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Journal articles on the topic 'Meat tastes'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Shprintzen, Adam D. "Looks Like Meat, Smells Like Meat, Tastes Like Meat." Food, Culture & Society 15, no. 1 (March 2012): 113–28. http://dx.doi.org/10.2752/175174412xi3190510222066.

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2

Mabuchi, Ryota, Ayaka Ishimaru, Mao Tanaka, Osamu Kawaguchi, and Shota Tanimoto. "Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue." Metabolites 9, no. 1 (December 21, 2018): 1. http://dx.doi.org/10.3390/metabo9010001.

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To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of

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Canozzi, Maria Eugênia Andrighetto, Luiza Ávila Sphor, Concepta Margaret McManus Pimentel, Júlio Otavio jardim Barcellos, César Henrique Espirito Candal Poli, Guiomar Pedro Bergmann, and Liris Kindlein. "Sensory evaluation of beef and buffalo extensively reared and its relationship to sociodemographic characteristics of consumers." Semina: Ciências Agrárias 37, no. 3 (June 22, 2016): 1617. http://dx.doi.org/10.5433/1679-0359.2016v37n3p1617.

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Sensory characteristics of meat from different animal types, including cattle (Angus and Brangus) and buffalo raised at pasture, and information on socio-demographic determinants of consumer preference were evaluated. Samples of roasted rib eye were cut and served in a disordered and monadic manner to 188 untrained tasters. A nine-point hedonic scale was used to assess odor, color, tenderness, succulence and overall appearance. Analysis of variance was carried out using the GLM procedure of SAS®, considering animal type and socio-demographic characteristics as fixed effects and using the LSMEA

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Szymandera-Buszka, Krystyna, Katarzyna Waszkowiak, Anna Jędrusek-Golińska, and Marzanna Hęś. "Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products." Foods 9, no. 2 (February 18, 2020): 209. http://dx.doi.org/10.3390/foods9020209.

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The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice

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Pallister, Tess, Mastaneh Sharafi, Genevieve Lachance, Nicola Pirastu, Robert P. Mohney, Alex MacGregor, Edith J. M. Feskens, Valerie Duffy, Tim D. Spector, and Cristina Menni. "Food Preference Patterns in a UK Twin Cohort." Twin Research and Human Genetics 18, no. 6 (September 28, 2015): 793–805. http://dx.doi.org/10.1017/thg.2015.69.

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Food liking-disliking patterns may strongly influence food choices and health. Here we assess: (1) whether food preference patterns are genetic/environmentally driven; and (2) the relationship between metabolomics profiles and food preference patterns in a large population of twins. 2,107 individuals from TwinsUK completed an online food and lifestyle preference questionnaire. Principle components analysis was undertaken to identify patterns of food liking-disliking. Heritability estimates for each liking pattern were obtained by structural equation modeling. The correlation between blood meta

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Mahmoud, Fade A., Aynur Aktas, Declan Walsh, and Barbara Hullihen. "A Pilot Study of Taste Changes Among Hospice Inpatients With Advanced Cancer." American Journal of Hospice and Palliative Medicine® 28, no. 7 (March 10, 2011): 487–92. http://dx.doi.org/10.1177/1049909111402187.

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Identification of taste abnormalities can help understand difficulties in nutrition. We evaluated 15 hospice inpatients with advanced cancer for subjective taste changes. The majority had both subjective and objective taste changes. Most thought all food was tasteless followed by loss of sweet sensation and meat aversion. About half of the participants exhibited anorexia and weight loss with decreased energy intake. Both detection and recognition thresholds for these basic tastes were abnormal for the majority of participants. Reduced sensitivity for sweet and salt taste and altered perception

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Shishkina, D. I., M. S. Bordunova, E. D. Zvegintseva, E. E. Klein, and A. Y. Sokolov. "Functional meat products: experience of introducing dietary fiber into chopped semi-finished products." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (January 17, 2022): 73–81. http://dx.doi.org/10.20914/2310-1202-2022-1-73-81.

