scholarly journals Live Weight and Sex Effects on Sensory Quality of Rubia de El Molar Autochthonous Ovine Breed Meat

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1293
Author(s):  
Eugenio Miguel ◽  
Belén Blázquez ◽  
Felipe Ruiz de Huidobro
Keyword(s):  
Sensory Quality ◽  
Live Weight ◽  
Sensory Characteristics ◽  
Male And Female ◽  
Sex Effects ◽  
Trained Panel ◽  
Highly Correlated ◽  
Sensory Parameters

Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of these factors on meat sensory characteristics, assessed by means of a trained panel. Heavier animals showed a more-springy meat and also received lower scores for pleasantness. Assessors gave lower scores for flavour and pleasantness in female meat. A high correlation was detected between hardness and springiness, number of chews, and pleasantness. Juiciness, greasiness, and flavour were also sensory variates highly correlated. Pleasantness was only correlated to hardness. Changes from 10 to 25 kg did not affect juiciness, greasiness, flavour, and number of chews. There are no significant differences in the sensory quality of lambs slaughtered at 10 and 15 kg live weight, and also between 20 and 25 kg groups. Heavy carcasses (20 and 25 kg) showed a more hard and springy meat than light carcasses (10 and 15 kg). Besides, the 10 and 15 kg animals group received higher scores for pleasantness. This work showed differences in suckling lambs’ meat sensory parameters between Rubia de El Molar and other ovine breeds.

The effects of method of castration, rearing condition and diet on sensory quality of pork assessed by a trained panel

Meat Science ◽  
2010 ◽  
Vol 86 (2) ◽  
pp. 498-504 ◽  
Author(s):  
Carine Pauly ◽  
Peter Spring-Staehli ◽  
John V. O'Doherty ◽  
Silvia Ampuero Kragten ◽  
Sébastien Dubois ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Trained Panel ◽  
Rearing Condition

Influence of Pre-Fried Time and Temperature on the Quality of Microwave Beef Kebabs

2012 ◽  
Vol 554-556 ◽  
pp. 1081-1085
Author(s):  
Shi Xin Liu ◽  
Xiu Fang Xia ◽  
Bao Hua Kong ◽  
Yu Fu
Keyword(s):  
Beneficial Effect ◽  
Shear Force ◽  
Sensory Quality ◽  
Sensory Characteristics ◽  
Frying Time ◽  
Overall Acceptability ◽  
Yield Values ◽  
Cooking Yield

The influence of pre-fried time and temperature on the cooking yield, shear force, color and sensory quality of microwave beef kebabs were evaluated. The beef kebabs were fried for 20 s, 40 s, 60 s and 80 s at 170 ± 2 °C, 180 ± 2 °C or 190 ± 2 °C in the fryer. The results revealed that beef kebabs fried at 190 ± 2 °C for 60 s had significantly higher cooking yield, shear force, redness (a*), yellowness (b*), flavor, color and overall acceptability than the samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. Lightness (L*), juiciness and tenderness of beef kebabs fried at 190 ± 2 °C for 60 s were lower than samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. In addition, the cooking yield values fried at 190 ± 2 °C for different times was increased by 4.58%, 3.49%, 2.37% and 1.12% over that fried at 170 ± 2 °C. Beef kebabs fried at 190 ± 2 °C for 60 s promoted the color and cooking yield remarkably and had a beneficial effect on sensory characteristics during frying. The optimum frying parameters of kebabs were at 190 ± 2 °C of oil temperature for 60 s of frying time.

How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

2005 ◽  
Vol 81 (2) ◽  
pp. 205-212 ◽  
Author(s):  
B. Martin ◽  
I. Verdier-Metz ◽  
S. Buchin ◽  
C. Hurtaud ◽  
J. -B. Coulon
Keyword(s):  
Dairy Products ◽  
Sensory Quality ◽  
Major Effect ◽  
Sensory Characteristics ◽  
Grass Silage ◽  
Cheese Texture ◽  
Recent Developments ◽  
Livestock Products ◽  
Winter Diets

AbstractAbstract This review summarizes the recent developments in understanding of the relationships between the diet of animals and the sensory quality of dairy products. Feeding dairy cattle with maize silage by comparison with hay or grass silage leads to whiter and firmer cheeses and butter and sometimes to differences in flavour. Major differences in sensory characteristics were observed between cheeses made with milk produced by cows on winter diets (based on hay and grass silage) or turned out to pasture in the spring. Conversely, preserving grass as silage, by comparison with hay, has no major effect on cheese sensory characteristics, except on colour, the cheese being yellower with grass silage. Several recent experiments have shown a significant effect of grass botanical composition on cheese texture and flavour. These effects are due to the presence in milk of specific molecules directly introduced by feeding (carotenes, terpenes) or produced by the animals (plasmin, fatty acids) under the effect of specific diets.

