scholarly journals Eating Quality and Other Characteristics of New Mexico Pecan Cultivars Harvested over Three Years

1995 ◽  
Vol 5 (3) ◽  
pp. 206-208 ◽  
Author(s):  
Juan L. Silva ◽  
Estuardo Marroquin ◽  
Frank B. Matta ◽  
Esteban A. Herrera
Keyword(s):  
New Mexico ◽  
Sensory Evaluation ◽  
Collaborative Research ◽  
Carya Illinoinensis ◽  
Eating Quality ◽  
Physical Chemical ◽  
Hue Angle ◽  
Harvest Year ◽  
Light Color

This work is the result of 3 years of collaborative research between Mississippi State Univ. and New Mexico State Univ. Physical, chemical, and sensory characteristics were studied to assess eating quality of popular New Mexico pecan (Carya illinoinensis) cultivars. The force and energy necessary to break (shear) pecan nuts, and Hunter `a' and hue angle values varied with harvest year and cultivar. All other traits, including sensory evaluation results, varied only with cultivar. `Ideal' was of light color, small size, and not as firm as the others, while `Burkett' was soft and slightly rancid. `Wichita' was the cultivar rated best by panelists, despite its slightly darker color. `Western Schley' and `Salopek' were also acceptable, although not as acceptable as `Wichita'.

The effect of lairage time on consumer sensory scores of the M. longissimus thoracis et lumborum from lambs and lactating ewes

2005 ◽  
Vol 45 (5) ◽  
pp. 535 ◽  
Author(s):  
R. H. Jacob ◽  
P. J. Walker ◽  
J. W. Skerritt ◽  
R. H. Davidson ◽  
D. L. Hopkins ◽  
...  
Keyword(s):  
Western Australia ◽  
Sarcomere Length ◽  
Intramuscular Fat ◽  
Primary Effect ◽  
Eating Quality ◽  
Fat Percentage ◽  
Age Class ◽  
Hue Angle ◽  
Carry Over

The aim of this study was to determine whether lairage time influenced consumer sensory scores of the eating quality of lamb and mutton. Commercial consignments of lambs and ewes were subjected to 3 different lairage periods (slaughter on arrival, slaughter after 1 day or slaughter after 2 days in lairage) at one site in Victoria (experiment 1) and another site in Western Australia (experiment 2). In experiment 1, 3 sucker and 3 carry-over lamb consignments, each consisting of 36 lambs, were sourced from a public saleyard. In experiment 2, 3 ewe and 3 lamb consignments, each consisting of 150 animals were sourced directly from the farm of origin. There was no primary effect of lairage time on consumer sensory scores of the M. longissimus et lumborum from either lambs or ewes at the 2 locations. Sucker lambs were tenderer than carry-over lambs in experiment 1. There was an interaction between age class and lairage time for tenderness in experiment 2, such that lamb meat was tenderer than ewe meat when slaughtered after 1 day in lairage. Ewes produced loins with shorter (0.6 µm, P<0.05) sarcomere length, higher (4.9%, P<0.05) intramuscular fat percentage and darker (P<0.05) meat colour compared with those from sucker lambs. Hue angle was higher (2°, P<0.01) for meat from sheep killed after 1 day in lairage compared with meat from sheep killed on arrival or after 2 days in lairage in both experiments.

scholarly journals Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 964
Author(s):  
Marek Babicz ◽  
Kinga Kropiwiec-Domańska ◽  
Ewa Skrzypczak ◽  
Magdalena Szyndler-Nędza ◽  
Karolina Szulc
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Collagen Content ◽  
Eating Quality ◽  
Energy Value ◽  
Physical Chemical ◽  
Physical Traits ◽  
Fattening Pigs ◽  
Organoleptic Parameters

The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH45 of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.

scholarly journals Quality of Modified Atmosphere Packaged `Hedelfingen' and `Lapins' Sweet Cherries

2004 ◽  
Vol 14 (3) ◽  
pp. 331-337 ◽  
Author(s):  
O.I. Padilla-Zakour ◽  
K.S. Tandon ◽  
J.M. Wargo
Keyword(s):  
Prunus Avium ◽  
Soluble Solids ◽  
Eating Quality ◽  
Modified Atmosphere ◽  
Significant Weight Loss ◽  
Sweet Cherries ◽  
Hue Angle ◽  
Over Time ◽  
Quality Measurements