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Dietary fiber plays a significant role in the functioning of the human gastrointestinal tract. Their presence in the diet allows you to prevent a number of serious diseases associated with both the digestive organs and the cardiovascular and nervous systems. In order to increase the share of dietary fiber in the population's nutrition structure, it is advisable to create functional products based on traditionally consumed foods enriched with various types of dietary fiber. Such traditional products for the Russian consumer are dairy and lactic acid products, bakery products, meat and fish prod

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8

Akamine, Jun. "Tastes for blubber: diversity and locality of whale meat foodways in Japan." Asian Education and Development Studies 10, no. 1 (September 16, 2020): 105–14. http://dx.doi.org/10.1108/aeds-02-2020-0027.

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PurposeThis paper aims to discuss how whale meat foodways in Japan is a local practice, contrary to the prevailing political belief that it is national, and to examine two local whale meat foodways in Japan by focusing on the usage of blubber. To understand complexity of whaling issue, one needs to be careful of species rather than general “whale.”Design/methodology/approachBy investigating two kinds of recipe books, one published in the early 19th century and the other the early 20th century on whale meat dish, the paper clarifies blubber has been widely consumed rather than lean meat, and bl

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Ummi Hasanah Nasution, Edhy Mirwandhono, Ma’ruf Tafsin, Hasnudi, and Armyn Hakim Daulay. "Analysis of Factors Affecting The Demand of Broiler Chicken Meat In Binjai City." Jurnal Peternakan Integratif 7, no. 2 (June 24, 2019): 42–52. http://dx.doi.org/10.32734/jpi.v7i2.2166.

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Consumption of broiler chicken meat increase year by year in line with publicawareness increased of animal products. The demand for broiler chicken meat in Binjai Cityshows a fluctuating increase that estimated by a number of factors that influence it.The purposeof this research was identify the factor of family’s dependent number (X1), educational level(X2), family income (X3), price of broiler chicken (X4), taste (X5), age of respondent (X6), andprice of substitution was egg (X7) to broiler chicken demand in Binjai City.The analysismethod used in this research was multiple linear regression

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10

Škrlep, Martin, Marjeta Čandek-Potokar, Nina Batorek-Lukač, Urška Tomažin, and Mónica Flores. "Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry." Animals 9, no. 2 (February 12, 2019): 55. http://dx.doi.org/10.3390/ani9020055.

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Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsa

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11

Planella, J., Q. L. Cook, A. J. Kempster, and J. D. Wood. "Relationships among commercial and laboratory methods of assessing the quality of pig meat from different joints." Proceedings of the British Society of Animal Production (1972) 1991 (March 1991): 4. http://dx.doi.org/10.1017/s0308229600019565.

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Meat quality forms an important part of the assessment of any production method. Some components of quality can only be assessed subjectively using sensory evaluation. Both consumer panels and trained panels have been used to assess visual appeal, tastes and odours, and each has its own advantages and disadvantages. Trained panels are better at discriminating and at describing differences between samples, but are less close to consumer reality. Because quality assessments are made from representative joints, differences among joints might add inconsistency to the results. However, comparisons

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Jeong, Jin Young, Minseok Kim, Sang-Yun Ji, Youl-Chang Baek, Seul Lee, Young Kyun Oh, Kondreddy Eswar Reddy, Hyun-Woo Seo, Soohyun Cho, and Hyun-Jeong Lee. "Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes." Food Science of Animal Resources 40, no. 6 (November 2020): 924–37. http://dx.doi.org/10.5851/kosfa.2020.e59.

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13

BURTON, MICHAEL, and TREVOR YOUNG. "The structure of changing tastes for meat and fish in Great Britain." European Review of Agricultural Economics 19, no. 2 (1992): 165–80. http://dx.doi.org/10.1093/erae/19.2.165.

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Purhonen, Semi, and Riie Heikkilä. "Food, music and politics: The interweaving of culinary taste patterns, ‘highbrow’ musical taste and conservative attitudes in Finland." Social Science Information 56, no. 1 (November 1, 2016): 74–97. http://dx.doi.org/10.1177/0539018416675072.

