scholarly journals Influence of Rapeseed Meal on the Eating Quality of Chicken I. Subjective Evaluation by a Trained Taste Panel and Objective Measurements

1979 ◽  
Vol 58 (1) ◽  
pp. 148-155 ◽  
Author(s):  
C.D. STEEDMAN ◽  
Z.J. HAWRYSH ◽  
R.T. HARDIN ◽  
A.R. ROBBLEE
Keyword(s):  
Subjective Evaluation ◽  
Rapeseed Meal ◽  
Taste Panel ◽  
Eating Quality ◽  
Objective Measurements

scholarly journals Influence of Rapeseed Meal on the Eating Quality of Chicken. II. Subjective Evaluation by a Consumer Taste Panel

1979 ◽  
Vol 58 (2) ◽  
pp. 337-340 ◽  
Author(s):  
C.D. STEEDMAN ◽  
Z.J. HAWRYSH ◽  
R.T. HARDIN ◽  
A.R. ROBBLEE
Keyword(s):  
Subjective Evaluation ◽  
Rapeseed Meal ◽  
Taste Panel ◽  
Eating Quality

scholarly journals Influence of Low Glucosinolate (cv. Tower) Rapeseed Meal on the Eating Quality of Broiler Chickens. II. Subjective Evaluation by a Consumer Panel

1980 ◽  
Vol 59 (3) ◽  
pp. 558-562 ◽  
Author(s):  
Z.J. HAWRYSH ◽  
C.D. STEEDMAN-DOUGLAS ◽  
A.R. ROBBLEE ◽  
R.T. HARDIN ◽  
R.M. SAM
Keyword(s):  
Broiler Chickens ◽  
Subjective Evaluation ◽  
Rapeseed Meal ◽  
Eating Quality ◽  
Consumer Panel

Pilot, open non-controlled trial to assess the feasibility of implementing objective parameters as primary endpoints in a clinical trial with patients affected by knee osteoarthritis. (Preprint)

2019 ◽  
Author(s):  
Bogdan Corneliu Andor ◽  
Dionisio Franco Barattini ◽  
Dumitru Emanuel Dogaru ◽  
Simone Guadagna ◽  
Serban Rosu
Keyword(s):  
Chondroitin Sulphate ◽  
Controlled Trial ◽  
Subjective Evaluation ◽  
Pilot Trial ◽  
Final Visit ◽  
Life Questionnaire ◽  
Quality Of Data ◽  
Open Label ◽  
Objective Measurements

BACKGROUND Osteoarthritis (OA) is one of the top five most disabling conditions and it affects more than one third of persons over 65 years of age. Currently 80% of persons affected by OA already report having some movement limitation, 20% of people are not be able to perform major activities of daily living, and about 11% of the total affected population need of personal care. On 2014 the European Society for Clinical and Economic Aspects of Osteoporosis and Osteoarthritis (ESCEO) suggested as first step of pharmacological treatment for knee OA a background therapy with chronic symptomatic slow-acting drugs for osteoarthritis (SYSADOAs), such as glucosamine sulphate, chondroitin sulphate and hyaluronic acid (HA). In studies with oral HA, symptoms of OA are often measured using subjective parameters such as the visual analog scale (VAS) or the quality of life questionnaire (QoL) and objective measurements as ultrasonography (US) or range of motion (ROM) are employed in very few trials. This affects the quality of data in the literature. OBJECTIVE The primary objective of this work is to assess the feasibility of implementing US and ROM as objective measurements to correlate the improvement of knee mobility with pain reduction, evaluated using a subjective scale (VAS) in patients assuming a nutraceutical containing HA. The secondary objective is to evaluate the enrollment rate in one month to verify the feasibility for time and budget of the planned future main study. The explorative objective of the trial is to obtain preliminary data on efficacy of the tested product. METHODS This open-label pilot trial is performed in an orthopedic clinic (Timisoara, Romania). Male and female subjects (from 50 to 70 years) diagnosed with symptomatic OA of the knee with mild joint discomfort for at least 6 months are included. Following protocol, 8 patients are administered for 8 weeks Syalox® 300 Plus (River Pharma, Italy), a product based on HA of high molecular weight. Baseline and final visit assessments include orthopedic assessment, US, Knee injury and Osteoarthritis Outcome Score (KOOS) questionnaire, VAS and ROM of knee. RESULTS Data collection occurred between February 2018 and June 2018. All results are expected to be available by the end of 2018. CONCLUSIONS This pilot trial will be the first study to analyze the potential correlation between subjective evaluation (VAS, KOOS questionnaire) and objective measurements (US, ROM and actigraphy). The data from this study will assess the feasibility of the planned monthly recruitment rate and the necessary time and budget, and should provide preliminary information on efficacy of the tested product. CLINICALTRIAL ClinicalTrials.gov (NCT number: NCT03421054).

