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

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 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

Comparison of eating quality of bull and steer beef

1984 ◽  
Vol 39 (1) ◽  
pp. 37-50 ◽  
Author(s):  
E. Dransfield ◽  
G. R. Nute ◽  
M. A. Francombe
Keyword(s):  
Connective Tissue ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Castrate Male ◽  
Consumer Panel ◽  
Chemical Measurements ◽  
Significant Difference ◽  
Psoas Major

ABSTRACTEating qualities of beef from entire and castrate male animals were compared using taste panel, objective texture and chemical measurements and a consumer panel. The eating quality of roast m. longissimus dorsi, casseroled m. supraspinatus, minced m. gastrocnemius and grilled m. psoas major from bull beef, slaughtered at 400 days was different (by triangular tests) from that of twin steer beef. The differences (attributed to flavour, texture and juiciness) were not substantiated using descriptive scaling tests when the only significant difference was that roast m. longissimus dorsi from bulls was slightly drier than that from steers. Tenderness, juiciness and flavour of roast m. longissimus dorsi from 71 bulls and 84 steers raised semi-intensively to 390 to 510 kg and slaughtered commercially were assessed using descriptive category scales and the instrumental toughness values. There was no significant difference in organoleptic qualities and the distributions of tenderness and juiciness within these populations were similar. Bull beef contained more connective tissue and had less intramuscular fat. Fatness was poorly related to tenderness (r = 0·3) and unrelated to juiciness or flavour. A consumer panel of 606 assessors showed that bull beef was not as pale as steer beef and found no difference in fatness of the cuts, flavour or juiciness. Fore-rib roasts of bull beef were marginally less tender than steer fore rib.

COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

1985 ◽  
Vol 65 (3) ◽  
pp. 603-612 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Young Control ◽  
Ph Values ◽  
Consumer Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

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
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