Carcass and organoleptic characteristics of meat from steers grazed on alfalfa/grass pastures and finished on grain

1996 ◽  
Vol 76 (1) ◽  
pp. 149-152 ◽  
Author(s):  
W. P. McCaughey ◽  
R. L. Cliplef
Keyword(s):  
Key Words ◽  
Carcass Quality ◽  
Overall Acceptability ◽  
Organoleptic Characteristics

Forty-eight pasture-raised steers were fed grain for 0, 33 or 75 d before slaughter. Approximately 69% of steers slaughtered directly off pasture met A-grade standards with the remainder grading B1 due to insufficient marbling. However, a 33-d period of grain feeding was sufficient for all steers to meet A-grade standards. Pasture-finished steers had lower predicted lean yields, smaller rib-eye areas, and darker coloured meat than grain-finished steers. Grain feeding did not change fat colour or texture, nor tenderness, juiciness, flavour and overall acceptability. Key words: Forage finishing, carcass quality, beef, pasture, grain

Effect of live-yeast culture and lasalocid supplementation on performance of growing–finishing steers fed alfalfa-silage, corn-silage and high-grain diets sequentially

1994 ◽  
Vol 74 (3) ◽  
pp. 563-566 ◽  
Author(s):  
P. S. Mir ◽  
Z. Mir
Keyword(s):  
Key Words ◽  
Carcass Characteristics ◽  
Corn Silage ◽  
Carcass Quality ◽  
Yeast Culture ◽  
Key Words Yeast ◽  
Finishing Steers ◽  
Alfalfa Silage ◽  
Live Yeast

Trials were conducted to determine the effect of supplementing feedlot diets with live-yeast culture (YC), lasalocid (LAS) or YC + LAS on intake, growth and carcass characteristics of steers. Dietary additives in either 96% corn-silage or 75% dry-rolled barley-based diets increased (P < 0.05) final weights and carcass weights of steers. Key words: Yeast, lasalocid, steers, carcass quality, growth

scholarly journals QUALITY CHARACTERISTICS OF FRESH AND FROZEN MEAT FROM RABBITS FED DIFFERENT LEVELS OF GLIRICIDIA SEPIUM

2021 ◽  
Vol 21 ◽  
pp. 170-180
Author(s):  
S. O. Awonorin ◽  
E. K. Ingbian ◽  
A. T. Girgih ◽  
J. A. Ayoade ◽  
S. N. Carew
Keyword(s):  
Frozen Storage ◽  
Live Weight ◽  
Gliricidia Sepium ◽  
Quality Characteristics ◽  
Fat Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Different Levels

This study compares the effects of different levels (0 to 50%) of Gliricidia sepiun leaves on the processing, proximate composition, and organoleptic characteristics of male and female rabbits using a 3 x 2 x2 factorial design. The effect of 8 weeks of cold storage at - 20+20 C on acceptability of the rabbit meat was also evaluated. The data obtained showed that the live-weight, dressing percentage, and fat content of the rabbits fed 25% Gliricidia sepium were higher than those from 0 % (control) or 50 % level at 10 weeks old. The total cooking losses were higher by 15 to 24% in the frozen roasts, due mainly to increased drip and evaporative losses which were also slightly higher in the female carcasses. The expressible moistrue index (EMI) increased in the frozen samples, and no significant difference (P>0.05) was found to be attributable to diet. The final moisture content and cook yield of the frozen samples decreased, whereas the ash content was not significantly affected by sex or diet. However, the protein and fat contents, and pH increased regardless of sex in all the cooked samples. The sensory evaluation results are suminarized as follows: (1) fresh roasts from rabbits fed 25% Gliricidia sepiun were preferred, possibly, influenced by tenderness scores and slightly higher fat content; and (2) meat roasts from the frozen samples did not differ on overall acceptability, although the palatability scores diminished at the end of 8 weeks of frozen storage, and panelists did not detect any significant differences (P>0.05) attributable to diet or sex.

scholarly journals Exploratory analysis of the sensory attributes of american grape juice blends

2018 ◽  
Vol 4 (2) ◽  
pp. 79
Author(s):  
Maria Cruz ◽  
Deived Carvalho ◽  
Ronan Colombo ◽  
Luiz Yokota ◽  
André Silva ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Grape Juice ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Hedonic Scale ◽  
Grape Juices ◽  
Intense Color ◽  
Niagara Rosada

Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.

scholarly journals Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

2021 ◽  
Vol 3 (1) ◽  
pp. 18-22
Author(s):  
M. Pagthinathan ◽  
A.P. A. S. Gunasekara
Keyword(s):  
Soy Protein ◽  
Dry Matter ◽  
Potato Starch ◽  
Milk Powder ◽  
Storage Period ◽  
Matter Content ◽  
Dry Matter Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.