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This article addresses two key debates in cultural sociology: one on coherent lifestyle patterns crossing several cultural fields and one on pervasive lifestyles, which also includes, apart from the cultural elements, wider socio-political orientations. The study takes the point of view of three fields rarely studied together – food, music and political attitudes – employing a rich empirical research design utilizing both representative survey data ( N = 1,388) and qualitative interviews ( N = 28). Starting from the analysis of how culinary tastes are socially stratified in present-day Finland

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Jaroch, Alina, K. Różycka, K. Kupczyk, S. Kołtan, and M. Jakubczyk. "Impact of the oncological treatment on change in taste perception and dietary habits of children diagnosed with cancer – preliminary study." Progress in Health Sciences 10, no. 1 (June 11, 2020): 61–68. http://dx.doi.org/10.5604/01.3001.0014.1909.

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Purpose: Chemotherapy, which is widely used in cancer treatment in children, may cause various side effects, including impaired taste perception, thus the main aim of the presented study was a subjective assessment of changes in taste perception and dietary habits among children undergoing oncological treatment. Materials and methods: In the present study, 41 hospitalized children were examined (mean age 11.0 ± 5.1 years). Anthropometric measurements were made, and diet was assessed using a food frequency questionnaire. Results: For 85.4% of the patients, the current treatment was chemotherapy

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Morrison, J. A., K. Balcombe, A. Bailey, S. Klonaris, and G. Rapsomanikis. "Expenditure on different categories of meat in Greece: the influence of changing tastes." Agricultural Economics 28, no. 2 (February 2003): 139–50. http://dx.doi.org/10.1111/j.1574-0862.2003.tb00247.x.

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17

Parry, Jovian. "Oryx and Crake and the New Nostalgia for Meat." Society & Animals 17, no. 3 (2009): 241–56. http://dx.doi.org/10.1163/156853009x445406.

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AbstractRecent years have seen the development of a new trend in gastronomic discourse toward acknowledging and even valorizing the role of animal slaughter in meat production. This development problematizes some of the ideas of influential theorists of meat such as Fiddes (1990) and Adams (1991): namely, that the animal in (post)modernity has been rendered invisible in the process of meat production and consumption (Adams, 1991), and that meat itself is a commodity with a declining reputation (Fiddes, 1990). This paper analyzes the role of nostalgia in this trend toward do-it-yourself (or at

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18

Israelian, V. M., and O. A. Shtonda. "STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMES." Animal Science and Food Technology 11, no. 4 (December 2020): 25–31. http://dx.doi.org/10.31548/animal2020.04.025.

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Expanding the food products range is one of the most promising challenges in the food industry today. The production of whole meat products has always determined the technological level of the enterprise, reflecting its ability to improve consumer nutrition. Using the same type of raw meat, by changing the modes and conditions of its preparation, impact on the tissue structure, directional autolysis and variation of thermal processes, they produce products with different nutritional characteristics. Research of chemical composition has established that penetration of salting active substances

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Eyo, E. O. "CONSUMERS’ PREFERENCE FOR MEAT FROM FOOD ANIMALS IN HE NIGER DELTA, NIGERIA." Nigerian Journal of Animal Production 34, no. 1 (January 11, 2021): 113–20. http://dx.doi.org/10.51791/njap.v34i1.2452.

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This paper assesses the consumers’ preference for food animas in the Niger Delta, Nigeria. The questionnaire was used to obtain information in a cross sectional study involving 470 respondents. The method of data analyses includes descriptive statistical tools and the consumers’ Preference profit (CPP). The results showed that there was no significant difference in preference between beef and goat meat. Goat meat was considered to be more nutritious, tastes better, cooks faster, even though less available, more costly and so not suitable for ceremonial cooking. However, beef was preferred to g

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Hartley, Isabella, Andrew Costanzo, Djin Gie Liem, and Russell Keast. "Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 19, no. 17 (September 5, 2022): 11101. http://dx.doi.org/10.3390/ijerph191711101.

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Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)),

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Illy, Nilamsari, Indyah Wahyuni, J. A. D. Kalele, and N. Lontaan. "PENGARUH ASAM CUKA SAGUER TERHADAP SIFAT ORGANOLEPTIK DAGING ITIK SERATI (Cairina moschata)." ZOOTEC 35, no. 2 (December 21, 2015): 184. http://dx.doi.org/10.35792/zot.36.1.2016.10468.

