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Tuesday, July 28, 2020 | History

2 edition of Sensory and biophysical properties of pork. found in the catalog.

Sensory and biophysical properties of pork.

Stina Fjelkner-Modig

Sensory and biophysical properties of pork.

by Stina Fjelkner-Modig

  • 316 Want to read
  • 21 Currently reading

Published by Department of Food Technology,University of Lund, Swedish Meat Research Institute in Lund, [Kavlinge] .
Written in English


ID Numbers
Open LibraryOL19033539M
ISBN 109172229195

Two preference tests were carrieout by, in each case, genotype had a major effect on sensory quality in all four studies irrespective of rearing system, feed and sex. In three of the four studies pork from RN¯ carriers scored higher for juicines, tenderness, acidulous taste and meat taste intensity. This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meatand a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - kg of live weight.

Sensory properties of foods Gordon Gerard Birch, J. G. Brennan, Kenneth John Parker, National College of Food Technology Applied Science Publishers, - Cooking - pages5/5(1). Fjelkner-Modig, S. () Carcass properties as related to sensory properties of pork, in Sensory and Biophysical Properties of Pork, Swedish Meat Research Institute, Kavlinge, p. Cited by:

Physico-Chemical, Sensory and Microbial Quality of Chicken Meat Chips during the ambient (37+2°C) and refrigerated (7+1°C) ambient (37+2°C) as well as refrigerated (7+1°C) storage of chicken meat chips it might be due to storage. These findings suggest that the chicken meat oxidative changes during storage.   Long-time low-temperature sous-vide cooking of meat enables the chef to precisely and robustly reach a desired gastronomic outcome. In long-time low-temperature sous-vide cooking, time and temperature can be used as independent parameters to control the outcome. From a scientific point of view, this raises the question how different sensory Cited by: 8.


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Sensory and biophysical properties of pork by Stina Fjelkner-Modig Download PDF EPUB FB2

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in Price: $ The present study was aimed to investigate the effect of crossbreeding with Limousine sires on the fatty acid profile, cholesterol and malondialdehyde contents, physical and sensory properties of meat produced by Podolian young bulls.

The influence of ageing on meat tenderness was also evaluated. Materials and methods Experimental designCited by: Sensory evaluation of pork includes the use of either trained sensory panelists to rate eating quality differences or untrained, consumer sensory evaluation to determine consumer preference or acceptability of pork.

This paper will discuss the fundamental considerations for conducting both types of sensory evaluation for pork. For trained sensory evaluation, the environmental. Sensory evaluation of pork includes the use of either trained sensory panelists to rate eating quality dif-ferences or untrained, consumer sensory evaluation to determine consumer preference or acceptability of pork.

This paper will discuss the fundamental considerations for conducting both types of sensory evalu-ation for pork. The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and.

Chemical, physical and sensory characteristics of Moisture, fat, cholesterol and sensory scores of raw pork patties 29 Table 2. Cooking loss, moisture, fat and cholesterol content of cooked pork patties 30 sausages and salami for their emulsifying ability and binding properties.

Low temperature cooking of pork meat improves cooking yield and juiciness. • Prolonged cooking below 60 °C leads to pork meat tenderization. • Particularly tender meat is not necessarily needed to gain consumers' acceptance. • Cooking losses have to be minimized to avoid unpleasant, crumbly meat by: rearing system, feed and sex.

In three of the four studies pork from RN¯ carriers scored higher for juiciness, tenderness, acidulous taste and meat taste intensity. Sex showed contradictory effects on sensory quality, while rearing system and feed had minor effects on sensory properties of pork. Instrumental, chemical and sensory parameters of cooked pork ham were evaluated.

Principal component analysis was carried out on the basis of the. Emulsified pork meatballs (Kung-Yuan or meatballs) are common emulsified meat products in Chinese cultures and are widely popular among Taiwanese and Chinese consumers.

In recent years, the concept of clean labels has become prominent, and consumers have started to demand products without artificial additives. In this study, we investigated the effects of food Cited by: 1. Read "Processing and Sensory Properties of Round Pork Bacon, Journal of Food Science" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.

Fifteen meat samples collected from pigs (Neckar hybrid line) were selected from 75 animals on the basis of their technological quality traits, and the samples were classified as normal, PSE, and acid meat. Sensory analysis was performed on the three meat categories.

Total meat protein and drip loss protein were analyzed by electrophoresis (SDS-PAGE), mass Cited by:   Sensory evaluation is a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses. It is a means of determining whether product differences are Cited by: 2.

The physical properties of food materials are discussed in 6 main categories such as size, shape, volume and related physical attributes, rheological properties, thermal properties, electromagnetic properties, water activity and sorption properties and surface properties in this book.

In File Size: 3MB. The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2.

Laboratory and trained taste panel results - Volume 43 Issue 3 - J. Wood, R. Jones, M. Francombe, O. Whelehan. Effects of Food Proteins on Sensory and Physico-Chemical Properties of Emulsified Pork Meatballs.

C.K. Yeung 1 and S.C. Huang 1, 1 Food Industry Research and Development Institute, Hsinchu, Taiwan, ROCCited by: 1. 1 Sensory properties of broiler meat - A comparison between different experimental series and origins Milan Ristic Max Rubner-Institut (MRI) Kulmbach, Federal Research Institute of Nutrition and Food, E.-C.-Baumann-Str.

Pork quality characteristics and sensory panel tests. Pork quality and sensory panel tests were conducted at North Carolina State University (Table 2). The first sensory panel test was held with consumers using pork from the pigs in Trial 1, and the second test was with consumers using pork from the pigs in Trial 2 and by: 4.

/ Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs. In: Meat Science.

; Vol. 86, No. Cited by: Xylopia aethiopica (African pepper) and Monodora myristica (African nutmeg) are used as spices in Ghanaian local dishes and as traditional medicine. The objective of this study was to substitute two spices in “normal” fresh pork sausage formulation with selected local spices and evaluate their effect on sensorycharacteristics of the : Coleman Fred Newman, Ohene-Adjei Samuel, Barnes Anna.

In Unit 2, the properties of key foods need to be identified and described together with the acknowledgement of how the properties impact upon each other, for example, how the physical properties of a key food impact upon the sensory properties. The main properties (physical, sensory, chemical and functional) of the key foods are identified below.

In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of kg), medium weight (MW, average weight of kg), and light weight (LW, average weight of Cited by: 4.Influence of lipid content on pork sensory quality within pH classification Abstract The objective of this project was to determine the contribution of lipid content to textural and sensory properties of fresh pork within defined pH classifications.

Pigs (n = 1,; from sires and dams) from.