Variasi Pencampuran Daging Ikan Gabus dengan Tempe Kedelai pada Pembuatan Sosis Ditinjau dari Sifat Fisik, Organoleptik, dan Kadar Protein

2017 ◽  
Vol 19 (1) ◽  
pp. 25-30
Author(s):  
Agtari N I ◽  
Noor Tifauzah ◽  
Elza Ismail
Keyword(s):  
Blood Pressure ◽  
Protein Content ◽  
Key Words ◽  
Physical Characteristic ◽  
Positive Response ◽  
High Cholesterol ◽  
Main Ingredient ◽  
Organoleptic Characteristics ◽  
Quasi Experimental ◽  
Minced Meat

Background : Sausage is processed minced meat which is mixed with spices. Generally, sausage is made of beef which contains high cholesterol. It is not suitable to be consumed by anyone who has high blood pressure or who has high cholesterol in blood. Moreover, the price of beef in the market is quite expensive. Thus, alternatif option is needed to replace the main ingredient in order to be affordable for all people. Objective : The aim of this research is to determine the chracteristics of sausage product with mixed variation of common snakehead fish and soybean tempeh based on phisical characteristics, organoleptic characteristics, and protein content. Method : This research was a quasi-experimental with simple random design. Observation of physical characteristics was analizeddesciptively. Organoleptic charecteristic was analized by Kruskall-Wallis Test,it was continued to Mann Whitney Test if there was a difference. Protein content was analized desciptively. The results of physical characteristic were more soybean tempeh added, the color of sausage was more brown, the fishy smell was reduced, the taste of tempe was stronger, the taste of fish was reduced, and also the texture was softer. Result : The result of organoleptic charecteristics of the sausage which gets highest positive response on color and taste was sausage which has mixture of 80% common snakehead fish and 20% soybean tempeh. For smell and texture, sausage which gets highest positive response was sausage which has mixture of 90% common snakehead fish and 10% soybean tempeh. The result of protein content was more soybean tempeh added, the protein content was smaller. Conclusion : The conclucion of this research is mixing soybean tempeh influences the characteristics of sausage based on physical characteristics, organoleptic characteristics, protein content.   Key words : sausage, common snakehead fish, soybean tempeh, physical characteristic, organoleptic characteristic, protein

Studies on effect of drying temperature and storage time on vitamin-C retention capacity and moisture content of papaya-apple fruit leather

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Chavan Ramesh Fulchand ◽  
Jadhao Vikas Gunvantrao ◽  
Ingle Murlidhar Pralhad
Keyword(s):  
Vitamin C ◽  
Storage Period ◽  
Aluminum Foil ◽  
Apple Fruit ◽  
Moisture Retention ◽  
Retention Capacity ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Different Temperatures ◽  
And Storage

In the present investigation a study was conducted to prepare fruit leathers from two different fruit pulps i.e. papaya and apple in various proportions. Further study was carried out in order to evaluate the vitamin C retention of prepared leathers at different temperatures such as 55°C, 65°C and 75°C. All fruit leathers were then analyzed for their organoleptic characteristics such as color, flavor, taste, appearance and overall acceptability during storage period. A study was also carried out to evaluate the moisture retention in storage of the prepared leathers in different packaging materials such as LDPE, HDPE, aluminum foil and PET jar. The results revealed that the fruit leathers dried at 65°C shown highest vitamin-C retention with better retention of sensory properties. All leathers remained unchanged during storage period but the leather stored in aluminum foil has shown a remarkable ranking as compared to others during storage period. LDPE package has shown greater moisture fluctuation, while aluminum foil shown significant moisture retention during storage. It was also observed during the study that all fruit leathers had identical color, flavor and appearance which cannot be compared with one another.

Heritability and correlation estimates of Warner-Bratzler shear force and carcass traits from Angus-, Charolais-, Hereford-, and Simmental-sired cattle

2004 ◽  
Vol 84 (4) ◽  
pp. 599-609 ◽  
Author(s):  
J. A. Minick ◽  
M. E. Dikeman ◽  
E. J. Pollak ◽  
D. E. Wilson
Keyword(s):  
Beef Cattle ◽  
Key Words ◽  
Shear Force ◽  
Genetic Parameters ◽  
Carcass Traits ◽  
Genetic Correlations ◽  
Carcass Weight ◽  
Carcass Quality ◽  
Marbling Score ◽  
Ribeye Area

