Works matching DE "SENSORY evaluation of beef"

Results: 45

Growing rate of gain on subsequent feedlot performance, meat, and carcass quality of beef steers.

Published in:

Journal of Animal Science, 2009, v. 87, n. 11, p. 3791, doi. 10.2527/jas.2009-1853

By:

Loken, B. A.;
Maddock, R. J.;
Stamm, M. M.;
Schauer, C. S.;
Rush, I.;
Quinn, S.;
Lardy, G. P.

Publication type:

Article

Effect of processing flax in beef feedlot diets on performance, carcass characteristics, and trained sensory panel ratings.

Published in:

Journal of Animal Science, 2006, v. 84, n. 6, p. 1544, doi. 10.2527/2006.8461544x

By:

Maddock, T. D.;
Bauer, M. L.;
Koch, K. B.;
Anderson, V. L.;
Maddock, R. J.;
Barceló-Coblijn, G.;
Murphy, E. J.;
Lardy, G. P.

Publication type:

Article

Effects of 25-hydroxyvitamin D3 and manipulated dietary cation-anion difference on the tenderness of beef from cull native Korean cows.

Published in:

Journal of Animal Science, 2006, v. 84, n. 6, p. 1481, doi. 10.2527/2006.8461481x

By:

Cho, Y. M.;
Choi, H.;
Hwang, I. H.;
Kim, Y. K.;
Myung, K. H.

Publication type:

Article

The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness.

Published in:

Journal of Animal Science, 2004, v. 82, n. 2, p. 557, doi. 10.2527/2004.822557x

By:

Wheeler, T.L.;
Shackelford, S.D.;
Koohmaraie, M.

Publication type:

Article

Meat science and muscle biology.

Published in:: 1997
Publication type:: Abstract

Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 972, doi. 10.1111/j.1365-2621.1995.tb06273.x

By:

Fu, An-Hung;
Sebranek, J.G.

Publication type:

Article

Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 657

By:

Guzman, J.C.;
McMillin, K.W.

Publication type:

Article

Antioxidative activity of maillard reaction products in cooked ground beef, sensory and TBA values.

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 234, doi. 10.1111/j.1365-2621.1995.tb05644.x

By:

Smith, J. Scott;
Alfawaz, Mohammed

Publication type:

Article

Hot processed raw materials and fat level affect physical and sensory characteristics of ground...

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 707, doi. 10.1111/j.1365-2621.1994.tb08109.x

By:

Williams, S.E.;
Johnson, L.P.

Publication type:

Article

Soy protein isolate antioxidant effect on lipid peroxidation of ground beef and microsomal lipids.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 702, doi. 10.1111/j.1365-2621.1994.tb08108.x

By:

Wu, S.Y.;
Brewer, M.S.

Publication type:

Article

Ultrasonic spectral analysis for beef sensory attributes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 697, doi. 10.1111/j.1365-2621.1994.tb08107.x

By:

Park, B.;
Whittaker, A.D.

Publication type:

Article

Characteristics of 95% lean beef German sausages varying in phosphate and added water.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 453, doi. 10.1111/j.1365-2621.1994.tb05537.x

By:

Frederick, T.L.;
Miller, M.F.

Publication type:

Article

Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of ...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 242, doi. 10.1111/j.1365-2621.1993.tb04247.x

By:

Akinwunmi, I.;
Thompson, L.D.

Publication type:

Article

Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue.

Published in:

Scientific Journal 'Animal Science & Food Technologies', 2024, v. 15, n. 1, p. 42, doi. 10.31548/animal.1.2024.42

By:

Kruk, Olga;
Ugnivenko, Anatoliy

Publication type:

Article

The effect of Moringa stenopetala leaf extracts on microbiological contents and quality attributes of raw ground beef.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 118

By:

Garmo, Gelebo Rocho;
Raya, Shimeles Shumi;
Kuffi, Kumsa D.

Publication type:

Article

Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.

Published in:

Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 436, doi. 10.17113/ftb.53.04.15.3980

By:

Afshari, Roya;
Hosseini, Hedayat;
Khaksar, Ramin;
Mohammadifar, Mohammad Amin;
Amiri, Zohre;
Komeili, Rozita;
Khaneghah, Amin Mousavi

Publication type:

Article

The Effect of Selected Starches on Hydration, Textural and Sensory Characteristics of Restructured Beef Products.

Published in:

Journal of Food Quality, 2012, v. 35, n. 6, p. 411, doi. 10.1111/jfq.12000

By:

Pietrasik, Z.;
Pierce, D.L.;
Janz, J.A.M.

Publication type:

Article

RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE.

Published in:

Journal of Food Quality, 2011, v. 34, n. 3, p. 195, doi. 10.1111/j.1745-4557.2011.00386.x

By:

SULLIVAN, G.A.;
CALKINS, C.R.

