scholarly journals Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel

2017 ◽  
Vol 35 (No. 5) ◽  
pp. 392-400
Author(s):  
Etaio Iñaki ◽  
Gil Pilar F ◽  
Ojeda Mónica ◽  
Barron Luis Javier R ◽  
Elortondo Francisco José Pérez
Keyword(s):  
Quality Assessment ◽  
Meat Quality ◽  
Sensory Quality ◽  
Specific Method ◽  
Trained Panel ◽  
Cooked Meat

Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops with three different degrees of carcass fat cover were analysed according to a specific method for sensor y quality assessment. A trained panel evaluated the samples and scored the sensor y quality related to odour, texture, flavour, and persistence. Samples with higher carcass fat cover presented significantly better scores for texture, flavour, and persistence, although not for odour. When calculating global sensor y quality by integrating the cited parameters, significant differences were found between the three fat cover groups. Texture, f lavour, and persistence were also correlated with fat cover and marbling degree. Specific sensor y characteristics (medium tenderness, slightly tough, rancid odour, cooked meat aroma, equal or higher than fat aroma, ver y low aroma intensity, dominance of fat aroma, obvious liver aroma and milky aroma) contributed to explaining the quality differences obser ved among the groups.

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.

Consumer perception vs sensory assessment of the quality of clothes of selected brands available on the Polish market

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Renata Salerno-Kochan ◽  
Paweł Turek
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Brand Names ◽  
Survey Method ◽  
Quality Level ◽  
Sensory Assessment ◽  
Content Type ◽  
Significant Difference ◽  
Consumer Assessment

PurposeThe aim of the study reported in this article was to establish whether the quality of clothes of a given brand is perceived and assessed by consumers at the same level. An additional purpose was to identify the features that characterize the quality of popular, among Polish young female consumers, clothing brands and to classify them according to their quality level (perceived and assessed).Design/methodology/approachThe article presents two approaches to consumer assessment of the quality of clothes: the survey method, in which the product quality was determined by 320 Polish female young respondents (19–25) based on their own previous experiences and impressions related to a particular clothing brand, and a direct assessment of shirts of selected brands using a sensory quality assessment method, a five-point hedonic scale with the verbal anchor (115 evaluators).FindingsThe research has revealed a significant difference between the perception of selected quality features of brands and the consumer assessment of the products. The perception maps developed based on the PROFIT analysis (PROperty FITting) as well as on cluster analysis provided interesting information about the situation of selected brands and their features in comparison with others and allowed to identify strong and weak features characterizing a given category.Research limitations/implicationsThis study has several limitations. First and foremost, the research results cannot be generalized to all consumers because they encompass the results from one national context and one population of respondents (young females). It should also be noted that the conducted research comprises only the most popular clothing brands available on the Polish market, in particular, the fast fashion segment brands. Furthermore, it would be advisable to carry out a sensory assessment of the quality of other clothing items offered under the brand names investigated.Practical implicationsThis research could be a valuable source of information for clothing company managers, thanks to which they could better manage their brand and its position on the market. When undertaking marketing activities consisting of building positive perceptions about the product, it is important to make sure that the product offers an attractive sensory experience. When real quality deviates from consumer perceptions about the quality, managers should take corrective actions to restore and even improve the brand image in the eyes of the consumer, as well as to ensure the brand and the products offered under it a stable position on the market.Originality/valueBy comparing two approaches to consumer quality assessment, discrepancies between declared and real (sensory) quality of clothes have been identified and the distinctive features that differentiate selected brands regarding their quality level have been indicated.

scholarly journals Microbial and Sensory Quality of Refrigerated Market Fryers1

1991 ◽  
Vol 54 (9) ◽  
pp. 704-717 ◽  
Author(s):  
YINGHWEI CHEN ◽  
MARGY J. WOODBURN ◽  
MARY W. KELSEY
Keyword(s):  
Sensory Quality ◽  
Narrow Range ◽  
Retail Markets ◽  
Microbial Counts ◽  
Four Seasons ◽  
Thermophilic Campylobacter ◽  
Sensory Qualities ◽  
The Mean ◽  
Cooked Meat

Equal numbers of dressed, bagged whole frying chickens from major Oregon and southern and midwestern processors were purchased from retail markets in each of the four seasons in 1988 for a total of 288 samples. Birds were stored at 3°C for 6 d. Sensory evaluation was done by a minimum of 9 and a maximum of 12 trained panelists using 9-point scales. The flavor and intensity of cooked meat and skin, the aroma and intensity of raw and simmered meat, and raw sliminess were evaluated. Total aerobic microorganisms, psychrotrophic microorganisms, and pseudomonads and thermophilic Campylobacter (two seasons) were determined on raw samples. A slime smear test was also used to determine sliminess. The season and sources of fryers had no significant effect on the microbial counts and sensory qualities. Whether the chicken was evaluated before the “sell-by” date on the package or after was not significantly related to sensory scores or microbial numbers. The mean scores for flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly correlated (r=−0.88) to the aroma quality. The slime smear tests had a positive relationship (p<0.05) to the raw sliminess score by panelists and to microbial counts. Correlations between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but weak. The narrow range of microbial counts may explain the weakness of correlations found. Cephalothin-resistant, thermophilic Campylobacter was recovered from 42% of the raw birds.