`Hedelfingen' and `Lapins' sweet cherries (Prunus avium) were stored in air or in two types of modified atmosphere (MA) bags (LifeSpan 204 and 208) at 3 °C (37.4 °F) and 90% relative humidity for 4 weeks. Various analytical and quality measurements were conducted weekly on `Hedelfingen' cherries, whereas on `Lapins' these were done initially and at the end of 4 weeks. For `Hedelfingen' cherries, there were differences in carbon dioxide (CO2) and oxygen (O2) composition within the MA bags, depending on the bag used. This resulted in slightly better cherry quality for the bag with lower O2 permeability (L204), which equilibrated at 4% to 5% O2 and 7% to 8% CO2. For `Lapins', the two MA bags showed concentrations of 9% to 10% O2 and 8% to 9% CO2 and similar final fruit quality. There was a significant weight loss for the control treatments over time (6% to 13%), whereas the MA treatments showed minimal losses. A higher incidence of cracking and decay was observed in MA treatments of `Hedelfingen' but not in `Lapins'. Control cherries had significant shriveling and browning of stems; MA-stored cherries had green and healthy stems after 4 weeks. No significant differences were observed in pH, acidity, soluble solids, firmness, and hue angle among the storage treatments. MA packaged cherries seemed to maintain better color than control cherries over time. Similarly, MA cherries had better appearance and eating quality after 4 weeks when compared to control cherries.

scholarly journals The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3120 ◽  
Author(s):  
Yu-Shu Zhang ◽  
Gang Du ◽  
Yu-Ting Gao ◽  
Li-Wen Wang ◽  
Dan Meng ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Red Wine ◽  
Sensory Properties ◽  
The Other ◽  
Aroma Profile ◽  
Volatile Analysis ◽  
Evaluation Scores ◽  
Hue Angle

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.

The real concept of substitution in Ayurveda literature and adulteration the misleading concept of modern era

2018 ◽  
Vol 3 (3) ◽  
Author(s):  
Ashashri Shinde ◽  
Pankaj Gupta ◽  
Sudipt Rath
Keyword(s):  
Medicinal Plant ◽  
Plant Material ◽  
Genetic Parameters ◽  
Herbal Drugs ◽  
Material Identification ◽  
The Real ◽  
Physical Chemical ◽  
Unfair Trade ◽  
Modern Era

A quality drug is central to the success of any therapeutic plan. The quality of drug is determined right from the collection to delivery to the patients. The commonest problem involving the medicinal plant stating materials is intentional or unintentional substitution and adulteration owing to multiple reasons like unavailability, higher costs, unfair trade etc. This trend was also present in the olden days, as evident from the concept of substitute drugs (Pratinidhi Dravya) as available in Yogratanakara, Bhavaprakasha and Bhaishajyaratnawali. Therefore, Charka and later Acharyas also have dealt with authentication and standardization of herbal drugs and formulations in detail by using four Pramanas (tools of knowledge) Ch.Vi.8/87. Nowadays the concept of substitution is entirely converted into intentional and unintentional malpractices of adulteration. The established authenticity parameters for plant material identification and standardization like organoleptic, physical, chemical and genetic parameters are relatively inaccessible for routine use. Not withstanding the accuracy and usefulness of these lab parameters and delay in the development of easy to perform parameters for reasonable drug authentication. These adulteration malpractices spoils the market of herbal industries. In this article we discuss about concept of substitution in ancient Ayurveda and at present intentional and unintentional adulteration practices.

Evaluation of the microbiological and physical-chemical quality of salted bovine meat marketed in establishments and free fairs in the north zone of Rio de Janeiro

2018 ◽  
Vol 6 (4) ◽  
pp. 65
Author(s):  
Julio Cesar Queiroz Penha ◽  
Robson Maia Franco ◽  
Maria Carmela Kasnowski Holanda Duarte ◽  
Katia Christina Leandro
Keyword(s):  
Rio De Janeiro ◽  
Chemical Quality ◽  
The North ◽  
Physical Chemical
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