scholarly journals Trained Sensory Panel Evaluation of 9 Beef Cuts from 3 USDA Quality Grades

2017 ◽  
Vol 1 (3) ◽  
pp. 73-73
Author(s):  
O. Khatri ◽  
L. Drey ◽  
K. Nyquist ◽  
J. Legako ◽  
J. Gonzalez ◽  
...  
Keyword(s):  
Sensory Panel ◽  
Panel Evaluation

Blade Tenderization Effects on Cooking and Palatability Characteristics of Steaks from Bullock and Cow Carcasses

1979 ◽  
Vol 42 (7) ◽  
pp. 563-566 ◽  
Author(s):  
G. C. SMITH ◽  
S. C. SEIDEMAN ◽  
Z. L. CARPENTER
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Cooking Time ◽  
Longissimus Dorsi ◽  
Sensory Panel ◽  
High Quality ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Blade Tenderization ◽  
Panel Evaluation

Steaks (n = 240) from bullock and cow carcasses were studied to determine effects of blade tenderization on cooking and palatability characteristics. After two control (0×) steaks were removed, strip loins, inside rounds, outside rounds and top sirloin butts (all boneless) were blade-tenderized; additional steaks were removed after one (1×) and two (2×) passes through a blade tenderizer. Evaluations included cooking time, cooking loss, visual degree of doneness, Warner-Bratzler shear force and sensory panel evaluation for tenderness, amount of organoleptically detectable connective tissue, flavor, juiciness and overall palatability. Blade tenderization of bullock muscles resulted in steaks which required less time to cook, had decreased amounts of organoleptically detectable connective tissue and had increased tenderness, flavor and overall palatability ratings. Blade tenderization of cow muscles had little or no effect on cooking characteristics, tenderness, flavor, or overall palatability of muscles from the round but increased the tenderness, decreased the shear force value and amount of organoleptically detectable connective tissue, and increased the overall palatability of the longissimus dorsi muscle. Blade tenderization, though it will usually improve tenderness, will not improve the product enough to make beef of unsatisfactory quality comparable to that from high quality beef.

scholarly journals Sensory Panel Evaluation of Pickled Eggs

1981 ◽  
Vol 60 (6) ◽  
pp. 1348-1349
Author(s):  
J.C. ACTON
Keyword(s):  
Sensory Panel ◽  
Panel Evaluation

scholarly journals Trained Sensory Panel Evaluation of 5 Beef Strip Loin Quality Treatments Cooked to S6x Degrees of Doneness

2018 ◽  
Vol 2 (2) ◽  
pp. 12-12
Author(s):  
L. N. Drey ◽  
L. L. Prill ◽  
B. A. Olson ◽  
E. A. Rice ◽  
J. M. Gonzalez ◽  
...  
Keyword(s):  
Sensory Panel ◽  
Strip Loin ◽  
Panel Evaluation

A note on the effect of mixed or segregated penning of boars and gilts over the live-weight range 20 to 80 kg on performance, carcass characteristics and behaviour

1984 ◽  
Vol 38 (3) ◽  
pp. 503-506 ◽  
Author(s):  
W. C. Smith ◽  
G. Pearson ◽  
R. J. Holmes
Keyword(s):  
Carcass Characteristics ◽  
Live Weight ◽  
Agonistic Behaviour ◽  
Sensory Panel ◽  
Weight Range ◽  
Single Sex ◽  
Panel Evaluation

ABSTRACTIn a study involving 32 boars and 32 gilts penned in either single-sex or mixed-sex groups of eight over the live-weight range 20 to 80 kg, the system of penning did not influence performance or carcass measurements, and with boars had only slight effects on the colour and ultimate pH of the m. longissimus. Sensory panel evaluation of heated backfat from fresh and cured carcasses of boars showed a similar and low sex odour level for single- and mixed-sex groups. System of penning did not influence the extent and duration of agonistic behaviour nor the incidence of mountings.

Trained sensory panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

Meat Science ◽  
2015 ◽  
Vol 101 ◽  
pp. 130-131 ◽  
Author(s):  
O. Ron ◽  
L. Woolley ◽  
T. O'Quinn ◽  
J. Legako ◽  
C. Brooks ◽  
...  
Keyword(s):  
Sensory Panel ◽  
Panel Evaluation

Physical and Sensory Characteristics of Pork Loins Stored in Vacuum or Modified Atmosphere Packages

1980 ◽  
Vol 43 (4) ◽  
pp. 272-276 ◽  
Author(s):  
L. C. HALL ◽  
G. C. SMITH ◽  
C. W. DILL ◽  
Z. L. CARPENTER ◽  
C. VANDERZANT
Keyword(s):  
Storage Period ◽  
Sensory Characteristics ◽  
Modified Atmosphere ◽  
Sensory Panel ◽  
Retail Display ◽  
Retail Cuts ◽  
Muscle Color ◽  
Panel Evaluation

Wholesale pork loins were either vacuum-packaged, packaged in an atmosphere of 20% CO2 + 80% N2 or packaged in an atmosphere of 40% CO2 + 60% N2. After storage, the primal cuts were evaluated visually for muscle color, fat cover appearance, off-odor, lean surface discoloration and overall appearance. Retail cuts fabricated from the wholesale loins were evaluated for surface discoloration and overall appearance during a 5-day retail display period or they were used for sensory panel evaluation. Few significant differences between packaging treatments were found during the storage period for traits evaluated on the primal cuts. Few significant differences between packaging treatments were observed for either retail display data or sensory panel evaluation.

A Sensory Panel Evaluation of Selected Species of Finfish

1993 ◽  
Vol 1 (3) ◽  
pp. 37-44
Author(s):  
Lynn Dellenbarger ◽  
Alvin Schupp ◽  
Joseph Liuzzo ◽  
Linda Andrews
Keyword(s):  
Sensory Panel ◽  
Panel Evaluation

scholarly journals Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1914
Author(s):  
Scott Lafontaine ◽  
Kay Senn ◽  
Laura Knoke ◽  
Christian Schubert ◽  
Johanna Dennenlöhr ◽  
...  
Keyword(s):  
North American ◽  
Alternative Food ◽  
Chemical Components ◽  
Sensory Panel ◽  
Food And Beverage ◽  
Beer Flavor ◽  
Chemical Techniques ◽  
Selection Of

Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian consumers). The aroma and taste profiles of the commercial NABs, a commercial soda, and a carbonated seltzer water (n = 44) were characterized using replicated descriptive and CATA analyses performed by a trained sensory panel (i.e., 11 panelists). A number of non-volatile and volatile techniques were then used to chemically deconstruct the products. Consumer analysis (i.e., 129 Northern Californian consumers) was also used to evaluate a selection of these NABs (i.e., 12) and how similar they thought the aroma, taste and mouthfeels of these products were to beer, soda, and water. The results show that certain constituents drive the aroma and taste profiles which are responsible for invoking beer perception for these North American consumers. Further, beer likeness might not be a driver of preference in this diverse beverage class for Northern Californian consumers. These are important insights for brewers planning to create products for similar markets and/or more broadly for companies interested in designing other functional/alternative food and beverage products.

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