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Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types
nutria muscle histochemical measurements sensory characteristics correlation
2016/6/3
The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat ...
Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
pheasant origin body measurements
2015/6/23
Compared to common pheasants, Mongolian × Versicolor hybrids
were characterized by similar body weight and body measurements except for length of trunk with neck in
females. The carcasses of Mongo...
Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Red Ginseng Hydrolyzates Asiago Cheese Physicochemical Property
2016/5/17
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
Soy Sauce Red Pepper Paste Soybean Paste
2016/5/17
This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce,...
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Gouda Cheese Cholesterol Removal Physicochemical and Sensory Properties
2016/5/16
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...
The Effects of Microencapsulated Chitooligosaccharide on Physical and Sensory Properties of the Milk
Chitooligosaccharide Microencapsulation Milk
2016/4/22
Effects of microencapsulated chitooligosaccharide addition in milk were evaluated by determination of the efficiency of microencapsulation, cholesterol removal, color, viscosity and sensory properties...
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Sucrose Water Activity Protein Denaturation
2016/4/8
The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different...