scholarly journals Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

2019 ◽  
Vol 84 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Branko Popovic ◽  
Olga Mitrovic ◽  
Aleksandar Leposavic ◽  
Svetlana Paunovic ◽  
Darko Jevremovic ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Fermentation ◽  
Processing Method ◽  
Hexanoic Acid ◽  
Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

scholarly journals Sensory analysis of four cultivars of coffee (Coffea arabica L.), grown at different altitudes in the San Martin region - Peru

2017 ◽  
Vol 47 (9) ◽  
Author(s):  
Liliana Estrella Gamonal ◽  
Geomar Vallejos-Torres ◽  
Luis Arévalo López
Keyword(s):  
Sensory Quality ◽  
Sensory Characteristics ◽  
Solar Drying ◽  
Coffee Beans ◽  
Significant Difference ◽  
Specialty Coffee ◽  
San Martín ◽  
Coffea Arabica L ◽  
Different Altitudes

ABSTRACT: Sensory characteristics were evaluated such as aroma, taste, aftertaste, acidity, body, consistency, balance, cleanliness of the cup, sweetness and beverage quality of four coffee cultivars (Catuaí, Caturra, Pache and Catimor) harvested from two different attitudes [sic: altitudes] (800-1000 and 1000-1200 meters above sea level) in the Province of San Martin - Peru. The focus of this research was to look for significant differences between sensory characteristics evaluated by 05 professional coffee-tasters certified by the Cooperativa Agraria Cafetalera y de Servicios Oro Verde. Ripe cherries were hand-picked, wet processed with natural fermentation and last of all submitted to solar drying. The roasting and grinding procedures followed those specified by the Specialty Coffee Association of America. The coffee-tasters evaluated the sensory attributes on a scale of 6-10 for each criterion. Our results suggested that the sensory quality of Pache and Caturra coffee beans increases the higher the altitude they are cultivated. Although, there is no significant difference between altitudes, the interaction between these two varieties and altitude favors a greater gain in beverage quality as well as aroma, flavor and acidity for the Caturra variety.

scholarly journals Live weight and sex effects on carcass and meat quality of “Borrego terrincho–PDO” suckling lambs

Meat Science ◽  
2007 ◽  
Vol 77 (4) ◽  
pp. 654-661 ◽  
Author(s):  
V.A.C. Santos ◽  
S.R. Silva ◽  
E.G. Mena ◽  
J.M.T. Azevedo
Keyword(s):  
Meat Quality ◽  
Live Weight ◽  
Sex Effects

scholarly journals Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1456
Author(s):  
Wen Duan ◽  
Li Liang ◽  
Yan Huang ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Quality ◽  
Electronic Tongue ◽  
Color Difference ◽  
Mineral Elements ◽  
Sensory Characteristics

In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5′-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.

scholarly journals Influence of the cassava harvest month on the sensory parameters of attiéké

2021 ◽  
Vol 2 (3) ◽  
pp. 15-26
Author(s):  
Allou Christian Armel Gnamien ◽  
Amoikon Tiemele Laurent Simon ◽  
Adingra Kouassi Martial-Didier ◽  
Brou Koffi Siméon ◽  
Tano Kablan
Keyword(s):  
Sensory Quality ◽  
Sensory Characteristics ◽  
Staple Food ◽  
The South ◽  
High Demand ◽  
Cassava Root ◽  
The World ◽  
Sensory Parameters ◽  
The Impact ◽  
Early Harvest

Cassava is an important staple food around the world, especially in Africa. It is cultivated throughout the Ivorian territory with predominance in the South. Due to the high demand, some producers opt for an early harvest, neglecting the impact of the harvest stage on the sensory parameters of cassava root derivatives. The objective of this work was to determine the stage of harvest allowing obtaining products of good sensory quality. The sensory characteristics of the attiéké were evaluated at different stages of harvest (11th, 12th, 13th and 14th months after planting the cuttings) of the cassava roots of the Yacé variety which were used for its production. The attiéké obtained in the twelfth month of harvest was generally much appreciated because it was less acidic, less fibrous and more homogeneous and had a better smell. Thus, cassava harvested in the twelfth month of cultivation makes it possible to obtain attiéké with the best sensory characteristics. Therefore, this stage of maturity of cassava roots is recommended for attiéké producers.

