scholarly journals Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S267-S270 ◽  
Author(s):  
I. Revilla ◽  
M. A Lurueña-Martínez ◽  
M. A Blanco-Lopez ◽  
A. M Vivar-Quintana ◽  
C. Palacios ◽  
...  
Keyword(s):  
Subcutaneous Fat ◽  
Sensory Characteristics ◽  
Left Half ◽  
Lamb Meat ◽  
Trained Panel ◽  
Conventional Production ◽  
Conventional Systems ◽  
Organic Meat ◽  
Conventional Counterpart

40 <I>L. dorsi</I> muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for the evaluation of characteristics, 30 meat descriptors in raw and grilled meat were selected. Additionally, overall appreciation was evaluated by 140 consumers in a home-use test. The results obtained show that the appearance of the organic meat was more fibrous, darker, and with a lower aroma intensity than the conventional counterpart, but with no differences in homogeneity or juiciness. In grilled meat, the organic samples had less subcutaneous fat, less fatness, a less fibrous texture and less aroma intensity, but also less juiciness. Regarding overall appreciation, the consumers gave higher scores to the organically produced samples.

scholarly journals Nutritional and sensory value of conventionally vs organically grown Chinese radish (Raphanus sativus L. var. longipinnatus)

2014 ◽  
Vol 41 (No. 2) ◽  
pp. 64-70
Author(s):  
M. Jurica ◽  
K. Petříková
Keyword(s):  
Matter Content ◽  
Organic Production ◽  
Dry Matter Content ◽  
Crude Fibre ◽  
Organic Cultivation ◽  
Conventional Production ◽  
Certified Organic ◽  
Sensorial Evaluation ◽  
Conventional Systems ◽  
Organically Grown

The nutritional and sensory value of Chinese radish, cv. Jarola F1, grown in organic and conventional systems was evaluated. The experiments were based on certified organic land and conventional land of the Czech University of Life Sciences Prague at the experimental station of Troja. Radish was grown in two spacings. Radish from the organic cultivation system exhibited a significantly lower dry matter content compared to the conventional production, 62.4 g/kg <br /> and 68.9 g/kg, respectively. This can be explained by growing under unwoven textile. Furthermore, radish cultivated organically had a significantly lower content of monosaccharides (17.2 mg/kg, while the conventional production contained 26.1 mg/kg) and significantly higher contents of nitrates. The content of vitamin C in organic production tended to be higher (212 mg/kg, in conventional production 169 mg/kg). The crude fibre content or the content of minerals was not significantly affected by the growing system. Growing spacing did not affect the nutritional value. Organically produced radish had better sensorial evaluation. &nbsp;

scholarly journals The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2665 ◽  
Author(s):  
Qianli Ma ◽  
Nazimah Hamid ◽  
Indrawati Oey ◽  
Kevin Kantono ◽  
Mustafa Farouk
Keyword(s):  
High Pressure ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Fatty Acid Content ◽  
Thiobarbituric Acid ◽  
High Pressure Processing ◽  
Sensory Characteristics ◽  
Pressure Increase ◽  
Lamb Meat ◽  
The Impact

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.

Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

2015 ◽  
Vol 76 ◽  
pp. 725-734 ◽  
Author(s):  
B.A. Dos Santos ◽  
P.C. Bastianello Campagnol ◽  
A.G. da Cruz ◽  
M.T.E.L. Galvão ◽  
R.A. Monteiro ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Low Sodium ◽  
Fermented Sausages ◽  
Trained Panel ◽  
Dry Fermented Sausages

scholarly journals The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 635
Author(s):  
Isabel Revilla ◽  
Javier Plaza ◽  
Carlos Palacios
Keyword(s):  
Production System ◽  
Ageing Time ◽  
Sensory Characteristics ◽  
Average Amount ◽  
Beef Quality ◽  
Beef Meat ◽  
Physico Chemical ◽  
Conventional Production ◽  
Ageing Period ◽  
Intramuscular Fat Content

This study investigated the influence of the production system (conventional vs. organic), the grass consumption level and the ageing period (7 and 14 days) on beef quality. Three groups of samples from Limousin × Avileña calves were analysed: F100, formed by animals fed 100% on forage; F74, formed by animals fed on an average amount of forage of 74%; and F35, formed by animals fed on straw fodder (35%) and concentrate (65%). The results showed that the higher the grass content, the lower the fat oxidation and the higher the n-3 content, but also the higher the SFA level, the initial Warner-Bratzler shear force (WBSF), and the more residue it leaves on chewing. As for the effect of production system, organic samples showed higher intramuscular fat content and lower moisture and MUFA content. These samples were darker and showed lower values for flavour quality. Among the organic samples, F100 had higher n-3 and CLA content and higher values for colour, hardness, odour and flavour quality. Increased ageing time may improve the sensory characteristics of the meat, especially in the case of the F100 samples. The results pointed out that F100 samples aged at least 14 days showed the best physico-chemical, nutritional and sensory characteristics.

