Black Slavonian pig used to be the most widespread breed in Slavonia, and it was mainly used for the production of fat and authentic meat products such as kulen – a slowly fermented and drycured spicy sausage stuffed in pork blind gut. Nowadays, this breed is rare, and kulen and other meat products are mostly produced from the meat of more productive white pig breeds. Still, the products of loc...

Meat quality score and its composite traits of the Hungarian Large White pigs were analyzed using the national station test database for the period of 1994-2005. Th e distribution of the meat quality score was substantially diff erent from the normal distribution and the average score of the population was close to the possible maximum. Based on the results the traits can hardly be improved by ...

We have studied a genomic library of introgression lines from the Solanum pimpinellifolium accession TO-937 into the genetic background of the "Moneymaker" cultivar in order to evaluate the accession's breeding potential. Overall, no deleterious phenotypes were observed, and the plants and fruits were phenotypically very similar to those of "Moneymaker," which confirms the feasibility of transl...

The long-term objective of tomato breeders is to identify metabolites that contribute to defining the target flavour and to design strategies to enhance it. This paper reports the results of network analysis, based on metabolic phenotypic and sensory data, to highlight important relationships among such traits. This tool allowed a reduction in data set complexity, building a network consisting ...

Of the ten species of European truffle (fungi of the genus Tuber, phylum Ascomycota), some have economic value because of their organoleptic properties (taste and perfume), in particular the black truffle (Tuber melanosporum Vitt.) and the summer and burgundy truffles"2. The black truffle is mainly found in Spain, France and Italy (Fig. la), and it shows variation in several traits, including i...

Sugar, organic acid, and carotenoid are the most important indicators of fruit taste and nutritional and organoleptic quality. These components were studied on fruit pulp of the cybrid between Willow leaf mandarin ( Citrus deliciosa Ten.) and Eureka lemon [ Citrus limon (L.) Burm.] and the two parents. The cybrid possessed nuclear and chloroplast genomes of Eureka lemon plus mitochondria from W...

Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ...

Increased interest toward traditional tomato varieties is fueled by the need to rescue desirable organoleptic traits and to improve the quality of fresh and processed tomatoes in the market. In addition, the phenotypic and genetic variation preserved in tomato landraces represents a means to understand the genetic basis of traits related to health and organoleptic aspects and improve them in mo...

Growth of pathogenic organisms such as Escherichia coli O157:H7 and Salmonella spp. can be inhibited in ground beef through the addition of certain lactic acid-producing bacteria (LAB; Lactobacillus acidophilus NP51, Lactobacillus crispatus NP35, Pediococcus acidilactici, and Lactococcus lactis ssp. lactis). This study evaluated the effects of LAB inclusion on the organoleptic and biochemical p...