129 The effects of instrumental color and extractible lipid content on sensory characteristics of pork chops cooked to a medium-rare degree-of-doneness

2017 ◽  
Vol 95 (suppl_2) ◽  
pp. 61-61
Author(s):  
K. B. Wilson ◽  
M. F. Overholt ◽  
C. M. Shull ◽  
C. R. Schwab ◽  
A. C. Dilger ◽  
...  
Keyword(s):  
Lipid Content ◽  
Sensory Characteristics ◽  
Instrumental Color

The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness

2017 ◽  
Vol 95 (5) ◽  
pp. 2052 ◽  
Author(s):  
K. B. Wilson ◽  
M. F. Overholt ◽  
C. M. Shull ◽  
C. Schwab ◽  
A. C. Dilger ◽  
...  
Keyword(s):  
Lipid Content ◽  
Sensory Characteristics ◽  
Instrumental Color ◽  
Pork Loin

scholarly journals The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness1

2017 ◽  
Vol 95 (5) ◽  
pp. 2052-2060 ◽  
Author(s):  
K. B. Wilson ◽  
M. F. Overholt ◽  
C. M. Shull ◽  
C. Schwab ◽  
A. C. Dilger ◽  
...  
Keyword(s):  
Lipid Content ◽  
Sensory Characteristics ◽  
Instrumental Color ◽  
Pork Loin

scholarly journals The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1982
Author(s):  
Yifei Wang ◽  
Rubén Domínguez ◽  
José M. Lorenzo ◽  
Benjamin M. Bohrer
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Lipid Content ◽  
Subcutaneous Fat ◽  
Ground Beef ◽  
Instrumental Color ◽  
Beef Patties ◽  
Retail Display

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

scholarly journals Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

2012 ◽  
Vol 18 (3) ◽  
pp. 455-460 ◽  
Author(s):  
Barana C. JAYAWARDANA ◽  
Maki YANAGIHARA ◽  
Kyu-Ho HAN ◽  
Michihiro FUKUSHIMA ◽  
Mitsuo SEKIKAWA ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Instrumental Color ◽  
Pork Sausages ◽  
Potato Flakes

scholarly journals The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball

2021 ◽  
pp. 112-120
Author(s):  
Aris Sri Widati ◽  
Djalal Rosyidi ◽  
Lilik Eka Radiati ◽  
Happy Nursyam
Keyword(s):  
Crude Protein ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Sensory Characteristics ◽  
Crude Fiber ◽  
Overall Acceptability ◽  
Instrumental Color ◽  
Water Holding ◽  
Eucheuma Cottonii

The objective of this work was to study the effect of seaweed (Eucheuma cottonii) our addition on physicochemical and sensory characteristics of an Indonesian-style beef meatball. Seaweed flour (SF) was added to meatball batter at 0% (CON), 2.5% (SF2.5), 5.0% (SF5) and 7.5% (SF7.5) in weight/meat weight (w/w) basis. Proximate composition (moisture, crude protein, crude fat, crude fiber and ash content), pH, cooking loss, hardness, water-holding capacity, instrumental color and sensory properties (color, texture, aroma, taste and overall acceptability) of the boiled meatballs were evaluated. The effect of seaweed our addition was very significant (P<0.01) on moisture, crude fat, crude fiber, ash, cooking loss, hardness, water holding capacity, lightness (L*), yellowness (b*) and all sensory properties, and was significant (P<0.05) on crude protein, pH and the redness (a*) of a boiled Indonesian-style beef meatball. The addition of seaweed flour at more than 2.5% resulted in darker meatballs, with less protein and fat, and a stronger seaweed aroma. The results suggest that seaweed flour could be added at 2.5% (w/w) to produce an Indonesian-style beef meatball with enhanced ber content.

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