TASTE PANEL EVALUATION OF SEX EFFECTS ON THE QUALITY OF COOKED PORK

1968 ◽  
Vol 48 (2) ◽  
pp. 171-179 ◽  
Author(s):  
A. H. Martin ◽  
H. T. Fredeen ◽  
J. G. Stothart
Keyword(s):  
Sex Differences ◽  
Live Weight ◽  
Taste Panel ◽  
Sex Effects ◽  
Pig Meat ◽  
Entire Male ◽  
Panel Evaluation

Hams were sampled from 144 pigs, 36 each of barrows, gilts, boars, and ridglings, which ranged from 87 to 93 kg live weight at the time of slaughter. Ham steaks, prepared and cooked by a standardized procedure, were evaluated for cooking aroma, tenderness, juiciness, texture, flavor, and overall preference by a taste panel of six judges.For tenderness and texture, the samples from boars ranked highest followed by gilts, barrows, and ridglings. All sex differences were statistically significant [Formula: see text] for these two characteristics. Ranking for overall score and overall preference by judges was in this same order.Samples from barrows and ridglings scored higher for cooking aroma than the samples from boars and gilts [Formula: see text], although only three boars and one gilt were unanimously judged objectionable. However, aroma was lowly correlated with flavor (r = 0.28) and samples scoring low for aroma were often quite satisfactory for flavor.Samples from boars, gilts, and barrows received scores for flavor that were equivalent and exceeded the score for ridglings by 0.35 units [Formula: see text].It was observed that objectionable odors noted in the cooking of pig meat may, in the absence of knowledge of the sex involved, be incorrectly attributed to the entire male or to the ridgling pig.

EFFECTS OF CASTRATION, SIRE AND HORMONE TREATMENTS ON THE QUALITY OF RIB ROASTS FROM HOLSTEIN-FRIESIAN MALES

1975 ◽  
Vol 55 (3) ◽  
pp. 287-290 ◽  
Author(s):  
R. J. FORREST
Keyword(s):  
Hormone Treatment ◽  
Fat Deposition ◽  
Taste Panel ◽  
Quality Factors ◽  
Treatment Groups ◽  
Holstein Friesian ◽  
Panel Evaluation

A total of 72 Holstein-Friesian males from 11 sire groups were reared from birth on a concentrate ration. At 136 kg, one-half of the calves were castrated (Burdizzo) and at 340 kg, one-half of the bulls and steers were implanted with hormones (200 mg progesterone plus 20 mg estradiol-17-β-benzoate). Following slaughter at 475 kg, the 9th–11th rib sections were removed from the left sides of the carcass and frozen. Later, the four treatment and 11 sire groups were compared by taste panel evaluation of these rib roasts. No significant differences in quality factors (tenderness, juiciness, and flavor) due to pre-slaughter hormone treatment were evident in rib roasts from either bulls or steers. Hormone treatment significantly decreased (P < 0.05) fat deposition in steers and tended to increase fat levels in bulls. Rib roasts from bulls were significantly less desirable than roasts from steers in both treatment groups, for all quality factors. Significant sire effects for all taste panel evaluations were also noted.

scholarly journals The Effect of Fish Meal Substitution with Chicken Viscera in Pig Ration on Blood and Meat Cholesterol, LDL and HDL

2018 ◽  
Vol 3 (2) ◽  
Keyword(s):  
Food Safety ◽  
Experimental Design ◽  
Fish Meal ◽  
Block Design ◽  
Live Weight ◽  
Cholesterol Content ◽  
Randomized Block Design ◽  
Pig Meat ◽  
Chicken Viscera

The purpose of this research was to study the effect of substitution of fish meal with chicken viscera in the ration on cholesterol, LDL and HDL content in blood and meat of pig. Fifteen pigs crossbred of Spotted Poland Chinese and Chaster White at10-week-old with live weight of between 15 and 23 kg, put in individual cages. The treatments were R0 = fish meal 10% + 0% chicken viscera (control); R1 = 5% fish meal + chicken viscera 5%; and R2 = fish meal 0% + 10% chicken viscera. The experimental design used was Randomized Block Design. The variables measured were total cholesterol, LDL, HDL content in blood and cholesterol in pig meat. The results showed that replacement fish meals at 10 % of viscera give good results on all variables measured. Based on this results it can be concluded that at 10% chicken viscera in pig ration could be improved the quality of meat of pork in terms of cholesterol content to ensure human food safety.

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

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.

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.

Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod

1964 ◽  
Vol 21 (6) ◽  
pp. 1397-1402 ◽  
Author(s):  
W. A. MacCallum ◽  
Dorothy A. Chalker ◽  
J. T. Lauder ◽  
P. H. Odense ◽  
D. R. Idler
Keyword(s):  
Untreated Control ◽  
Gadus Morhua ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Taste Panel ◽  
Electrophoretic Patterns ◽  
Significant Difference ◽  
Texture Characteristics ◽  
Panel Evaluation

Sodium tripolyphosphate treatment before packaging and freezing of fillets of trap-caught cod (Gadus morhua L.) in-rigor was compared with treatment in plain water.The once-frozen treated fillets, evaluated by an analytical taste panel after frozen storage at −12°F (−24.5 °C) for periods up to 27 weeks, had significantly better texture characteristics than did the untreated control fillets.Thaw-drip was significantly smaller in treated samples but this effect was less pronounced after extended frozen storage.Lipid hydrolysis proceeded at the same rate in both treated and untreated fillets.There was no significant difference between the electrophoretic patterns of the proteins found in the treated and untreated samples. In both cases the muscle albumins constituted the major portion of the proteins in the drip.Results indicate that polyphosphate-treated fillets prepared from trap cod could have greater market acceptance than untreated fillets. The producer would benefit from improved quality of product and from increased yield.

