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Wednesday, April 22, 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.

  • 128 Want to read
  • 19 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

On this page you'll find hundreds of scientific references referenced in the Mastering Diabetes book. Take a look at the scientific evidence-based literature to support the statements we make in the book! DEVELOPMENT AND SENSORY CHARACTERIZATION OF A FRUIT STUFFED PORK LOIN. Authors. SHERYL S. PARKS, Texas Agricultural Extension Service Brazos Co. Highway 21 West Bryan, TX ; Search for more papers by this author. NOEL DETIENNE. of pork is consumed as a sausage product, such as bratwurst, frankfurters, and fermented sausages (National Pork Board, ). Sausages contain up to 30% fat, which is important in the processing, textural, and sensory characteristics of sausage products. However, fat is one of the.   Read "Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study, Meat Science" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.

Sensory ScienceSensory Science • Fairly young scienceFairly young science • Currently being used throughout the industry • Food Industry; puts a more human el ttttt d jiilement to taste, tenderness, juiciness, and overall acceptability • Subjective Measurements.


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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 Sensory and biophysical properties of pork. book 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 Sensory and biophysical properties of pork.

book 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. The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various.

The first study has been completed that examines the interactions of salt and sodium phosphates on pork loin color, pH, purge, and sensory properties. The trained sensory panelists have concentrated on the effect of these ingredients on processed meat-like texture within a treatment and over time.

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. 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. Sensory Perception of Pork and Pork Products Sensory analysis is an important tool in meat science and is becoming accepted as a necessary part of meat quality experiments.

In fact, the science of sensory analysis is relatively young when compared with traditional sciences such as physics and chemistry. This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed).

Sixteen animals were used, 8 females and 8 males from each. Sensory Properties. The sensory properties of the sausages are shown in Table 4. The mean ranking score for juiciness varied from totenderness from toflavour from toappearance/colour from Cited by: 1.

The experiment was conducted to examine the effects of three cooking internal temperatures (65, 75 or 85°C) on the physical, chemical and sensory characteristics of pork.

Pork muscle, Longissimus dorsi, used were collected immediately after slaughter and stored overnight at °C. Loins were removed, allowed to thaw at room temperature, and cut into fifteen chops with an Cited by: 3.

PHYSICO-CHEMICAL PROPERTIES AND ECONOMICS OF BARBECUED PORK Bilifang Daimary, V. Appa Rao, K. Sudheer, R. Jayanthi Department of Livestock Products Technology (Meat Science), Madras Veterinary College, Chennai Corresponding Author email [email protected] ABSTRACT A study was planned to develop barbecued pork.

The book is particularly suitable for introducing cell physiology to students with training in the physical sciences and for introducing cell biophysics to students with backgrounds in biology." --Biophysical Journal "I believe that this book seeks to address an area of need in modern biological research.

It is successful in achieving those goals. The objective this project was to determine the contribution of lipid composition and lipid profile to textural and sensory properties of fresh pork.

Loins from pigs (n=; from sires and dams) were used to determine the contribution of lipid composition and lipid profile to textural and sensory properties of fresh pork.

Principles of Sensory Evaluation This day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices.

The course is delivered in a classroom and laboratory environment, and includes a mixture of theory. Sensory Analysis of Foods of Animal Origin - CRC Press Book When it comes to food selection, consumers are very reliant on their senses.

No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of. The range of specialised protein ingredients used in foods is increasing.

Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.Physicochemical, Sensory and Cooking Properties of Low Fat Beef since it affects technological properties and sensory.

aspects, mainly tenderness and juiciness. However, diets. and pork backfat were ground (5 mm plate). Fat content was determined in both samples in order to adjust the fat amount of the formulations with pork backfat File Size: KB.The objective of this study was to characterize the sensory properties of nonsolvent extracted textured soy protein used as a lean meat replacement in four common meat products: ground beef, fresh pork sausage, smoked sau-sage, and frankfurters.