sensory Perception ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Flavor Intensity ◽  
Sensory Profiles

Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to determine the effect of varying the color (red or yellow), aroma (two levels), bitterness (three levels), and sweetness (three levels) of a grapefruit-like model beverage, on consumers’ liking and perception of its sensory properties. The sensory profiles of thirty-six grapefruit-like beverages, created on the basis of a factorial design, has been described. Consumers rated their liking of color, aroma, and flavor of the twelve most diverse beverages. Bitter and sweet levels of the beverages had a significant effect on the flavor and aftertaste attributes. Aroma concentration had a significant effect on the majority of the sensory attributes. Color had a significant effect on perception of some of the aroma attributes, as well as the grapefruit’s flavor intensity. Consumers liked the red beverages more than the yellow ones, and those with low aroma over the high aroma intensity. Consumers preferred the low bitter/high sweet beverages. Pungent and grapefruit aroma were found to be negative drivers for liking of the aroma. Sweet and citrus flavors were found to be positive drivers and sour and bitter flavors were found to be negative drivers of flavor-preferences (or liking) of the tested beverages.

Effect of drying temperatures on the proximate composition and sensory attributes of chicken egg

2016 ◽  
Vol 14 (2) ◽  
pp. 47 ◽  
Author(s):  
F.F. Olayemi ◽  
A.R. Ade ◽  
G.I. Abel ◽  
C.O. Adetunji ◽  
O.C. Ogunjirin ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Sensory Attributes ◽  
Chicken Egg

scholarly journals The Influence of Harvest Time on Sensory Properties and Consumer Acceptance of Sweet Cherries

2009 ◽  
Vol 19 (4) ◽  
pp. 748-754 ◽  
Author(s):  
Maite A. Chauvin ◽  
Matthew Whiting ◽  
Carolyn F. Ross
Keyword(s):  
Prunus Avium ◽  
Sensory Properties ◽  
Consumer Acceptance ◽  
Soluble Solids ◽  
Harvest Time ◽  
Color Intensity ◽  
Flavor Intensity ◽  
Consumer Panel ◽  
Sweet Cherries ◽  
Early Harvest

The objective of this study was to identify the influence of harvest time on sensory attributes of sweet cherries (Prunus avium) as evaluated by a trained and consumer panel. Over three separate panel days, trained and consumer panelists evaluated ‘Sweetheart’ cherries that were harvested 3 days before commercial maturity (early harvest), at commercial maturity (midharvest), and 3 days postcommercial maturity (late harvest). Fruit attributes from each harvest time were characterized empirically by quantifying soluble solids concentration, exocarp color, and firmness. A sensory panel (n = 12), trained to recognize and evaluate the attributes of cherry appearance (color intensity), texture (flesh firmness and juiciness), and flavor/taste (sweetness, sourness, and cherry flavor intensity), evaluated the fruit. Fruit were then evaluated by a consumer panel for purchase intent, overall acceptance, appearance, flavor, and texture. From the trained panel results, late-harvest cherries were higher in color and flavor intensity. Midharvest cherries were highest in firmness, while early-harvest cherries were lowest in color intensity and sweetness. Consumer panel results indicated midharvest and late-harvest cherries had the highest overall acceptance, and midharvest cherries had the highest acceptance for appearance. Overall acceptance was strongly correlated to flavor acceptance (r = 0.94). These results indicated that cherries harvested at midharvest were the most preferred of the harvest times despite not having the highest intensities of color, sweetness, or flavor. This indicated the importance of color, sweetness, and flavor of cherries on the overall acceptance and the possible interaction of these attributes in consumer acceptance. Furthermore, the results suggest that standard harvest maturity indicator (i.e., red coloration of exocarp) was appropriate for optimum consumer acceptance of ‘Sweetheart’. More broadly, these results suggest that there is some flexibility for the grower with regards to ‘Sweetheart’ cherry harvest and acceptable sensory properties.

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