Heritabilities and correlations of Warner-Bratzler shear force (WBSF), marbling score (MS), hot carcass weight (HCW),12–13th rib-fat (FAT), and ribeye area (REA) were calculated from 3360 Angus-, Charolais-, Hereford-, and Simmental-sired cattle in the C attleman’s Beef Board Carcass Merit Project. The heritabilities (± SE) for WBSF, MS, HCW, FAT, and REA were 0.34 ± 0.25, 0.43 ± 0.28, 0.73 ± 0.35, 0.16 ± 0.19, and 0.56 ± 0.31 in Angus; 0.43 ± 0.22, 0.30 ± 0.18, 0.21 ± 0.16, 0.35 ± 0.20, and 0.23 ± 0.16 in Charolais; 0.12 ± 0.11, 0.55 ± 0.22, 0.20 ± 0.14, 0.25 ± 0.15 and 0.34 ± 0.17 in Hereford; and 0.16 ± 0.14, 0.44 ± 0.20, 0.45 ± 0.20, 0.23 ± 0.16, and 0.30 ± 0.18 in Simmental. The genetic correlations, averaged across analysis type, for WBSF-MS, WBSF-HCW, WBSF-FAT, WBSF-REA, MS-HCW, MS-FAT, MS-REA, HCW-FAT, HCW-REA, and FAT-REA were -0.17, 0.32, -0.23, 0.30, 0.10, -0.17, 0.39, -0.15, 0.68, and -0.86 in Angus; -0.42, 0.77, 0.52, -0.05, -0.44, -0.22, -0.19, 0.66, -0.05, and -0.24 in Charolais; -0.43, -0.04, -0.33, 0.09, 0.08, 0.79, -0.14, -0.26, 0.50, and -0.38 in Hereford; and 0.55, 0.08, 0.62, -0.08, 0.30, 0.61, -0.14, 0.06, 0.65, and -0.48 in Simmental. Key words: Beef cattle, genetic parameters, carcass quality, tenderness

scholarly journals Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese

2010 ◽  
Vol 6 (5) ◽  
Author(s):  
Reza Farahmandfar ◽  
Mostafa Mazaheri Tehrani ◽  
Seyed Mohammad Ali Razavi ◽  
Mohammad Bagher Habibi Najafi
Keyword(s):  
Control Sample ◽  
Trisodium Citrate ◽  
Citrate Concentration ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Significant Difference

The effects of soy cheese (tofu) and trisodium citrate concentration on the organoleptic characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall acceptability of pizza cheese samples decreased significantly with increased proportion of soy cheese. Statistically, the color of cheese samples made from different blends of tofu and trisodium citrate was similar to that in the control sample. Stretchability, appearance, and overall acceptability of pizza cheese samples increased but not significantly (p>0.05) as concentration of trisodium citrate increased. However, the scores of flavor did not show significant difference.

scholarly journals Effect of Incorporation of Oat Flour on Nutritional and Organoleptic Characteristics of Bread and Noodles

2018 ◽  
Vol 6 (1) ◽  
pp. 148-156 ◽  
Author(s):  
Divya Chauhan ◽  
Krishan Kumar ◽  
Shiv Kumar ◽  
Harish Kumar
Keyword(s):  
Wheat Flour ◽  
Crude Protein ◽  
Calorific Value ◽  
Loaf Volume ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Oat Flour ◽  
Processed Products ◽  
Different Levels

Oat (Avena sativa L.) is an underutilized cereal and is considered as a rich source of protein, minerals, lipids, β-glucan and other phytochemicals. It has an immense scope for its application in preparation of various nutraceutical and functional foods. Oat flour was incorporated with wheat flour at different concentrations for preparation of breads and noodles. Breads were prepared by incorporation of oat flour (OF) in wheat flour (WF) at different levels (0, 10, 15, 20 and 25%). Overall acceptability of breads decreased with increase in level of oat flour. However, breads were moderately desirable up to 20% replacement of WF with OF and slightly desirable at 25% level of replacement. Significant decrease in loaf volume of oat incorporated bread (OIB) was observed with increase in level of incorporation of OF in WF. Oat incorporated noodles (OIN) were prepared by substitution of OF in WF at proportion of 0, 10, 20, 30 and 40%. These were moderately desirable only up to 30% replacement of wheat flour with oat flour and slightly desirable thereafter. There was significant (P≤0.05) increase in proteins, crude fibres, ash and fat content but significant decrease in carbohydrate content and calorific value of processed products was recorded with increased incorporation of OF in WF. Results of organoleptic evaluation concluded that bread and noodles were moderately desirable up to 20 and 30% replacement of wheat flour with oat flour, respectively. Therefore, oat can be successfully substituted with wheat flour upto a level of 20% for bread and 30% for noodle preparation thereby, enhancing the nutritional components such as crude protein, fibre, fat and ash content in prepared products.

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