The effect of genotype and castration method on the eating quality characteristics of pork from male pigs

2003 ◽  
Vol 77 (1) ◽  
pp. 67-72 ◽  
Author(s):  
D. N. D’Souza ◽  
B. P. Mullan
Keyword(s):  
Average Daily Gain ◽  
Subcutaneous Fat ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Daily Gain ◽  
Genotype A

AbstractSixty crossbred (Large White × Landrace × Duroc) pigs were used to compare the growth performance, carcass and pork quality characteristics of entire, surgically castrated and immunologically castrated male pigs from two Western Australian commercial genotypes (genotype A : ‘lean’ genotype and genotype B : propensity for increased subcutaneous fat deposition). Pigs from genotype B had a higher average daily gain and a superior food conversion ratio compared with pigs from genotype A. Entire males had lower backfat compared with surgically and immunologically castrated male pigs. Pork from entire males was drier, tougher and had lower overall acceptability scores compared with surgically or immunologically castrated male pigs. Pork from genotype A pigs had a lower m. longissimus thoracis (LT) ultimate pH and higher drip loss compared with pork from genotype B pigs. However, consumer taste panel assessment indicated that pork from genotype A pigs was more tender, had higher juiciness and overall acceptability scores compared with pork from genotype B pigs. Within genotype A, the consumer taste panel preferred pork from surgically castrated pigs compared with either entire or immunologically castrated pigs. Within genotype B, the consumer taste panel preferred pork from immunologically castrated pigs compared with either entire or surgically castrated male pigs. These results indicate that interactions between genotype and castration method can significantly influence eating quality of pork.

EATING QUALITY OF BEEF FROM YOUNG HEREFORD BULLS AS INFLUENCED BY SLAUGHTER WEIGHT

1979 ◽  
Vol 59 (2) ◽  
pp. 237-245 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
R. T. BERG
Keyword(s):  
Quality Characteristics ◽  
Group Iv ◽  
Practical Significance ◽  
Eating Quality ◽  
Average Weight ◽  
Slaughter Weight ◽  
Objective Measurements ◽  
Group I ◽  
Weight Groups

Objective measurements and subjective evaluations of the eating quality of semitendinosus (ST) and longissimus dorsi (LD) roasts were determined for 32 young (12 to 22-mo) purebred Hereford bulls (four groups of eight) fed a high concentrate ration free choice and slaughtered at average weight of 377 kg for group I, 565 kg for group II, 624 kg for group III, 682 kg for group IV. Intramuscular fat as determined by ether extract increased with increasing slaughter weight. Slaughter weight had no effect on most eating quality characteristics evaluated. Although some differences in palatability were determined they were not large enough to be of practical significance. There was a tendency for panelists to rate the texture (grain) of both types of roasts from slaughter weight groups I and II as superior to the texture of comparable roasts from slaughter weight groups III and IV. In addition, panelists frequently noted the presence of fat in the heaviest (group IV) samples. For ST roasts, residual connective tissue differed significantly between group I and the other weight groups which were similar. There was a slight trend toward increased percent cooking losses with increased slaughter weight but differences were only statistically significant for drip loss of ST roasts. Objective measurements of juiciness (water-holding capacity) and tenderness (Warner Bratzler Shear, Kramer Shear) supported the findings from sensory evaluation. These studies provide evidence that slaughter weight of young Hereford bulls over the range of 377 to 682 kg and 12 to 22 mo of age had only minor effects on cooking and eating quality characteristics, with all the beef samples tested rating moderately desirable to desirable.

Evaluation of Yield, Variability and Quality of Sweet Potato Cultivars in Sub-Tropical Australia

1976 ◽  
Vol 12 (1) ◽  
pp. 9-16 ◽  
Author(s):  
D. O. Huett
Keyword(s):  
Sweet Potato ◽  
Potato Cultivars ◽  
Taste Panel ◽  
Soluble Solids ◽  
Yield Variability ◽  
Eating Quality ◽  
Storage Roots ◽  
Tropical Australia ◽  
Solids Content

SUMMARYThe yield, variability and quality of 16 sweet potato cultivars, harvested after 21 weeks growth, were evaluated in sub-tropical Australia. The coloured-flesh cultivars L8-92, Centennial, HAC-Pink, Copperskin Goldrush and Nemagold produced yields of marketable storage roots in excess of 19,000 kg ha−1, which was three to four times the yield of the local commercial cultivar, White Maltese. The high variability in mean yield per plant of all cultivars offers scope for selection within cultivars. Those with a deep orange flesh and high soluble solids content, i.e. L8-92, Copperskin Goldrush and Centennial, were preferred by members of a taste panel. A high carotene cultivar L8-92 has the greatest commercial potential because it produced the highest yield of marketable storage roots and had the highest taste panel rating for eating quality of stored roots.

