The continued popularity of organic and natural foods has generated interest in organic milk, and use of pasture for dairy cattle is a requirement for organic production. This process may improve the health benefits of fluid milk via increases in the unsaturated fatty acid content, including conjugated linoleic acid. Because pasture-based (PB) systems vary in types of forage, it is important to...

BACKGROUND Human breastmilk provides the best nutrition for infants. When women or infants have difficulties in breastfeeding directly, breastmilk is usually pumped and frozen for later use. However, while frozen, breastmilk may develop a rancid flavor, which induces infant feeding stress and raises the mothers' concerns about the quality of frozen breastmilk. Nevertheless, few studies have inv...

Nowadays rising consumer concern on the safety of synthetic chemical food preservatives is a reason for finding natural new antimicrobial agents, especially among the components of medicinal plants such as Essential Oils (EOs). However, most EOs are sensitive to oxygen, light, and temperature and can be easily degraded. Some EOs have strong taste, flavor, and affect the organoleptic charact...

Solid-state fermentation was carried out using brown rice (BR) and polished rice (PR) as substrates for the production of tempeh using a fungal culture of Rhizopus oligosporus. The rice based tempeh was further analyzed for its nutrient composition like carbohydrate, protein, fat, fiber and ash content. The prepared BR and PR tempeh samples were baked and its sensory qualities were evaluated. O...

To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged i...

The study was designed to evaluate the physico-chemical, microbial and sensorial quality of beef incorporated with different levels vinegar at refrigerated storage (4±1ºC). Fresh samples were divided into three batches i.e. T0 = control (without vinegar), T1 5% T2 10% vinegar. evaluated for sensory properties (color flavor), physico-chemical (pH, cooking loss, FFA, POV TBARS) counts (TVC, TCC T...

The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); CNT with a 1% solution of 80% sodium citrate plus 20% sodium diacetate (SC + D); or CNT with 2% buffered vinegar (VIN) in the final product. SC + D ...

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as...

A generic descriptive analysis using 11 judges provided 16 sensory attributes that described the aroma, flavor, and texture characteristics of 7 nectarine and peach cultivars selected for their predominant sensory attributes. Simultaneously, the "in-store" acceptability of these cultivars was evaluated by 120 consumers from northern California. The relationships among instrumental measurements ...