Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 7 of 7 for “"sensory traits"”.
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Effect of increased carcass weight on fresh pork quality and sensory traits
… become compromised, affecting pork quality and sensory traits. Therefore, the objective was to characterize fresh pork quality and sensory traits of carcasses ranging from 78 to 145 kg (average ~119 kg). Hot carcass weight (HCW), back fat depth, and loin depth was measured on 666 carcasses. Loin …
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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
… and instrumental color are correlated 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 …
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Investigation of Genetic and Environmental-Associated Variation of Flavor-Related Attributes in Bioparental and Natural Cucumber Populations and Their Correlation with Human Sensory
Fresh cucumber sensory quality is composed of texture, taste (non-volatiles), and aroma (volatiles), yet little is known about genetic variation in natural populations and influence of internal and external factors on these traits. This study hypothesized that significant differences would be …
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Variation in wing area and prey detection volume of Rhinolophus Capensis in response to different climates
… their geographic range. I examined these two traits in different localities across the geographic range of the Cape horseshoe bat, R. capensis to determine if wing and echolocation parameters are adapted to current climatic conditions. I measured wing area and echolocation parameters at sites …
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Impact of fungal fermentation on plant-based protein ingredients and pasta production waste
… techno-functionality, antinutrients, and sensory properties of quinoa and fava bean flour. Moreover, pasta production side-stream from industry was upcycled using liquid-state fermentation (LSF) to transform it into food ingredients. Quinoa flour and fava bean flour were characterised …
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ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA
… on physicochemical, functional, textural and sensory traits were evaluated. Both fibre fractions increased (p<0.05) the yellowness of bologna. HT lentil fibre fractions decreased the lightness (p<0.05). Bologna with HT pea and lentil fibre fractions had very low cook loss and reduced purge …
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Effects of pre- and postnatal testosterone treatments on growth and carcass traits of heifers used in a single-calf heifer system
Three studies evaluated growth and carcass traits of heifers in a single-calf heifer system. In Study 1, 24 prenatally androgenized (PA) heifers and 27 control (C) heifers were fed a finishing diet postpartum and slaughtered at 1.1 cm s.c. fat. Calves were weaned at 117 d of age. Preweaning, PA …