US Consumers’ Perceptions of Raw and Cooked Broken Rice

Rice supplies about 20% of the calories to the world’s consumers. Milling removes the outer husk and bran, breaking about 20% of the rice kernels during the milling process that equates to almost 100,000,000 tons of rice annually. Broken rice is discounted in price by almost half or relegated to non-human consumption. This study seeks to understand why this large percentage of rice production is discounted for human consumption. Consumers who routinely consume rice evaluated raw and cooked rice with 5%, 10%, 20%, 30% and 40% levels of brokens. Sensory analysis indicated the appearance of raw rice with high levels of brokens affected the price consumers were willing to pay. Panelists were not able to discern sensory differences amongst cooked rice samples with different brokens percentages despite an eight-fold difference in brokens (p < 0.01). From this, we concluded that the price discounts imposed on broken rice are not because of perceived differences in the eating quality of cooked rice. Overall impression and overall texture were the two most significant determinants in willingness to purchase rice. The five cooked-rice samples with different levels of broken rice inclusion did not differ in terms of willingness to purchase.

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Quality of Cattle Meat and Its Compositional Constituents

Veterinary Medicine International ◽

10.1155/2021/7340495 ◽

2021 ◽

Vol 2021 ◽

pp. 1-9

Author(s):

Umer Seid Geletu ◽

Munera Ahmednur Usmael ◽

Yesihak Yusuf Mummed ◽

Abdulmuen Mohammed Ibrahim

Keyword(s):

Fatty Acids ◽

Meat Quality ◽

Volatile Fatty Acids ◽

Near Infrared ◽

Water Solubility ◽

Quality Attributes ◽

Eating Quality ◽

Human Consumption ◽

Cattle Meat

Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water, solubility of proteins, color, and tenderness. The meat composition and physical properties of muscles have been characterized for ensuring improved eating quality. Thus, the purpose of this paper was to review the major chemical compositional and physicochemical properties of meat and, at the same time, its quality attributes and factors that affect quality of meat. A number of structural features of meat as connective tissue, muscle fibers, and tendon that attaches the muscle to the bone are visible in joint meat examined through naked eyes. Water is quantitatively the most important component of meat comprising up to 75% of weight. Meat is also composed of amino acids, fatty acids, vitamins, minerals, and other important ingredients. Quality factors perceived by consumers are related to sensory attributes (e.g., color, tenderness, and flavor), nutritional properties (e.g., calories, vitamins’ content, and fatty acids’ profile), and appearance (e.g., exudation, marbling, and visible amount of fat). However, fresh meat quality can be defined instrumentally including composition, nutrients, color, water-holding capacity, tenderness, functionality, flavors, spoilage, and contamination. Visual inspection based on sensory quality attributes and different chemical methods are used to analyze meat quality. Other methods such as computer vision and imaging spectroscopy, gas chromatographic analysis, near-infrared technology, dual-energy X-ray absorptiometry, and computerized tomography scanning are also used in the meat industry. So, the aim of the present review is to review quality characteristics of cattle meat and its composition constituents.

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Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice

Breeding Science ◽

10.1270/jsbbs.63.233 ◽

2013 ◽

Vol 63 (2) ◽

pp. 233-237 ◽

Cited By ~ 2

Author(s):

Kuniaki Nagano ◽

Kunihiko Sasaki ◽

Takashi Endo

Keyword(s):

Rice Cultivar ◽

Eating Quality ◽

Cooked Rice

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The effect of breed and dietary energy concentration on lamb growth, carcass composition and meat quality

Proceedings of the British Society of Animal Science ◽

10.1017/s0308229600030774 ◽

1996 ◽

Vol 1996 ◽

pp. 109-109

Author(s):

M.I. Mustafa ◽

G.M. Webster ◽

Gillian M. Povey

Keyword(s):

Growth Rate ◽

Meat Quality ◽

Tissue Growth ◽

Carcass Composition ◽

Metabolizable Energy ◽

Energy Concentration ◽

Eating Quality ◽

Lamb Growth ◽

Different Levels

Previous trials at Newcastle have shown that plane of nutrition affects the growth performance, carcass composition and eating quality of lambs (Mustafa and Webster, 1995). It has also been found that lean tissue growth rate, a characteristic it is possible to manipulate nutritionally, influences meat quality in pigs and cattle (Whipple et al., 1990; Blanchard et al., 1995), although no similar studies have been undertaken with growing lambs. This experiment was designed to study the effect of four diets with different levels of metabolizable energy (ME) but with the same crude protein and undegradeable protein (DUP) levels on growth, carcass composition, tissue growth rate and meat quality characteristics of lambs of two breeds.