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

2000 ◽  
Vol 6 (3) ◽  
pp. 235-242 ◽  
Author(s):  
R. Cava ◽  
J. Ventanas ◽  
J. Ruiz ◽  
A.I. Andres ◽  
T. Antequera
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Biceps Femoris ◽  
Sensory Characteristics ◽  
Biceps Femoris Muscle ◽  
Free Range ◽  
Semimembranosus Muscle ◽  
Trained Panel ◽  
Rearing Conditions ◽  
Femoris Muscle

The effects of pig rearing conditions (free-range system based on acorn and pasture versus confinement on a concentrate feed) and muscle location (biceps femoris and semimembranosus) on sensory characteristics of dry-cured Iberian hams were studied. Muscle samples were sensorily evaluated for appearance, texture, aroma and flavor attributes by a trained panel. Muscle location significantly affected texture and appearance traits. Semimembranosus muscle was harder, dryer and more fibrous than was biceps femoris muscle. Rearing conditions significantly affected sensory attributes related to fatty acid composition and lipid content of meat. Hams from free-range pigs showed higher scores in oiliness, brightness of the lean, marbling, and aroma and flavor traits than did hams from pigs raised in confinement.

Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110024
Author(s):  
Ricardo Daniel Estévez-López ◽  
Belén García-Gómez ◽  
M. Lourdes Vázquez-Odériz ◽  
Nieves Muñoz Ferreiro ◽  
M. Ángeles Romero-Rodríguez
Keyword(s):  
Sensory Characteristics ◽  
Sensory Profile ◽  
Trained Panel

scholarly journals Natural CLA-Enriched Lamb Meat Fat Modifies Tissue Fatty Acid Profile and Increases n-3 HUFA Score in Obese Zucker Rats

Biomolecules ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 751 ◽  
Author(s):  
Gianfranca Carta ◽  
Elisabetta Murru ◽  
Claudia Manca ◽  
Andrea Serra ◽  
Marcello Mele ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Subcutaneous Fat ◽  
Zucker Rats ◽  
Nutritional Values ◽  
Animal Fats ◽  
Lamb Meat ◽  
Acid Ratio ◽  
Obese Zucker Rats ◽  
Animal Diet

Ruminant fats are characterized by different levels of conjugated linoleic acid (CLA) and α-linolenic acid (18:3n-3, ALA), according to animal diet. Tissue fatty acids and their N-acylethanolamides were analyzed in male obese Zucker rats fed diets containing lamb meat fat with different fatty acid profiles: (A) enriched in CLA; (B) enriched in ALA and low in CLA; (C) low in ALA and CLA; and one containing a mixture of olive and corn oils: (D) high in linoleic acid (18:2n-6, LA) and ALA, in order to evaluate early lipid metabolism markers. No changes in body and liver weights were observed. CLA and ALA were incorporated into most tissues, mirroring the dietary content; eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased according to dietary ALA, which was strongly influenced by CLA. The n-3 highly-unsaturated fatty acid (HUFA) score, biomarker of the n-3/n-6 fatty acid ratio, was increased in tissues of rats fed animal fats high in CLA and/or ALA compared to those fed vegetable fat. DHA and CLA were associated with a significant increase in oleoylethanolamide and decrease in anandamide in subcutaneous fat. The results showed that meat fat nutritional values are strongly influenced by their CLA and ALA contents, modulating the tissue n-3 HUFA score.

Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat

Meat Science ◽  
1988 ◽  
Vol 23 (3) ◽  
pp. 165-177 ◽  
Author(s):  
G.R. Acuff ◽  
J.W. Savell ◽  
H.R. Cross ◽  
M.K. Boxer ◽  
C. Vanderzant
Keyword(s):  
Subcutaneous Fat ◽  
Sensory Characteristics ◽  
Pork Loin
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