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

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.

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.

scholarly journals Influence of Low Glucosinolate Rapeseed Meal and Rapeseed Screenings Meal on the Eating Quality of Broiler Chickens

1980 ◽  
Vol 59 (11) ◽  
pp. 2437-2443 ◽  
Author(s):  
Z.J. HAWRYSH ◽  
R.M. SAM ◽  
A.R. ROBBLEE ◽  
R.T. HARDIN
Keyword(s):  
Broiler Chickens ◽  
Rapeseed Meal ◽  
Eating Quality

METHODOLOGY OF OBJECTIVE EVALUATION OF THE QUALITY BEARINGS BY VIBRO-ACOUSTICS AND ITS COMPARISON WITH A SUBJECTIVE METHOD

Akustika ◽  
2020 ◽  
pp. 58-66
Author(s):  
Stanislav Žiaran ◽  
Ondrej Chlebo ◽  
Ĺubomír Šooš
Keyword(s):  
Dynamic Load ◽  
Subjective Evaluation ◽  
Objective Evaluation ◽  
Living Environment ◽  
Working Environment ◽  
Subjective Method ◽  
Auditory Organ ◽  
Objective Methodology ◽  
Fft Analysis

The quality of bearing production has an impact not only on their reliability and lifetime, but also on the dynamic load of the working and living environment by excessive vibration and thus also noise. The intensity of the noise emitted by a bearing which is perceived by man characterizes the quality of its production. Reducing the dynamic load of mechanical systems and their components is reflected in the working environment by reducing noise emissions and immissions. The article proposes an objective method of bearing quality assessment based on measuring vibro-acoustic parameters of dynamic load of a new bearing using FFT analysis and the magnitude of the amplitude of bearing vibration acceleration and compares it with a subjective method that also uses the human auditory organ to assess bearing quality. The results of vibro-acoustic measurements were analysed in terms of vibration intensity and the noise of the produced bearings. The proposed objective methodology was compared with the subjective evaluation of the quality of bearings and the results of this methodology matched. The proposed methodology is applicable to all types of bearings, and it is possible to automate this methodology in the production process.

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