Utilization of grape powder in the development of chocolate and caramel coated designer chhana delights

2018 ◽  
Vol 48 (6) ◽  
pp. 886-898
Author(s):  
Kaur Simranjeet ◽  
Sunil Kumar ◽  
Kaur Ramandeep
Keyword(s):  
Water Activity ◽  
Sensory Quality ◽  
Dairy Product ◽  
Titratable Acidity ◽  
Content Type ◽  
Cent Level ◽  
Powder Addition ◽  
Sensory Parameters ◽  
Different Levels

Purpose The purpose of this paper was to evaluate the effect of grape powder on the proximate, physicochemical and sensory quality of chocolate- and caramel-coated chhana (traditional dairy product obtained by acid coagulation of hot milk) delights. Design/methodology/approach The study was designed to evaluate the effect of grape powder on the quality characteristics of chocolate- and caramel-coated chhana delights. The product was developed by incorporating different levels of grape powder (2, 4 and 6 per cent), and further, the product was analysed for proximate, physicochemical and sensory parameters. Findings In chocolate-coated chhana delights, moisture (p = 0.01), ash (p = 0.03) and water activity (p = 0.02) increased significantly at 6 per cent level of grape powder incorporation, whereas pH (p > 0.01) showed a significant decreasing trend at 4 and 6 per cent level of grape powder incorporation. Chocolate coating loss (p = 0.02) was found to be significantly higher at 6 per cent level of addition. Cooking yield (p > 0.01) of chocolate-coated chhana delights increased significantly at 4 and 6 per cent level of grape powder incorporation. In caramel-coated chhana delights, moisture (p > 0.01) and ash (p = 0.02) content increased significantly at 6 per cent level of grape powder addition, and pH (p > 0.01) value decreased significantly at 6 per cent level of grape powder addition, whereas results were found to be vice versa in case of water activity (p = 0.01) and titratable acidity (p = 0.03) at 6 per cent level of grape powder addition. Originality/value Designer confection could be developed for school going children by incorporating grape powder in the formulation of chocolate- and caramel-coated chhana delights.

scholarly journals Sensory Quality of Carrots from Organic and Conventional Cultivation

2012 ◽  
Vol 77 (1) ◽  
pp. 75-88
Author(s):  
Anna Wrzodak ◽  
Elżbieta Kapusta ◽  
Justyna Szwejda-Grzybowska ◽  
Katarzyna Woszczyk
Keyword(s):  
Sensory Quality ◽  
Descriptive Analysis ◽  
Storage Period ◽  
Sweet Taste ◽  
Climatic Conditions ◽  
Sensory Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Cultivation Method ◽  
Organic Cultivation

Summary The aim of the study was to determine the effect of the cultivation method (organic and conventional) on the sensory quality of carrot roots - fresh, stored, and cooked. The study was conducted in the sensory evaluation laboratory of the Institute of Horticulture in Skierniewice in 2009-2011. The carrot roots came from a certified experimental field with a stable ecosystem, adapted for conducting experiments on the organic growing of vegetables. At the same time, in the same soil and climatic conditions, carrots were grown in the conventional system. The experimental material consisted of two varieties of carrot - Perfekcja and Regulska. In a two-year cycle, sensory analyses were performed of fresh carrot roots, and of roots that had been stored and heat treated. The evaluations were conducted by a 10-person panel of specialists using the method of quantitative descriptive analysis (QDA). The results of qualitative sensory evaluations and the profilograms prepared on that basis for fresh and stored carrot roots indicated differences in the sensory characteristics between the tested varieties grown in organic and conventional systems. The greatest impact on the overall quality was exerted by the attributes: the carrot-taste, sweet taste, juiciness and hardness of the flesh. Organically grown carrots of the variety Regulska were characterized by the highest intensity of sweet taste and the carrot- taste, and by the best hardness, crunchiness, crispness and juiciness of the flesh. Fresh roots of this variety received the highest overall score. There were also some differences in the sensory characteristics of carrot roots after several months of storage, and then after cooking them, depending on the variety and cultivation method. In both years of the study, following the storage period, the cooked carrot roots of the variety Perfekcja from organic cultivation received the highest scores for overall quality. After storing and subjecting carrot roots to heat treatment, there was a significant decrease in the intensity of most of the quality descriptors, such as taste, smell and texture, when compared with the fresh roots under evaluation

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