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THE EFFECTS OF PALM JUICE VINEGAR TOWARDS THE ORGANOLEPTICS OF MUSCOVY DUCK MEAT (Chairina moschata). People in North Sulawesi are continued to develop duck farming. Most of them run their farm with traditional system. The species of duck developed in North Sulawesi of Chairina moschata is called Muscovy duck. Special treatments were applied in cook processing of duck meat especially to eliminate stink and tough texture. Palm juice vinegar containing acetic acid has many roles when it was added in foods stuffs including duck’s meat. The aim of this research was to evaluate the organoleptic tas

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Adanguidi, Jean. "Analysis of Consumer Demand and Preference for Rabbit Meat in Benin." International Journal of Marketing Studies 12, no. 1 (February 7, 2020): 14. http://dx.doi.org/10.5539/ijms.v12n1p14.

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The demand for rabbit meat exists and would only be satisfied at 50% and the holiday periods often have quite high demands. This demand is growing rapidly as it is increasingly valued by Beninese with modest incomes in search of dietary diversification and limiting cholesterol average. Rabbits are sold at a relatively high price in the Ou&eacute;m&eacute;/Plateau region compared to other regions of the country, due to the higher demand there. Rabbits produced in South Benin are relatively more competitive compared to imported rabbit meat. Consumers of rabbit meat are mainly active civi

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Röös, Elin, Annica de Groote, and Andreas Stephan. "Meat tastes good, legumes are healthy and meat substitutes are still strange - The practice of protein consumption among Swedish consumers." Appetite 174 (July 2022): 106002. http://dx.doi.org/10.1016/j.appet.2022.106002.

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Girija, J., S. Kamalasundari, G. Hemalatha, and T. Umamaheswari. "Production Methodologies of Meat Analogues: A Review." Journal of Agricultural Engineering 58, no. 02 (June 30, 2021): 137–48. http://dx.doi.org/10.52151/jae2021581.1741.

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Meat is a non-vegetarian food and is considered as a good source of quality nutrients. Though meat protein provide the required content of good quality protein for the body, they are also associated with higher cholesterol and fat content, which prove to be a leading cause of serious health issues. This became the primary reason for increase in a shift in demands for plant-based protein source foods. The other reason is environmental impact of animal derived products. Meat analogues are plant-based good quality protein source of food that tastes like meat protein, and texture resemble that of

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López-Pedrouso, María, Raquel Rodríguez-Vázquez, Laura Purriños, Mamen Oliván, Susana García-Torres, Miguel Ángel Sentandreu, José Manuel Lorenzo, Carlos Zapata, and Daniel Franco. "Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions, and Ageing Time." Foods 9, no. 2 (February 11, 2020): 176. http://dx.doi.org/10.3390/foods9020176.

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Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter

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Younie, D., M. Hamilton, and I. Nevison. "Sensory attributes of organic and conventional beef." Proceedings of the British Society of Animal Production (1972) 1990 (March 1990): 72. http://dx.doi.org/10.1017/s0308229600018535.

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Awareness of food quality has increased considerably amongst consumers for a number of reasons. These include concern over agrochemioal residues and eating quality. Food produced to organic standards is claimed to be of intrinsically better quality than conventionally produced food. Apart from the likelihood of reduced agrochemical residues, it is also suggested that organic food tastes better. Livestock diets are known to influence the taste of meat and milk products (Younie et al 1988). The experiment described here was initiated to determine whether beef produced organically had different f

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Rymer, C., G. F. Hartnell, and D. I. Givens. "The effect of feeding modified soyabean oil enriched with C18 : 4n-3 to broilers on the deposition ofn-3 fatty acids in chicken meat." British Journal of Nutrition 105, no. 6 (November 22, 2010): 866–78. http://dx.doi.org/10.1017/s0007114510004502.

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Supplementing broiler diets with conventional vegetable oils has little effect on the long-chainn-3 PUFA (LCn-3 PUFA) content of the meat. The present study investigated the effect on fatty acid composition and sensory characteristics of chicken meat when broilers were fed oil extracted from soyabeans (SDASOY) that had been genetically engineered to produce C18 : 4n-3 (stearidonic acid (SDA), 240 mg/g oil). Three diets were fed to 120 birds (eight replicate pens of five birds) from 15 d to slaughter (41–50 d). Diets were identical apart from the oil added to them (45 and 50 g/kg as fed in the

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Baviera-Puig, A., J. Buitrago-Vera, C. Escriba-Perez, and L. Montero-Vicente. "Rabbit meat sector value chain." World Rabbit Science 25, no. 1 (March 30, 2017): 95. http://dx.doi.org/10.4995/wrs.2017.6565.

