The objective of this study was to estimate genetic parameters for concentrations of minerals in LM and to evaluate their associations with beef palatability traits. Samples of LM from 2,285 Angus cattle were obtained and fabricated into steaks for analysis of mineral concentrations and for trained sensory panel assessments. Nine minerals, including calcium, copper, iron, magnesium, manganese, ...

nitrite is responsible for some characteristics of cured meat products such as color, flavor and suppressing the outgrowth and production of toxin from clostridium botulinum. despite all of its desired properties, nitrite is responsible for the formation of carcinogenic n-nitrosamine. in this study, nitrite-free and low-nitrite meat curing systems were developed to eliminate or reduce nitrite f...

Flavor lexicons are a widely used tool for documenting and describing sensory perception of a selected food. Development of a representative flavor lexicon requires several steps, including appropriate product frame of reference collection, language generation, and designation of definitions and references before a final descriptor list can be determined. Once developed, flavor lexicons can be ...

Traditional alkalization, essential for darkening color, modifying flavor and increasing cocoa powder solubility, is a discontinuous time-consuming technique that employs considerable energy. We herein propose extrusion as promising alternative to improve increase the sustainability of traditional process. The aims this work were twofold: on one hand, characterise effects alkalised physico-chem...

ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...

abstract: kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. the aim of this study was to evaluate flavor and aroma compounds present in kefir. two types of starter (christian hansen and sacco) and three levels of temperatures (30, 33 and 35oc) were used for the preparation of kefir samples. the samples were analyzed for acetaldehyde, diacet...

introduction: in iran, the main problem in greenhouse cucumber production and post-harvest shelf life is short due to the application of traditional packaging and storage methods. this research was carried out in order to investigate on the effects of packaging type and chitosan edible coating on the physicochemical and sensory characteristics of royal greenhouse cucumber during storage conditi...

The present study was made with an attempt to produce yogurt by partial addition of different levels soymilk cow milk. Control prepared 100% milk and other samples in the ratio 95:5, 90:10, 85:15, 80:20, 75:25 respectively. control treatments blends were analyzed for total solids pH. results found that leads increase pH from 6.7, 11.94 % 7.1 12.54 containing 25:75 Yogurt some physicochemical an...

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, ...