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The effect of breed and dietary energy concentration on lamb growth, carcass composition and meat quality

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200593065 ◽

1996 ◽

Vol 1996 ◽

pp. 109-109

Author(s):

M.I. Mustafa ◽

G.M. Webster ◽

Gillian M. Povey

Keyword(s):

Growth Rate ◽

Meat Quality ◽

Tissue Growth ◽

Carcass Composition ◽

Metabolizable Energy ◽

Energy Concentration ◽

Eating Quality ◽

Lamb Growth ◽

Different Levels

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The Rice Endosperm Enzyme Action Effect the Eating Quality of Cooked Rice

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.111.570 ◽

2016 ◽

Vol 111 (9) ◽

pp. 570-579

Author(s):

Yoshimasa TSUJII

Keyword(s):

Eating Quality ◽

Rice Endosperm ◽

Action Effect ◽

Enzyme Action ◽

Cooked Rice

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Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method

Food & Function ◽

10.1039/d0fo02499f ◽

2020 ◽

Vol 11 (11) ◽

pp. 9881-9891

Author(s):

Tiantian Fu ◽

Liya Niu ◽

Yun Li ◽

Dongming Li ◽

Jianhui Xiao

Keyword(s):

Blood Glucose ◽

Starch Digestibility ◽

Eating Quality ◽

Cooking Method ◽

In Vitro Starch Digestibility ◽

Cooked Rice ◽

High Glycemic Index ◽

Staple Diet

Cooked rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose.

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Rice Proteins Bring Good Relationship between Eating Quality of Cooked Rice and Brewing Suitability of Sake

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan1988.103.145 ◽

2008 ◽

Vol 103 (3) ◽

pp. 145-149

Author(s):

Sachiko FURUKAWA

Keyword(s):

Eating Quality ◽

Good Relationship ◽

Cooked Rice

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The Microbiological Quality of Cooked Rice from Restaurants and Take-Away Premises in the United Kingdom

Journal of Food Protection ◽

10.4315/0362-028x-62.8.877 ◽

1999 ◽

Vol 62 (8) ◽

pp. 877-882 ◽

Cited By ~ 33

Author(s):

G. L. NICHOLS ◽

C. L. LITTLE ◽

V. MITHANI ◽

J. de LOUVOIS

Keyword(s):

United Kingdom ◽

Microbiological Quality ◽

Point Of Sale ◽

E Coli ◽

Cooked Rice ◽

The United Kingdom ◽

Bacillus Spp ◽

Rice Samples ◽

The Uk

The microbiological quality of 4,162 samples of cooked rice from restaurants and take-away premises in the United Kingdom was examined, including ready-to-eat rice purchased at point-of-sale and rice that was stored precooked for reheating on demand. The majority of point-of-sale cooked rice samples (1,855 of 1,972; 94%) were of acceptable microbiological quality, but 15 (1%) samples were of unacceptable quality (Bacillus spp. and B. cereus, ≥105 CFU/g; Escherichia coli, ≥104 CFU/g), indicating a potential risk to health. The prevalence of Bacillus spp., B. cereus, and E. coli was significantly greater in precooked stored rice than in point-of-sale cooked rice (P < 0.005 to 0.0005). Bacillus spp. (≥104 CFU/g), B. cereus (≥104 CFU/g), and E. coli (≥102 CFU/g) were present in 7%, 2%, and 9% of precooked stored samples, respectively, compared to 2%, 0.5%, and 1%, respectively in point-of-sale samples. Although final heating at the point of sale reduces the levels of microorganisms present in rice it will not inactivate the B. cereus emetic toxin if present. Rice from Indian premises was of poorer microbiological quality than that from Chinese and other premises. Although most point-of-sale cooked rice samples (94%) were of an acceptable microbiological quality, evidence from this study indicates that the microbiological quality of cooked rice sold from certain outlets in the UK is of concern.

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