scholarly journals Influence of Low Glucosinolate (cv. Tower) Rapeseed Meal on the Eating Quality of Broiler Chickens. I. Subjective Evaluation by a Trained Test Panel and Objective Measurements

1980 ◽  
Vol 59 (3) ◽  
pp. 550-557 ◽  
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 ◽  
Test Panel ◽  
Objective Measurements

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

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 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

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).

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.

scholarly journals Cooking Characteristics and Eating Quality of Broiler Chickens Fed Squid Meal

1980 ◽  
Vol 59 (11) ◽  
pp. 2564-2566 ◽  
Author(s):  
ELIZABETH LARMOND ◽  
H.W. HULAN ◽  
F.G. PROUDFOOT
Keyword(s):  
Broiler Chickens ◽  
Eating Quality

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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