Cooked product from loins selected to contain maximum quantities of protein would a be tougher, b have greater cooking shrinkage, and c be less desirable in eating quality than would loins with lesser quantities of protein.
Salt is mixed with the drained samples at varying proportions from 1: Visual evidence of beef quality as associated with eating desirability. Relationships among performance records, carcass cut-out data, and eating quality of bulls and steers.
Relation of production factors to conformation scores and body measurements, associations among production factors and the relation of carcass grade and fatness to consumer preferences in yearling steers.
Fat as a factor in palatability of beef. Carpenter Historical Aspect The belief that fat deposition enhances the value of meat is not of recent origin, having been suggested or implied in both the Old and New Testaments of the Holy Bible.
John Wiley and Sons, Inc. Acceptability studies in beef. It is mixed with salt and allowed to stand overnight before mixing with cooled cooked rice. Consumer quality of selected muscles of raw and cooked pork. Smith concluded that tenderness is the most important single attribute contributing to beef palatability.
Relationships of certain muscle, cartilage and bone traits to tenderness of the beef longissimus. Irrespective of the exact mechanism by which marbling or intramuscular fat exerts an influence on tenderness, a number of researchers cited specifically by Cover and Hostetler, ; Blumer, ; and Jeremiah et al.
Effects of pure culture inoculation on the quality of fermented rich-fish mixture. Most of the traditional food fermentation industries especially in the Philippines are rural, seasonal, labor intensive, informal, and capital deficient. Factors influencing quality in pork.
Effect of feed restriction on finishing swine. Visual and eating preferences of consumer household panel for beef from Brahman-Hereford crossbreds and from Herefords.
Microbiology Microbiological analysis of the fermenting mixture showed a sequential type of fermentation with overlapping growth of lactic acid bacteria. Lactic acid fermentation of balao balao.
Influence of carcass position during rigor mortis on tenderness of beef muscles: Palatability factors and evaluations. Effect of carcass grades and fatness on tenderness of meat from steers of known history.
In the Visayas and Mindanao, the product is slightly fermented without liquid; the fish is hard and solid salt is present 1. Quality attributes of porcine musculature as related to structural muscle components, carcass traits and certain production factors.
In rural areas, bagoong is eaten with vegetables, and, especially in the coastal regions, it is often the main source of protein in the diet. Page 27 in Nebraska State Report.Company Update: View, print, and manage information in your company’s D&B file; Free D-U-N-S Number: Find out which product is right for your business?
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() observed that the demand for a meat product depends upon its quality, thus the market for fresh meat will become more and more discriminative with regard to quality attributes.
Investigations of quality in meat are complicated from the.Download