Publication type:

Article

TENDERNESS, pH AND ACCEPTABILITY OF MEAT FROM PODOLIAN AND LIMOUSINE × PODOLIAN YOUNG BULLS.

Published in:

Journal of Food Quality, 2008, v. 31, n. 4, p. 490, doi. 10.1111/j.1745-4557.2008.00214.x

By:

Braghieri, A.;
Carlucci, A.;
Girolami, A.;
Napolitano, F.

Publication type:

Article

Influence of high isostatic pressure and papain treatment on the quality of beef meat.

Published in:

High Pressure Research, 2007, v. 27, n. 1, p. 163, doi. 10.1080/08957950601088869

By:

Schenková, N.;
Šikulová, M.;
Jeleníková, J.;
Pipek, P.;
Houška, M.;
Marek, M.

Publication type:

Article

COMPARING THE PHYSICO-CHEMICAL CHARACTERISTICS AND SENSORY ATTRIBUTES OF IMPORTED BRAZILIAN BEEF MEAT AND IMPORTED INDIAN BUFFALO MEAT.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 672, doi. 10.15414/jmbfs.2018.8.1.672-677

By:

Hassan, Marwa A.;
Abdel-Naeem, Heba H. S.;
Mohamed, Hussein M. H.;
Yassien, Nabil A.

Publication type:

Article

EFFECT OF COMMERCIALLY MANUFACTURED KAPPA SEMI-REFINED CARRAGEENAN (SRC) WITH DIFFERENT PHOSPHATE SALTS ON YIELD, TEXTURAL AND SENSORY PROPERTIES OF BEEF MEAT.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2016, v. 5, n. 6, p. 518, doi. 10.15414/jmbfs.2016.5.6.518-522

By:

Murugesan, Marimuthu;
Packrisamy, Ilansuriyan;
Yap, Tony N.;
Munisamy, Shanmugam

Publication type:

Article

Properties of five canned luncheon meat formulations as affected by quality of raw materials.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 1, p. 30, doi. 10.1111/j.1365-2621.2006.01195.x

By:

Mohd Abdullah, Basem

Publication type:

Article

Physicochemical and sensory properties of restuctured beef steaks containing beef heart surimi.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 351, doi. 10.1046/j.1365-2621.1999.00280.x

By:

Wang, Baowu;
Xiong, Youling L.

Publication type:

Article

CHARACTERIZATION OF A SAUSAGE ASSORTMENT MADE FROM BEEF AND PORK LIVER: A COMPARATIVE STUDY.

Published in:

Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 175

By:

MANOLIU, Diana-Remina;
CIOBANU, Marius Mihai;
CIOBOTARU, Mihai Cătălin;
BOIŞTEANU, Paul Corneliu

Publication type:

Article

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3668, doi. 10.1002/jsfa.7548

By:

de Gouvêa, Ana AL;
Oliveira, Ronaldo L;
Leão, André G;
Assis, Dallyson YC;
Bezerra, Leilson R;
Nascimento Júnior, Nilton G;
Trajano, Jaqueline S;
Pereira, Elzania S

Publication type:

Article

Effect of aging technologies on some qualitative characteristics of Longissimus dorsi muscle of Marchigiana beef.

Published in:

Agronomy Research, 2015, v. 13, n. 4, p. 1143

By:

Velotto, S.;
Pagano, F.;
Barone, C. M. A.;
Esposito, M.;
Civale, G.;
Crasto, A.

Publication type:

Article

The influence of raw material on physical-chemical and sensory properties of Bosnian sujuka produced under controlled conditions.

Published in:

MESO (1332-0025), 2012, v. 14, n. 6, p. 502

By:

Operta, S.;
Dževdetbegović, M.;
Čorbo, S.;
Tahmaz, J.;
Šehović, A.

Publication type:

Article

REDUCTION OF AGEING TIME OF BOVINE MEAT BY INTERMITTENT THERMAL TREATMENTS.

Published in:

International Journal of Food Properties, 2005, v. 8, n. 1, p. 125, doi. 10.1081/JFP-200048036

By:

Herrera-Méndez, C.;
Toledo-López, V.;
Abud-Archila, M.;
González-García, R.;
Ruiz-Cabrera, M.;
Grajales-Lagunes, A.

Publication type:

Article

Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals.

Published in:

Tropical Animal Health & Production, 2017, v. 49, n. 6, p. 1289, doi. 10.1007/s11250-017-1327-3

By:

Nassu, R.;
Tullio, R.;
Berndt, A.;
Alencar, M.;
Francisco, V.;
Diesel, T.

Publication type:

Article

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 200, doi. 10.1007/s11947-009-0268-x

By:

Martínez, Beatriz;
Miranda, Jose;
Vázquez, Beatriz;
Fente, Cristina;
Franco, Carlos;
Rodríguez, Jose;
Cepeda, Alberto

Publication type:

Article

A Comparison of the Meat Qualities from the Hanwoo (Korean Native Cattle) and Holstein Steer.

