Nutrient composition and sensory characteristics of Canadian grain-fed veal cutlets
نویسندگان
چکیده
منابع مشابه
Body Composition and Sensory Characteristics of Pork from CLA-Fed Pigs
and Implications Conjugated linoleic acid (CLA) improved carcass characteristics of pork by decreasing backfat and increasing fat hardness (firmness). CLA also improved the color of pork loin chops and patties both initially and over retail storage time. Combined, these carcass composition and sensory characteristic improvements could provide processors and consumers a more desirable product. T...
متن کاملNutrient composition and physico-chemical characteristics of Loquat (Eriobotrya japonica) seed oil
Useful medicinal and chemical properties of different parts of Eriobotrya Japonica seeds including flowers, fruits, and leaves have been investigated. In this study, fat content, moisture, unsaponifiable matter, saponification and iodine values, free fatty acid compound, individual sterols, antioxidant activity, total phenol, tannin, and flavonoids content, and detection and quantification of p...
متن کاملEffects of Barley Grain Particle Size on Ruminal Fermentation and Carcass Characteristics of Male Lambs Fed High Urea Diet
Two experiments were conducted to evaluate effects of barley grains particle size on ruminal pH and ammonia concentration of rams (experiment 1) and carcass characteristics (experiment 2) of male lambs fed high urea diet. Treatments in two experiments were (1: basal diet + whole barley grains, 2: basal diet + ground barley grains with a 5 mm screen, 3: basal diet + ground barley grains with a 3...
متن کاملFatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharide
This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ω-3 fatty acids (ω-3 FA), which could be used to produce eggs enriched with ω-3 FA, and of fructo-oligosaccharide (FOS) as a source of prebiotics on performance of hens (commercial Hy-Line Brown laying hens), and FA composition, internal quality, and sensory characteristics of the eggs. Dietary FOS...
متن کاملEffect of Mincing on the Quality Characteristics of Chevon Cutlets
The present study was undertaken to evaluate the effect of mincing and added water on the quality characteristics of chevon cutlets. The lean meat was minced once, twice and thrice, respectively through 4 mm plate to evaluate the effect of mincing on physic-chemical and sensory parameters. A significant effect of mincing was observed with the highest scores for juiciness and texture for the pro...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Canadian Journal of Animal Science
سال: 1993
ISSN: 0008-3984,1918-1825
DOI: 10.4141/cjas93-018