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Showing 1 to 20 of 104 for “"loin"”.
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Characterizing the relationship between early postmortem pork loin quality attributes and 14 day aged loin quality attributes and sensory characteristics
Embargo set by: Seth Robbins for item 107732 Lift date: 2020-09-27T16:30:34Z Reason: Author requested U of Illinois access only (OA after 2yrs) in Vireo ETD system
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Effects of sex and sire line on relationships among early postmortem loin quality and aged loin and pork chop quality characteristics
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2019-08-22 without embargo terms
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Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors
… on the eating quality of USDA Select strip loin steaks. After a training session, six students in the agriculture department at Western Kentucky University were selected to serve on a sensory panel. The panel members evaluated tenderness, juiciness, flavor, off-flavor, overall acceptability, …
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Selection for maximum loin eye area and minimum backfat thickness in Duroc swine
Digitized by Kansas Correctional Industries
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Defying distance : remembrance, narration, and the gender imaginary in Assia Djebar’s Loin de Médine
… explores Algerian author Assia Djebar’s Loin de Médine (1991) (Far from Madina), a novel that re-imagines the early Islamic past through women’s perspectives. Djebar framed the work as an inspired re-reading of the earliest Sunni historiography compendiums: Ibn Hishām’s (d. 828-835) …
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Feeding high oleic soybean oil to growing-finishing pigs: effects on growth performance, carcass characteristics, loin quality, and bacon attributes
… performance, carcass characteristics and yield, loin quality and shelf life, and fat and belly quality. A total of 288 pigs raised in two equal blocks were assigned to 1 of 4 diets containing either 25% dried distillers’ grains with solubles (DDGS), 2% high oleic soybean oil (HOSO2), 4% high …
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The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness
… with the sensory characteristics of pork loin chops cooked to a medium (71˚C) degree of doneness. In addition, consumers use color more than any other meat quality trait to determine purchase intent. Furthermore, increasing ultimate pH positively influenced both sensory tenderness and …
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Establishing the relationships among carcass characteristics and meat quality traits of pork
… were fabricated and boneless Canadian back loins (IMPS #414) were vacuum-packaged and transported to the University of Illinois Meat Science Laboratory. At the end of the 14-d aging period, loins were weighed, measured for stretched length (stretched to maximum length without distortion), …
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Feeding peroxidized soybean oil to finishing pigs: Effects on performance, nutrient digestibility, carcass characteristics, and the shelf-life of loin chops and commercially manufactured bacon
… were recorded. Carcass characteristics and fresh loin quality were evaluated 1 d post-mortem. Loin chops from each carcass were overwrap-packaged and subjected to a 10 d simulated retail display. Daily measurements of L*, a*, b*, reflectance and visual discoloration were conducted, evaluation of …
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Digestible indispensable amino acid scores for food proteins
… conducted to determine the DIAAS values for pork loin and to evaluate the effect of roasting, frying, or grilling of pork loin on protein quality. The DIAAS were calculated based on ileal digestibility of amino acids in pigs for raw pork loin, roasted pork loin, grilled pork loin, fried pork loin, …
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Effect of increased carcass weight on fresh pork quality and sensory traits
… Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin pH, instrumental and visual color and iodine value of the clear plate fat (all 3 layers) was measured on approximately 90% of the population. Quality measurements of the ham, 14 d aged loin and chop, …
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Entomotoxicological and Thermal Factors Affecting the Development of Forensically Important Flies
… of Phormia regina in vitro. Ground pork loin was treated with a 1, 5, or 10% ethanol solution to give an equivalent Blood Alcohol Concentration (BAC) of 0.01, 0.04, and 0.8 % w/v. A significant difference in the time for second instars to complete the stage was seen between the 1% treated …
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Characterizing the amount and variability of intramuscular fat deposition of pork loins using barrows and gilts from two sire lines
… 24 of age to estimate marbling, back fat, and loin depth. Two or four contemporary pigs were scanned at each of these time points and then slaughtered on the following day to validate the ultrasound procedure. All trial pigs were slaughtered at 24 weeks of age, and loins were collected. Bone-in …
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Objective evaluation of lean meat yield and EUROP scores for Icelandic lamb carcasses by video image analysis
… 0.39 to 0.63,lowest for Shldr% and highest for Loin%. Heritability of viaEUROPc was 0.32 and 0.29 of viaEUROPf while heritability was 0.35 for pEUROPc and 0.31 for pEUROPf. For weight related traits (Leg (kg), Loin (kg), Shldr (kg), HCW and LW) the direct heritability ranged from 0.17 to 0.21, …
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Subdermal Fat Determined by Ultrasound and Electrical Conductivity, and Its Relationship to Body Condition Score of Dairy Cows
… were implanted with pacemaker probes at rib, loin, and rump to determine conductivity of subdermal tissue. Conductivity of SFAT measured three times a week read 51.1 +/- 2.5 before and 50.2 +/- 0.6 mS/cm after calving. At BCS of 2.58, least square means of subdermal fat were: rib 6.0; loin …
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The effects of the rate of gain during four periods of growth on carcass characteristics in swine
… per pound for deviation in growth rate. The loin eye area and the average back fat thickness had a consistent, but not statistically significant association with the live weight groupings as arbitrarily designation. The carcass length was inconsistently and statistically nonsignificantly …
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Estudio de prefactibilidad para la instalación de una planta de producción de salchichas a base de lomo de trucha (Oncorhynchus mykiss) con especias
… of a sausage production plant based on trout loin with natural spices.
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The effects of dietary soy isoflavone supplementation on carcass cutability and meat quality of pigs infected with porcine reproductive and respiratory syndrome virus
… the 10th and 11th rib for determination of loin eye area (LEA), backfat thickness (BF), and loin quality (ultimate pH, instrumental color, drip loss, visual color, marbling, and firmness). Loin chops were aged 14 d postmortem prior to Warner-Bratzler shear force (WBSF) determination. Belly …
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Pascal Quignard: L'identite de l'ecriture
… these sur Pascal Quignard tente d'aller plus loin que les critiques ne l'ont fait jusqu'a present. Cet auteur prolixe participe au dialogue litteraire de son temps. Sa contribution n'a pourtant pas ete reconnue a sa juste valeur.
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De la théorie dualiste à la reproduction du sous-développement
… aussi complexe qu'imprécis (nous la verrons plus loin), par des constructions théoriques sophistiquées, la théorie dualiste saisit l'état de sous-développement dans ses manifestations les plus brutes; secundo, l'image d'une économie sous-développée à deux secteurs: l'un arriéré et agricole, …
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