scholarly journals Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems

2016 ◽  
Vol 97 (3) ◽  
pp. 753-760 ◽  
Author(s):  
Pere Albertí ◽  
María M Campo ◽  
María J Beriain ◽  
Guillermo Ripoll ◽  
Carlos Sañudo
Keyword(s):  
Vitamin E ◽  
Sensory Quality

scholarly journals Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat

1983 ◽  
Vol 62 (7) ◽  
pp. 1224-1230 ◽  
Author(s):  
I. BARTOV ◽  
D. BASKER ◽  
S. ANGEL
Keyword(s):  
Vitamin E ◽  
Sensory Quality ◽  
Dietary Vitamin ◽  
Turkey Meat ◽  
The Stability

Sensory quality of marinated frozen stored chicken thighs as affected by dietary fish fat and vitamin E

2002 ◽  
Vol 37 (1) ◽  
pp. 29-39 ◽  
Author(s):  
Maria B. Mielnik ◽  
Olav Herstad ◽  
Per Lea ◽  
John Nordal ◽  
Astrid Nilsson
Keyword(s):  
Vitamin E ◽  
Sensory Quality ◽  
Dietary Fish

Retention of Fortified Vitamin E and Sensory Quality of Fresh-Cut Pears by Vacuum Impregnation With Honey

2006 ◽  
Vol 71 (7) ◽  
pp. S553-S559 ◽  
Author(s):  
D.S. Lin ◽  
S.W. Leonard ◽  
C. Lederer ◽  
M.G. Traber ◽  
Y. Zhao
Keyword(s):  
Vitamin E ◽  
Sensory Quality ◽  
Vacuum Impregnation ◽  
Fresh Cut

scholarly journals Gradually increasing vitamin E dose allow to increase dietary polyunsaturation level while maintaining the oxidation status of lipids and proteins in chicken breast muscle

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Piotr Sałek ◽  
Paweł Konieczka ◽  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Aleksandra Rosikiewicz ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Beef Tallow ◽  
Sensory Quality ◽  
Oxidative Status ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Commercial Chicken ◽  
Supplemental Fat

Abstract Feeding broilers diets high in n-3 long-chain polyunsaturated fatty acids (n-3 PUFA) increases their incorporation into the meat but it may compromises meat quality due to oxidation of lipids and protein. Increased dietary vitamin E (vE) level downregulate this process, but its excessive level might exceed the physiological requirements for the maintenance of redox balance. This study investigated the sensory characteristics and oxidative status of meat from chickens fed diets supplemented with fish oil (FO) with or without gradually increasing doses of vE. The meat samples were obtained from total of 27 female broilers of Ross 308 strain (9 birds per each of 3 dietary treatment), which were housed according to the standard management practice for commercial chicken houses over a period of 36 days. Chickens were fed diets contained 80 g/kg of supplemental fat, but the diets differed in fat composition; control diet (80 g/kg diet beef tallow as supplemental fat and a basal vE dose; 40 IU of dl-α-tocopheryl acetate; diet containing mixture of FO and beef tallow as supplemental fat (50:30 w/w g/kg diet) and a basal vE dose (E1), or diet (E2) as diet E1 but with gradually increasing vE dose (120/240 IU/kg diet fed between days 8-21 and days 22-36, respectively). The highest sensory quality and the lowest oxidative status of meat was found in the control chickens. FO decreased the sensory quality of the meat and increased lipid oxidation as well it had an impact on the lipid profile in muscle tissue (PUFA, n-3 ALA, EPA, DHA). Administration of a graded vE dose increased the sensory quality of the meat and did not limit lipid oxidation but maintained protein oxidation balance.

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽  
2013 ◽  
Vol 94 (1) ◽  
pp. 105-114 ◽  
Author(s):  
I. Etaio ◽  
P.F. Gil ◽  
M. Ojeda ◽  
M. Albisu ◽  
J. Salmerón ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Methodological Approach

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

2021 ◽  
Author(s):  
Safinaj Huq ◽  
Pabitra Chandra Das ◽  
Md. Ahmadul Islam ◽  
Md. Fahad Jubayer ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Sensory Quality

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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