scholarly journals Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

2018 ◽  
Vol 38 (6) ◽  
pp. 1131-1143 ◽  
Author(s):  
Soohyun Cho ◽  
Sun-Moon Kang ◽  
Yun-Seok Kim ◽  
Young-Chun Kim ◽  
Hoa Van Ba ◽  
...  
Keyword(s):  
Meat Quality ◽  
Oxidation Stability ◽  
Sensory Properties ◽  
Aging Conditions

scholarly journals Effects of carcass weight increase on meat quality and sensory properties of pork loin

2020 ◽  
Vol 62 (5) ◽  
pp. 753-760
Author(s):  
Young-Hwa Hwang ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Seon-Tea Joo
Keyword(s):  
Meat Quality ◽  
Sensory Properties ◽  
Carcass Weight ◽  
Weight Increase ◽  
Pork Loin

scholarly journals Sensory Attributes of Snail’s Meat Prepared in Different Ways

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Drago Sando ◽  
Radoslav Grujić ◽  
Dragan Vujadinović
Keyword(s):  
Meat Quality ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Human Nutrition ◽  
Overall Acceptability ◽  
The World ◽  
The Mediterranean

Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail’s meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail’s meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically significant (p<0.05) more acceptable.

scholarly journals Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

2017 ◽  
Vol 71 (6) ◽  
pp. 453-460 ◽  
Author(s):  
Ilze Grāmatiņa ◽  
Sanita Sazonova ◽  
Zanda Krūma ◽  
Līga Skudra ◽  
Līga Prieciņa
Keyword(s):  
Meat Quality ◽  
Control Sample ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Sensory Properties ◽  
Biologically Active ◽  
Pork Meat ◽  
Herbal Extracts ◽  
Chilled Pork

Abstract Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

scholarly journals Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows

2020 ◽  
Vol 57 (8) ◽  
pp. 3142-3150
Author(s):  
Dong-Heon Song ◽  
Yong-Joon Hwang ◽  
Youn-Kyung Ham ◽  
Jae-Ho Ha ◽  
Yu-Ri Kim ◽  
...  
Keyword(s):  
Meat Quality ◽  
Oxidation Stability ◽  
Quality Attributes ◽  
Cull Sows

The effects of a dietary supplement of biotin on Italian heavy pigs' (160 kg) growth, slaughtering parameters, meat quality and the sensory properties of cured hams

2005 ◽  
Vol 93 (2) ◽  
pp. 117-124 ◽  
Author(s):  
Giovanna Martelli ◽  
Luca Sardi ◽  
Paolo Parisini ◽  
Anna Badiani ◽  
Paola Parazza ◽  
...  
Keyword(s):  
Dietary Supplement ◽  
Meat Quality ◽  
Sensory Properties

scholarly journals Effect of ground paprika and its oleoresin on marinated chicken breast meat quality

2011 ◽  
pp. 55-62 ◽  
Author(s):  
Marija Jokanovic ◽  
Natalija Dzinic ◽  
Vladimir Tomovic ◽  
Snezana Savatic ◽  
Tatjana Tasic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Meat Products ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Paprika Oleoresin ◽  
Experimental Group ◽  
Chicken Breast Meat

The still-marinating process is a simplified technology used to tenderize and to improve the flavour, colour and juiciness of meat products. The effects of marinade type, addition of ground paprika (P) or paprika oleoresin (O), on the instrumental and sensory properties of cooked marinated chicken fillets were investigated. It was observed that marinade uptake was greater (P > 0.05) for the fillets marinated with paprika oleoresin. Cooking loss was lowest for experimental group O, and signifycantly lower (P<0.05) comparing to control group. Determined L

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