scholarly journals A study to investigate factors affecting Asian consumers’ visual and sensory preferences of six beef shank cuts

2020 ◽  
Author(s):  
Amelia Welter ◽  
Brittany Olson ◽  
Elizabeth A. E. Boyle ◽  
Emily A Rice ◽  
Michael Chao ◽  
...  
Keyword(s):  
Factors Affecting ◽  
Asian Consumers

scholarly journals Sensory and Visual Evaluation of Six Different Beef Shank Cuts from Asian Consumers

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
W. J. Wu ◽  
E. Rice ◽  
B. Olson ◽  
T. O’Quinn ◽  
T. Houser ◽  
...  
Keyword(s):  
Connective Tissue ◽  
Biceps Brachii ◽  
Flexor Digitorum Superficialis ◽  
Surface Color ◽  
Visual Evaluation ◽  
Factors Affecting ◽  
Beef Carcasses ◽  
The Right ◽  
Flexor Digitorum ◽  
Asian Consumers

ObjectivesThe objective of this study was to evaluate factors affecting Asian consumers’ purchasing decisions and eating preferences of six different beef shank cuts.Materials and MethodsSix shank cuts, three from forequarter [biceps brachii (shank A); a combination of deep digital flexor and flexor digitorum superficialis (shank B); extensor carpi radialis (shank C)], and three from hindquarter [flexor digitorum superficialis (shank D); deep digital flexor (shank E), a combination of long digital extensor, medial digital extensor and peroneus tertius (shank F)] were collected from 12 USDA low choice beef carcasses (n = 72). Shanks from the left side of the carcasses were used for consumer panels and stewed in water for 90 min at 98°C. Asian consumers (n = 91) from Manhattan, KS, evaluated samples for connective tissue texture, amount of connective tissue, juiciness, flavor, overall texture (a combination of myofibrillar tenderness and connective tissue texture) and sensory overall liking. Consumers (n = 84) also visually evaluated the size, surface color and visual overall liking of shank samples from the right side of the carcasses. Finally, consumers rated each sample as either acceptable or unacceptable. All ratings were done on either a Just About Right (JAR) or a continuous line scale.ResultsShanks A, C, D and F received similar scores close to JAR (P > 0.05) for connective tissue texture. Connective tissue texture of shank E was harder than shanks A and D, and shank B was the hardest of all (P < 0.01). For connective tissue amount, shanks A, D, and E received ratings close to JAR (P > 0.05). Consumers rated shank B with too much and shank C and F with too little (P < 0.01) connective tissue. Shanks A, D, and F received similar ratings close to JAR for juiciness (P > 0.05), while shanks C and E were rated less juicy, and shank B was the least juicy among all (P < 0.01). For overall texture, shanks A, D, and F received similar ratings close to JAR (P > 0.05), and shanks C and E were tougher than those rated JAR (P < 0.01). Again, shank B was the toughest among all for overall texture (P < 0.01). Shanks A, D, and F received the highest sensory overall liking scores, followed by shanks C and E, and shank B received the lowest overall liking score among all the shank cuts (P < 0.01). All shank cuts received high sensory acceptability scores (> 85%) except for shank B (62%; P < 0.01). Shanks A and C both received scores that were close to JAR for shank size. Consumers indicated that shanks B, E, and F were too big in size, while shank D was too small (P < 0.01). However, shanks B, C, E, and F had the greatest and similar raw weight (P > 0.05), followed by shank A, while shank D was the lightest of all (P < 0.01). For visual overall liking, shanks A and C received the highest scores, followed by shanks B, E, and F, and shank D received the lowest score (P < 0.05). Shanks A and C were most visually acceptable (> 95%), while shanks B, D, E, and F were less acceptable than shanks A and C (> 70%; P < 0.01). Finally, consumers indicated that there was no difference in flavor and surface color among different shank cuts (P > 0.05).ConclusionConnective tissue texture and amount directly affected Asian consumers’ eating preference for different beef shank cuts, while shank size was the main factor affecting their purchasing decision.

Progress In The Practical Application Of Automated Image Analysis To Tem Negatives

1977 ◽  
Vol 35 ◽  
pp. 214-217
Author(s):  
F. A. Heckman ◽  
E. Redman ◽  
J.E. Connolly
Keyword(s):  
Image Analysis ◽  
Image Quality ◽  
Exposure Time ◽  
Image Contrast ◽  
Automated Image Analysis ◽  
Practical Application ◽  
Factors Affecting ◽  
High Image Quality ◽  
Qualitative Evidence ◽  
Comprehensive Study

In our initial publication on this subject1) we reported results demonstrating that contrast is the most important factor in producing the high image quality required for reliable image analysis. We also listed the factors which enhance contrast in order of the experimentally determined magnitude of their effect. The two most powerful factors affecting image contrast attainable with sheet film are beam intensity and KV. At that time we had only qualitative evidence for the ranking of enhancing factors. Later we carried out the densitometric measurements which led to the results outlined below.Meaningful evaluations of the cause-effect relationships among the considerable number of variables in preparing EM negatives depend on doing things in a systematic way, varying only one parameter at a time. Unless otherwise noted, we adhered to the following procedure evolved during our comprehensive study:Philips EM-300; 30μ objective aperature; magnification 7000- 12000X, exposure time 1 second, anti-contamination device operating.