Published in:

Food & Bioprocess Technology, 2008, v. 1, n. 2, p. 196, doi. 10.1007/s11947-008-0061-2

By:

Sun Jin Hur;
Gu Boo Park;
Seon Tea Joo

Publication type:

Article

SEGMENTATION OF BEEF JOINT IMAGES USING HISTOGRAM THRESHOLDING.

Published in:

Journal of Food Process Engineering, 2006, v. 29, n. 6, p. 574, doi. 10.1111/j.1745-4530.2006.00083.x

By:

ZHENG, CHAOXIN;
SUN, DA-WEN;
ZHENG, LIYUN

Publication type:

Article

Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1052, doi. 10.1111/j.1365-2621.1999.tb12280.x

By:

Shao, C. S.;
Avens, J. S.

Publication type:

Article

Use of an Informal Consumer Sensory Panel in Conjunction with Discussion to Teach Students Concepts Related to Beef Palatability.

Published in:

NACTA Journal, 2010, v. 54, n. 4, p. 7

By:

Daniel, Joseph A.;
Kitts-Morgan, Susanna E.;
Pringle, T. Dean

Publication type:

Article

The application of transcriptomic data in the authentication of beef derived from contrasting production systems.

Published in:

BMC Genomics, 2016, v. 17, p. 1, doi. 10.1186/s12864-016-2851-7

By:

Sweeney, Torres;
Lejeune, Alex;
Moloney, Aidan P.;
Monahan, Frank J.;
Gettigan, Paul Mc;
Downey, Gerard;
Park, Stephen D. E.;
Ryan, Marion T.

Publication type:

Article

Cooking Process Optimization in Canned Beef Production Using the Response Surface Method.

Published in:

Journal of Nutrition, Fasting & Health, 2022, v. 10, n. 4, p. 282, doi. 10.22038/JNFH.2022.67218.1401

By:

Dolkhani, Mohsen;
Gharekhani, Ahmad;
Kazempoor, Reza

Publication type:

Article

Effect of immunological castration management strategy on lipid oxidation and sensory characteristics of bacon stored under simulated food service conditions.

Published in:

Journal of Animal Science, 2016, v. 94, n. 7, p. 3084, doi. 10.2527/jas.2016-0366

By:

Herrick, R. T.;
Tavárez, M. A.;
Harsh, B. N.;
Mellencamp, M. A.;
Boler, D. D.;
Dilger, A. C.

Publication type:

Article

The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle.

Published in:

Journal of Animal Science, 2015, v. 93, n. 5, p. 2576, doi. 10.2527/jas.2014-8711

By:

Kurve, V.;
Joseph, P.;
Williams, J. B.;
Boland, H. T.;
Riffell, S. K.;
Kim, T.;
Schilling, M. W.

Publication type:

Article

Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of beef steers.

Published in:

Journal of Animal Science, 2013, v. 91, n. 12, p. 5989, doi. 10.2527/jas.2013-7042

By:

Arp, T. S.;
Howard, S. T.;
Woerner, D. R.;
Scanga, J. A.;
McKenna, D. R.;
Kolath, W. H.;
Chapman, P. L.;
Tatum, J. D.;
Belk, K. E.

Publication type:

Article

Effects of forage species or concentrate finishing on animal performance, carcass and meat quality.

Published in:

Journal of Animal Science, 2013, v. 91, n. 3, p. 1454, doi. 10.2527/jas.2012-5914

By:

Duckett, S. K.;
Neel, J. P. S.;
Lewis, R. M.;
Fontenot, J. P.;
Clapham, W. M.

Publication type:

Article

The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.

Published in:

Journal of Animal Science, 2013, v. 91, n. 1, p. 483, doi. 10.2527/jas.2012-5223

By:

Hergenreder, J. E.;
Hosch, J. J.;
Varnold, K. A.;
Haack, A. L.;
Senaratne, L. S.;
Pokharel, S.;
Beauchamp, C.;
Lobaugh, B.;
Calkins, C. R.

Publication type:

Article

Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases.

Published in:

Alexandria Journal of Food Science & Technology, 2021, v. 18, n. 2, p. 1

By:

El-Zalaki Esmat, M. S.

Publication type:

Article

EFFECT OF LOW-SODIUM SALT UTILIZATION ON SOME CHARACTERISTICS OF GROUND BEEF PATTIES.

Published in:

GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 63

By:

Ketenoğlu, Onur;
Candoğan, Kezban

Publication type:

Article

INFLUENCE OF MARINADES ON SHEAR FORCE, STRUCTURE AND SENSORY PROPERTIES OF HOME-STYLE JERKY.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 4, p. 413, doi. 10.17306/j.afs.0508

By:

Żochowska-Kujawska, Joanna;
Kotowicz, Marek;
Lachowicz, Kazimierz;
Sobczak, Małgorzata

Publication type:

Article