The effects of method of castration, rearing condition and diet on sensory quality of pork assessed by a trained panel

Meat Science ◽  
2010 ◽  
Vol 86 (2) ◽  
pp. 498-504 ◽  
Author(s):  
Carine Pauly ◽  
Peter Spring-Staehli ◽  
John V. O'Doherty ◽  
Silvia Ampuero Kragten ◽  
Sébastien Dubois ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Trained Panel ◽  
Rearing Condition

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

scholarly journals Carcass and breast meat quality of broilers feed with extruded corn

2011 ◽  
Vol 27 (4) ◽  
pp. 1697-1703 ◽  
Author(s):  
N. Dzinic ◽  
Dj. Okanovic ◽  
M. Jokanovic ◽  
T. Tasic ◽  
V. Tomovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Quality ◽  
Carcass Weight ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Experimental Group ◽  
Chicken Breast Meat

The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L

Meat and carcass quality of Dexter cattle compared with that of suckler, Charolais-cross calves: a preliminary study

2019 ◽  
Vol 59 (5) ◽  
pp. 986 ◽  
Author(s):  
K. Giller ◽  
I. D. M. Gangnat ◽  
P. Silacci ◽  
J. Messadene-Chelali ◽  
M. Kreuzer ◽  
...  
Keyword(s):  
Meat Quality ◽  
Biceps Femoris ◽  
High Price ◽  
Lower Body ◽  
High Quality ◽  
Confounding Effect ◽  
Trained Panel ◽  
Important Quality ◽  
Preliminary Study

Tenderness, flavour and colour are the most important quality traits of beef that are influenced by breed and age. Suckler calves (SC) produce very tender, high-quality meat. Extensively growing, small-framed breeds are known for high-quality beef, but information about the particularly small Dexter cattle (D) is yet unavailable. Eight D and seven Charolais-crossbreed SC were kept for 11 weeks on alpine pastures to be able to compare their meat quality. The SC were kept with their dams. The animals of the two breeds were slaughtered at different ages (D: 15 months and SC: 7 months) consistent with their respective production system conventions. Although this meant that age and breed effects were confounded, slaughter took place at the same carcass fatness score, thereby avoiding a confounding effect on meat quality. Quality of the carcass and of two muscles (M. biceps femoris, M. longissimus thoracis) was analysed. Despite being older, D had lower body and carcass weights, dressing percentage and bodyweight gains than SC. Dexter meat was darker than SC meat. Shear force did not differ between D and SC in the M. longissimus thoracis but was higher in the M. biceps femoris from D than from SC. Sensory analysis by a trained panel demonstrated an overall preference for D meat, associated with more favourable flavour and juiciness. Tenderness was not rated differently. Despite the unfavourable darker colour of D compared with SC meat, its characteristic flavour might attract consumers in a high-price niche market. For a more comprehensive characterisation, sensory evaluation of additional muscles is required. Additional measurements on a larger number of animals and muscles are required.

scholarly journals Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2440
Author(s):  
Sophie Atkinson ◽  
Bo Algers ◽  
Joaquim Pallisera ◽  
Antonio Velarde ◽  
Pol Llonch
Keyword(s):  
Carbon Dioxide ◽  
Quality Assessment ◽  
Animal Welfare ◽  
Electric Conductivity ◽  
Meat Quality ◽  
Behavioral Indicators ◽  
Slaughter Pigs ◽  
Hypercapnic Hypoxia ◽  
Carbon Dioxide Co2

This study assessed aversion, stunning effectiveness, and product quality of nitrogen and carbon dioxide (CO2) mixtures used for stunning pigs. A total of 1852 slaughter pigs divided into two similar batches was assessed during routine slaughter in a Swedish commercial abattoir using either hypercapnic-hypoxia (20% CO2 and less than 2% O2; 20C2O) or hypercapnia (90% CO2; 90C) gas mixtures. Behavioral indicators of aversion and discomfort were recorded. After exposure, the stunning quality was assessed through brainstem reflexes. After slaughter, the pH and electric conductivity of carcasses were assessed to estimate the incidence of pale, soft, and exudative (PSE) pork, and the presence of ecchymosis were inspected. Compared to 90C, pigs exposed to 20C2O showed a later (p < 0.05) onset of behaviors indicative of aversion, and a lower (p < 0.01) incidence of breathlessness. However, unconsciousness (i.e., losing posture) appeared earlier (p < 0.01) in 90C compared to 20C2O. In 90C, all (100%) pigs were adequately stunned, whereas in 20C2O a 7.4% of pigs showed signs of poor stunning, especially when oxygen concentrations were >2% (p < 0.001). The percentage of PSE carcasses was higher (p < 0.01) in 20C2O than 90C. In conclusion, compared to 90C, 20C2O reduced aversion and discomfort but showed lower stun effectiveness, especially when O2 was above 2%, and a slightly poorer pork quality.

scholarly journals Sensory quality of wine: quality assessment by merging ranks of an expert-consumer panel

2017 ◽  
Vol 23 (3) ◽  
pp. 318-328 ◽  
Author(s):  
G. De Mets ◽  
P. Goos ◽  
M. Hertog ◽  
C. Peeters ◽  
J. Lammertyn ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Sensory Quality ◽  
Wine Quality ◽  
Consumer Panel
Sign in / Sign up

Export Citation Format

Share Document