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<p>The aim of this research was to study the cuniculture industry in Spain, according to the Food Value Chain model, and analyse what its main operators are. Four components were identified in the rabbit meat production chain: input suppliers, producers, abattoirs and cutting plants and distribution. Distribution can follow 2 paths, the traditional channel and the modern or large-scale distribution channel. Rabbit feed, which represents the main input for producers, is a minority product, especially when compared to feeds formulated for other livestock species, as its manufacture calls f

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Mennella, Julie A., and Alison K. Ventura. "Understanding the basic biology underlying the flavor world of children." Current Zoology 56, no. 6 (December 1, 2010): 834–41. http://dx.doi.org/10.1093/czoolo/56.6.834.

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Abstract Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes) and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter). Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods

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Heatherington, Tracey. "Tasting Cultural Ecology." Gastronomica 14, no. 2 (2014): 16–26. http://dx.doi.org/10.1525/gfc.2014.14.2.16.

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This essay samples situated perspectives on food, history, and landscape in the Mediterranean. Reflecting on moments of ethnographic research made resonant by particular tastes, it considers how sustainable foodscapes on the island of Sardinia, Italy, are rooted in both family relations and property systems. It focuses on household and community production in the Ogliastra, a rural area on the eastern coast of Sardinia. This enables a critical examination of models of ethical consumption, from the perspective of rural producers. Tastes like the delectable roast meat, goat ricotta, and bitter h

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Feeney, E., S. O'Brien, A. Scannell, A. Markey, and E. R. Gibney. "Genetic variation in taste perception: does it have a role in healthy eating?" Proceedings of the Nutrition Society 70, no. 1 (November 22, 2010): 135–43. http://dx.doi.org/10.1017/s0029665110003976.

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Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's ‘nutritional gatekeeper’. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green

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Silva, Reinaldo. "The Tastes from Portugal: Food as Remembrance in Portuguese American Literature." Ethnic Studies Review 31, no. 2 (January 1, 2008): 126–52. http://dx.doi.org/10.1525/esr.2008.31.2.126.

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Contemporary Portuguese American literature written by Thomas Braga (1943-), Frank Gaspar (1946-), and Katherine Vaz (1955-) share a profusion of topics - with ethnic food being, perhaps, the most representative one. What these writers have in common is that their roots can be traced to Portugal's Atlantic islands - the Azores - and not to continental Portugal. They are native Americans and write in English, though their characters and themes are Portuguese American. Some of them lived close to the former New England whaling and fishing centers of New Bedford and Nantucket, which Herman Melvil

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Jelita, Rida, Irawati Irawati, Sonika Sonika, Wawan Saputra, Jordy Steffanus, and Anton Anton. "Training For Maitreya Buddhism In Maitreya Buddhists at The Maitreya Holy Earth Pusdicate, Pekanbaru." Devotion Journal of Community Service 4, no. 1 (January 12, 2022): 110–18. http://dx.doi.org/10.36418/dev.v4i1.355.

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A vegetarian consumption pattern or reducing consumption of animal meat will become a lifestyle for many people around the world during and after successfully passing the Global Covid19 Pandemic. During the Covid-19 Pandemic, although there has been no research on vegetarian food consumption patterns for the prevention of Covid-19, the impact on body stamina and the immune system has proven to be very significant. The purpose of this community service activity is to improve the skills of Maitreya Buddhists at the Pekanbaru Holy Earth Education and Training Center in making vegetarian meat. Act

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Chalidin, Muhammad, Zulkarnain Lubis, and Mitra Musika Lubis. "Analisis Permintaan dan Elastisitas Daging Sapi pada Tingkat Rumah Tangga." Jurnal Ilmiah Pertanian ( JIPERTA) 1, no. 1 (April 14, 2019): 56–68. http://dx.doi.org/10.31289/jiperta.v1i1.68.

