Quality Measurements in Beef

Chamul, Roberto S.

doi:10.1002/9780470277829.ch26

Cited by 2 publications

(1 citation statement)

References 200 publications

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“…Similarly, it is known that there are differences in the texture between different parts of the fillets exist for Rainbow trout ( O. mykiss ) (Hansen and others 2000; Mørkøre and others 2002) and Atlantic salmon ( S. salar ) (Sigurgisladottir and others 1999; Jonsson and others 2001; Casas and others 2006). Comparable findings can occur in the farming of other animal types, for example, instance cattle (Chamul 2007). …”

Section: Introductionmentioning

confidence: 88%

Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch

Green-Petersen¹,

Hyldig²

2010

Journal of Food Science

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The variation in sensory profile of rainbow trout (Oncorhynchus mykiss), belonging to the same aquaculture production batch and handled the same way, was explored by using objective sensory profiling on heat-treated minced fillets. In addition, quality index, mechanical texture, pH, fat, and water content were measured. Different groups of fish were sampled 3 different times during a production day. The results showed significant differences in the sensory profiles of individual fish within all 3 groups as well as significant differences between the groups. Differences in mechanical texture were found between individuals in 2 of the 3 groups and between the groups. No differences were found in quality index neither between individuals nor groups. A significant negative correlation between lipid content and firm texture was observed, but in general, the chemical and physical measurements could not explain the differences in the sensory profiling or in the mechanical texture measurements. The results showed that significant differences in the sensory profiles of individual fish from the same aquaculture production batch may occur. Furthermore, the results also showed sensory differences between groups of samples taken at different times during a production day.

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Section: Introductionmentioning

confidence: 88%

Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch

Green-Petersen¹,

Hyldig²

2010

Journal of Food Science

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Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves

et al. 2011

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The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked ground buffalo meat (GBM), treated with, 1, 1.5 and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The meat samples treated with 1.5% crude extract of drumstick leaves significantly (P < 0.05) improved meat pH and water holding capacity (WHC) and lowered cooking loss and thiobarbituric acid (TBA) value as compared to control and other treated samples. Microbial load in terms of Total Plate Count (TPC) was found to be decreased significantly (P < 0.05) in treated samples. No significant (P > 0.05) difference was observed in juiciness, tenderness and overall acceptability scores between the treated meat samples.

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Quality Measurements in Beef

Cited by 2 publications

References 200 publications

Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch

Variation in Sensory Profile of Individual Rainbow Trout (Oncorhynchus mykiss) from the Same Production Batch

Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves

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