The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stor...

background and objective: the quality of flat breads depends in part on the textural and structural properties of breads during storage. these properties are largely affected by flour quality. this research aimed at evaluating textural and structural properties of lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...

The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amou...

Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...

Numerous and diverse physiological changes occur during fruit ripening and maturity at harvest is one of the key factors influencing the flavour quality of fruits. The effect of ripening on chemical composition, physical parameters and sensory perception of three muskmelon (Cucumis melo L. reticulatus group) cultivars was evaluated. Significant correlations emerging from this extensive data set...

In Vietnam, the applying of sensory evaluation is only limited in some important coffee or tea manufacturers to grade these products according to an international or national norm (ex. TCVN321579). This kind of sensory practice based on operations of some experts. However, quality of food product is a complex issue and not one to be solely defined by the experts who are often searching either f...

this project was carried out in order to study of possibity of uses from 4 hexyresorcinol for prevention of melanosis in cultured shrimp.treatments including of samples processed with 0.15% concentration of 4 hexylresorcinol and control samples. the samples were kept at -18oc. bacterial, chemical and sensory examinations were carried out for a period of six months. statistically significant dif...

The objective of this study was to compare postmortem meat quality traits and consumer acceptance of sensory qualities in Duroc, Landrace, Meishan, and Yorkshire pork, for both the fresh and cooked forms. A total of 134 pigs were evaluated. Meishan pork showed the lowest pH45 min and pH24 h values and the highest drip loss and lightness values. In the consumer evaluation of the fresh meat, the ...