Browsing by Subject "sensorial attributes"
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Item Development, functionality, and consumer acceptance of a novel ready-to-eat lamb leg product(2012-12-15) Coty, Barbara Lynn; Coty, Barbara Lynn; Braden, Kirk W; Braden, Kirk W; Branham, Loree A.; Salisbury, Mike; Mowrer, Robert; Angelo State University. Department of Agriculture.The objective was to determine an ideal formulation for maximal acceptability and functionality of a ready-to-eat lamb leg product, evaluated by sliceability, sensorial attributes, lipid oxidative stability (TBA), and consumer analysis. Lamb legs (n=160) underwent two aging treatments (21d and 42d) and one of four marinations (Control, American, Caribbean, or Moroccan). Sliceability and TBA were not affected by marination (P >0.05). Cook loss was affected by marination and aging (P<0.05). Marination by aging affected initial (IJ) and sustained juiciness (SJ), flavor intensity, and overall acceptability (P<0.05), but not IJ, SJ, or warmed-over flavor (P>0.05). Control was juiciest and most accepted while American had most intense flavor (21d). American was juiciest and had most intense flavor and acceptance (42d). Consumer analysis of flavor, overall acceptability, and willingness to purchase was affected by marination (P<0.05); American had the highest values for all attributes. Consumers most frequently ranked the American marination treatment as most liked.Item Effects of various tenderization strategies on non-fed beef palatability and tenderness(2012-05-12) Canon, Jennie; Canon, Jennie Ann; Braden, Kirk W.; Branham, Loree A.; Miller, Mark F.; Pacheco, George Jr.; Angelo State University. Department of Agriculture.Effects of exogenous enzyme combinations and a mechanical tenderization method were evaluated by myofibrillar fragmentation (MFI), sensorial attributes and oxidative stability (TBA) of the deep pectoral (PEC: n=120) and biceps femoris (FLAT: n=120) from cow carcasses. In the FLAT, tenderization method had no effect of MFI, TBA, or initial tenderness, sustained tenderness, or overall acceptability (P > 0.05). Enzymatic treatment affected all sensory attributes (P < 0.05); the control was the juiciest and the toughest with the least off flavor and the highest overall acceptability. Treatment affected TBA values; the bromelain and ficin treatment (BF) was most oxidized. Treatment by tenderization method interactions affected off flavor with BF having the most off flavor. In the PEC, treatment had affected MFI, cook loss, and all other sensorial evaluations (P < 0.05). However, TBA was not affected by treatment, tenderization method, or treatment by tenderization method. Moreover, MFI, juiciness, tenderness, and flavor intensity were all affected by tenderization method (P < 0.05).