Effects of season of birth, breed of sire and sex of calf in a single-suckled Aberdeen Angus Holstein beef herd

1983 ◽  
Vol 37 (3) ◽  
pp. 365-374
Author(s):  
L. L. Wilson ◽  
E. Abdul-Jamak ◽  
P. J. LeVan ◽  
R. F. Todd ◽  
J. L. Watkins ◽  
...  
Keyword(s):  
Sex Differences ◽  
Live Weight ◽  
Taste Panel ◽  
The Other ◽  
Season Of Birth ◽  
Marbling Score ◽  
Beef Herd ◽  
Fat Thickness ◽  
Main Effects ◽  
Sire Breed

ABSTRACTData were obtained from 233 heifers and 246 steers born in the autumn (September) or spring (March) seasons. The calves were sired by Polled Hereford (British) and Charolais, Chianina, Limousin. Maine- Anjou and Simmental (Continental European) bulls, from Aberdeen Angus (♂ × Holstein ♀ cows. Autumn-born calves weighed more at birth than did spring-born calves ( P < 0·01 ). Season of birth did not affect 205-. 305-. 365-day or slaughter weights. Incidence of dystocia was greater for Maine-Anjousired calves than for Polled Hereford calves (P < 0·05) with the other breeds intermediate. Significant sex differences were observed in practically all live and carcass traits with the exception of Warner- Bratzler tenderness and taste panel evaluations.There were significant breed effects in which Continental European-sired calves gained weight more rapidly than did Polled Hereford-sired calves (P < 0·01) within each 90-day period, with the exception of 180 to 270 days. Slaughter weight and carcass weight per day of age followed the same trend. At slaughter at a mean age of 416 days, mean live weight of calves from Continental European breeds of sire was 1·075 of that of the Polled Hereford-sired calves. Proportion, weight and gain per day of edible meat in the carcass were greater for calves sired by Continental European bulls (P < 0·01). Although fat thickness and marbling score means were greater for Polled Hereford-sired cattle (P < 0·01), there were no significant differences in taste panel evaluations. There were no important two-way interactions between the main effects (sex, season of birth or sire breed).

Carcass and meat quality of ram and ewe lambs

1984 ◽  
Vol 39 (1) ◽  
pp. 107-114 ◽  
Author(s):  
B. W. Butler-Hogg ◽  
M. A. Francombe ◽  
E. Dransfield
Keyword(s):  
Subcutaneous Fat ◽  
Live Weight ◽  
Carcass Composition ◽  
Carcass Weight ◽  
Eating Quality ◽  
Meat Production ◽  
Ewe Lambs ◽  
Intermuscular Fat ◽  
Entire Male

ABSTRACTCarcass composition and quality and eating quality of the m. longissimus dorsi (LD) were compared in 15 entire male (ram) and 15 female (ewe) pure bred Dorset Down lambs (carcass weight range 12 to 23 kg).Rams grew 28 g/day faster than ewes, taking on average 2 weeks less to achieve 35 kg live weight. At the mean carcass weight of 16-8 kg, ram carcasses contained more lean (42 g/kg carcass weight) and bone (19 g/kg) and less fat (subcutaneous, 33 g/kg; intermuscular, 28 g/kg; perirenal-retroperitoneal, 14 g/kg) than ewe carcasses.At the same level of fat cover in the commercially prepared side, ewe carcasses required more trimming of subcutaneous fat than rams. However, there was more intermuscular fat (which is not removed by conventional cutting) in the ewes; consequently their saleable meat contained 51 g/kg more fat and 37 g/kg less lean than that from rams.The roast LD was invariably tender and the eating quality of LD from rams was as desirable as that from ewes, while overall eating quality compared favourably with that of animals studied previously. There was no evidence of an undesirable sexual odour or flavour in ram meat.With early maturing breeds, which can be finished off grass, non-castration of entire males offers the opportunity of improving the efficiency of lean meat production whilst retaining good carcass and eating quality.

European Differences in Self-Perceived Multiple Intelligences

1999 ◽  
Vol 4 (3) ◽  
pp. 131-138 ◽  
Author(s):  
Adrian Furnham ◽  
Tim Rakow ◽  
Ivan Sarmany-Schuller ◽  
Filip De Fruyt
Keyword(s):  
Sex Differences ◽  
Multiple Intelligences ◽  
Factor Structure ◽  
Factor Analyses ◽  
Verbal Iq ◽  
Sex Effects ◽  
Iq Scores ◽  
Culture Differences ◽  
Three Factor

In this study, 140 Belgian, 227 British, and 177 Slovakian students estimated their own multiple IQ scores as well as that of their parents (mother and father) and siblings (first and second brother and sister). Various factor analyses yielded a clear three-factor structure replicating previous studies. A sex × culture ANOVA on self-ratings of three factors that underline the seven intelligences (verbal, numerical, cultural) showed culture and sex effects as well as interactions. As predicted, males rated their own overall IQ, though not that of their parents or siblings, higher than females did. Males also rated their numerical IQ, but not their verbal or cultural IQ, higher than females did. There were few culture differences but many interactions, nearly all caused by Slovakian females, who rated aspects of their own and their fathers' IQ higher than Slovakian males, while the pattern for the Belgians was precisely the opposite. Participants believed their verbal IQ was higher than their numerical IQ and their cultural IQ. Males believed their verbal and numerical IQ score to be fairly similar, though much higher than their cultural IQ, while females believed their verbal IQ the highest, followed by numerical and cultural IQ. Females also believed they were more intelligent than both parents. Overall results showed consistency in the sex differences in ratings across cultures but differences in level of estimated IQ possibly as a result of cultural demands for modesty.

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