Factors affecting microstructural scale in liquid crystalline polymers

1990 ◽  
Vol 48 (4) ◽  
pp. 220-221
Author(s):  
Christine M. Dannels ◽  
Christopher Viney
Keyword(s):  
Liquid Crystalline ◽  
Liquid Crystalline Polymers ◽  
Factors Affecting ◽  
Crystalline Polymers ◽  
Thermal Expansion Coefficients ◽  
Low Thermal Expansion ◽  
Lower Viscosity ◽  
Fine Microstructure ◽  
Planar Orientation ◽  
Strength And Stiffness

Processing polymers from the liquid crystalline state offers several advantages compared to processing from conventional fluids. These include: better axial strength and stiffness in fibers, better planar orientation in films, lower viscosity during processing, low solidification shrinkage of injection moldings (thermotropic processing), and low thermal expansion coefficients. However, the compressive strength of the solid is disappointing. Previous efforts to improve this property have focussed on synthesizing stiffer molecules. The effect of microstructural scale has been overlooked, even though its relevance to the mechanical and physical properties of more traditional materials is well established. By analogy with the behavior of metals and ceramics, one would expect a fine microstructure (i..e. a high density of orientational defects) to be desirable.Also, because much microstructural detail in liquid crystalline polymers occurs on a scale close to the wavelength of light, light is scattered on passing through these materials.

Factors affecting dentist participation in a state Medicaid program

1990 ◽  
Vol 54 (11) ◽  
pp. 638-643 ◽  
Author(s):  
PC Damiano ◽  
ER Brown ◽  
JD Johnson ◽  
JP Scheetz
Keyword(s):  
Medicaid Program ◽  
Factors Affecting

Speech Therapy Services in a Large School System: A Six-Year Overview

1976 ◽  
Vol 7 (4) ◽  
pp. 207-219 ◽  
Author(s):  
Constance P. DesRoches
Keyword(s):  
School System ◽  
Speech Therapy ◽  
Factors Affecting ◽  
Case Load ◽  
Number Of Children ◽  
School Population ◽  
System A ◽  
Therapy Services ◽  
And Shifts ◽  
Selection Factors

A statistical review provides analysis of four years of speech therapy services of a suburban school system which can be used for comparison with other school system programs. Included are data on the percentages of the school population enrolled in therapy, the categories of disabilities and the number of children in each category, the sex and grade-level distribution of those in therapy, and shifts in case-load selection. Factors affecting changes in case-load profiles are identified and discussed.

Assessing the Link Between Perception and Production in Cantonese Tone Acquisition

2019 ◽  
Vol 62 (5) ◽  
pp. 1243-1257 ◽  
Author(s):  
Peggy Pik Ki Mok ◽  
Holly Sze Ho Fung ◽  
Vivian Guo Li
Keyword(s):  
Language Acquisition ◽  
General Principle ◽  
Choice Task ◽  
Factors Affecting ◽  
Tone Pair ◽  
Tone Production ◽  
Monosyllabic Words ◽  
Early Production ◽  
Forced Choice Task ◽  
Production Accuracy

Purpose Previous studies showed early production precedes late perception in Cantonese tone acquisition, contrary to the general principle that perception precedes production in child language. How tone production and perception are linked in 1st language acquisition remains largely unknown. Our study revisited the acquisition of tone in Cantonese-speaking children, exploring the possible link between production and perception in 1st language acquisition. Method One hundred eleven Cantonese-speaking children aged between 2;0 and 6;0 (years;months) and 10 adolescent reference speakers participated in tone production and perception experiments. Production materials with 30 monosyllabic words were transcribed in filtered and unfiltered conditions by 2 native judges. Perception accuracy was based on a 2-alternative forced-choice task with pictures covering all possible tone pair contrasts. Results Children's accuracy of production and perception of all the 6 Cantonese tones was still not adultlike by age 6;0. Both production and perception accuracies matured with age. A weak positive link was found between the 2 accuracies. Mother's native language contributed to children's production accuracy. Conclusions Our findings show that production and perception abilities are associated in tone acquisition. Further study is needed to explore factors affecting production accuracy in children. Supplemental Material https://doi.org/10.23641/asha.7960826

Factors affecting the ability of dental cements to alter the pH of lactic acid solutions

2000 ◽  
Vol 27 (12) ◽  
pp. 1030-1033 ◽  
Author(s):  
M. Patel ◽  
H. Tawfik ◽  
Y. Myint ◽  
D. Brocklehurst ◽  
J. W. Nicholson
Keyword(s):  
Lactic Acid ◽  
Acid Solutions ◽  
Factors Affecting
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