The eating quality of pork from Meishan and Large White pigs and their reciprocal crosses

1995 ◽  
Vol 60 (1) ◽  
pp. 125-131 ◽  
Author(s):  
M. Ellis ◽  
C. Lympany ◽  
C. S. Haley ◽  
I. Brown ◽  
C. C. Warkup
Keyword(s):  
Shear Force ◽  
Live Weight ◽  
Taste Panel ◽  
The Other ◽  
Eating Quality ◽  
Large White ◽  
Reciprocal Crosses ◽  
Overall Acceptability ◽  
Two Samples

AbstractTwo studies, one using a trained taste panel and the other a consumer panel, were carried out to evaluate the eating quality of the Meishan breed. Entire male and female pigs of four genotypes: purebred Meishan (MS) and Large Wliite (LW) and the reciprocal crosses (MS♂ × LW ♀ and LW♂ × MS♀) were reared in single sex groups and given a commercial diet ad libitum from 35 kg live weight to slaughter at around 70 kg. For the taste panel, a loin joint was roasted under standard conditions and samples of fat and lean were presented to the panellists. There were no statistically significant differences between the genotypes for tenderness, juiciness, flavour, odour, incidence of boar taint or overall acceptability. Purebred Meishan samples had a higher incidence of abnormal odours but lower cooking losses and shear force values than the other three genotypes. Meat from gilts was judged to be significantly more tender and juicy, with a weaker pork flavour but a lower incidence of abnormal flavours and higher overall acceptability than that from boars. There were statistically significant interactions between genotype and sex for tenderness, abnormal odour and shear force which mainly involved the purebred Meishans and were of little practical significance. In the consumer study, loin chops and leg joints from purebred LW and the two crossbred genotypes were evaluated. Households received two samples of the same type of joint from the same sex in two separate distributions. Each household received an LW sample and a sample from one of the crossbred genotypes. In general, consumers found the appearance of the joints from the three genotypes to be equally acceptable. For eating quality, the within-household deviations of the crossbred compared with the LW suggested that MS♂ × LW♀ samples were considered to be of better eating quality, particularly for juiciness (deviation -0·71, s.e. 0·24, P < 0·01). In contrast, LW♂ × MS♀ samples were generally considered inferior, particularly in terms of juiciness (+ 0·59, s.e. 0·26, P < 0·05) and flavour (+0·63, s.e. 0·27, P < 0·05). However, the overall acceptability of both crossbreds was considered little different from the Large White. Overall, the results of this work suggest little benefit in eating quality for the Meishan under United Kingdom production conditions.

STUDIES ON BEEF EATING QUALITY IN RELATION TO THE CURRENT CANADA GRADE CLASSIFICATIONS

1976 ◽  
Vol 56 (3) ◽  
pp. 383-391 ◽  
Author(s):  
ZENIA J. HAWRYSH ◽  
R. T. BERG
Keyword(s):  
Subjective Evaluation ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Ether Extract ◽  
Consumer Panel ◽  
Beef Carcasses ◽  
Trained Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The eating quality, cooking losses and chemical composition of semitendinosus (ST) and longissimus dorsi (LD) roasts from 48 young steers weighing 475–513 kg and representing Canada Grade A1 to A4, B1 and an unofficial grade of A1X (dairy-type) beef carcasses were determined. There was a tendency for Grade A4 and A1X ST and LD samples to be higher in percent fat (ether extract) than comparable samples from the other grades. In spite of fat differences in the muscles among grades, subjective evaluation of the eating quality of the roasts by a trained panel indicated that ST and LD roasts from all of the grades were acceptable and quite similar. However, judges did note the presence of larger amounts of fat in those beef samples which contained greater amounts of chemically determined fat (A4, A1X). Consumer panel judgements of ST roasts were similar to those of the trained judges. Objective measurements of juiciness (water-holding capacity) and tenderness (Warner Bratzler shear. Kramer shear) for ST and LD roasts supported the findings from sensory evaluation. Cooking losses for ST and LD roasts did not appear to be affected by grade. These studies provide evidence that the cooking and eating quality characteristics of beef from the various categories of the A grade, from the B1 grade and from the unofficial A1X (dairy-type) grade were similar and that all the beef was acceptable.

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