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  • 1
    Electronic Resource
    Electronic Resource
    CONSUMER PREFERENCES OF BEEF TENDERNESS AND MECHANICAL MEASUREMENTS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The tenderness of carcasses of ten bulls of Norwegian Red breed was analyzed by sensory and mechanical analyses. Four samples representing the range of tenderness in the material were served to 118 consumers in an in-house test. The consumers rated the samples for the degree of tenderness. High correlation was found between sensory analyses and the consumer ratings of tenderness, r = 0.96 (P〈0.0005), and between Warner Bratzler Shear force values and the consumer ratings, r =− 0.87 (P〈0.005).The consumers found it easier to evaluate the very tender and very tough samples, while the moderately tough samples were more difficult to evaluate, and were mixed up in both the sensory and consumer analyses.A lower percent of women than men considered each sample as acceptably tender and women in general used a lower grade to describe the degree of tenderness of the samples. Indications of high variety of consumer acceptability at different levels of tenderness, suggests a need for a larger study of tenderness levels in the areas where large changes in acceptability are found, and of responses from different consumer groups.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00353.x
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  • 2
    Electronic Resource
    Electronic Resource
    DESIGN OF A GENERATOR FOR STUDYING ISOTHERMALLY GENERATED WOOD SMOKE (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A laboratory size smoke generator, working under controlled conditions, has been constructed. The generator is basically a closed system to allow control over the supply of air, and it can produce smoke at a specific, desired temperature (within ± 10°C) in the region 300–550°C. This makes possible meaningful and systematic studies of important properties of smoke generated at various temperatures, such as its antimicrobial, antioxidative, flavor- and color producing effects, and content of polycyclic aromatic hydrocarbons.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06483.x
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  • 3
    Electronic Resource
    Electronic Resource
    Identification of animal species in ground meat mixtures by multivariate analysis of isoelectric focusing protein profiles (1998)
    Weinheim : Wiley-Blackwell
    Electrophoresis 19 (1998), S. 3103-3109 
    Details
    ISSN: 0173-0835
    Keywords: Chemometrics ; Multivariate calibration ; Isoelectric focusing ; Animal species ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Chemistry and Pharmacology
    Notes: The present work investigates the possibility of constructing a multivariate calibration model to predict the composition of ground meat with respect to animal species, based on intensity profiles from isoelectric focusing of water-soluble proteins in mixtures of ground meat. Samples containing various amounts of beef, pork and turkey meat were analyzed by isoelectric focusing in immobilized pH-gradients. The gels were photographed and the images transferred to a digital format. The digital images were processed in order to reduce background and optimize signal strength. Resulting gel profiles were analyzed by multivariate regression allowing the determination of sample composition with prediction errors close to 10%.
    Additional Material: 9 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/elps.1150191811
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