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This study aims to determine the level of beef demand, the factors that affect beef demand and measure and identify the role of the elasticity of factors that affect beef demand. Sampling is done by simple random sampling. The data analysis method used is qualitative (descriptive) and quantitative analysis. The results showed that the demand for beef at the household level in Sei Sikambing B village, the average beef consumption was 2.2 kg / month. Simultaneously the test results show that the variable beef prices, fish prices, chicken meat prices, egg prices, the level of household income, th

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Nute, G. R., J. D. Wood, M. Enser, K. G. Hallett, L. A. Sinclair, and R. G. Wilkinson. "Eating quality of lamb: differences between extreme breed x production system groups." Proceedings of the British Society of Animal Science 1999 (1999): 116. http://dx.doi.org/10.1017/s1752756200002714.

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There is anecdotal evidence that certain sheep breeds, reared in a particular way, produce unusual or characteristic tastes in cooked meat. Such effects could be linked to differences in meat fatty acid composition associated with the consumption of different diets. This study investigated eating quality and fat composition in 4 distinctively different breed x feeding system groups.Four groups of 20 ram lambs were obtained as follows: Pure Soays (SO) finished off grass in April from commercial breeders; Pure Welsh Mountain (WM) finished off upland grass in October from ADAS Pwllpeiran; Suffolk

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Bruegel, Martin, Jean-Michel Chevet, and Sébastien Lecocq. "Animal Protein and Rational Choice: Diet in the Eighteenth Century." Journal of Interdisciplinary History 44, no. 4 (February 2014): 427–52. http://dx.doi.org/10.1162/jinh_a_00609.

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Analysis of the account books of the convent school of Saint-Cyr between 1688 and 1788 reveals the causes of the institution's changing patterns of meat consumption. Although a rational-choice model can explain short-term variations in the school's diet, economic variables alone are not sufficient to explain its long-term variations, as evolving tastes began to infiltrate Saint-Cyr's traditional, aristocratic diet. The unintended side effect of this development was to improve nutrition, which the school managed to do without running afoul of claims to elite status.

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Mouritsen, Ole G., and Klavs Styrbæk. "Design and ‘umamification’ of vegetable dishes for sustainable eating." International Journal of Food Design 5, no. 1-2 (December 1, 2020): 9–42. http://dx.doi.org/10.1386/ijfd_00008_1.

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Food production is a main cause of the accelerating anthropogenic changes in the Earth’s ecosystems. There is an urgent need for global changes in the food production systems throughout the food chain as well as a call for a significant reduction in food waste. Sustainable and healthy eating has hence become a key issue on the global scene. The provision for a sustainable green transition involves eating more plant-based foods. The question then arises if such foods, e.g. vegetables, are sufficiently palatable for the carnivorous human whose evolution has been driven by meat-eating and a cravi

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Kopytets, N., and V. Voloshyn. "Features of the functioning of the poultrymeat market." Ekonomìka ta upravlìnnâ APK, no. 1(162) (April 22, 2021): 76–84. http://dx.doi.org/10.33245/2310-9262-2021-162-1-76-84.

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The state of the poultry market and highlights the peculiarities of its functioning has been researchedin the article.The poultry market as competitive and efficient with other meat marketshas been identified.And the poultry industry has maintained a positive production trend in recent years. In Ukraine, the poultry population is growing from year to year. In nineteen years, the number of poultry in agricultural enterprises has increased more than five times. A feature of the poultry market is the concentration of poultry and meat production in agricultural enterprises. More than 85percent of

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Sethumadhavan, Taliyil P. "3. Institutional Support Required To Integrate Small Farmers For Livestock Commodity Value Chain-A Case Study." International Journal of Tropical Veterinary and Biomedical Research 1, no. 1 (May 1, 2016): 21–26. http://dx.doi.org/10.21157/ijtvbr.v1i1.5077.

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Recent reports reveal that in the globalised era farming will move towards meat and milk production from traditional rice and grain agriculture in line with the changing consumer tastes. The joint report by Food and Agriculture Organization in Rome and the Paris based organisation for Economic Cooperation and Development (OECD) of 34 leading world economies contained price and production forecasts to 2023 revealed that world meat production will have gone up by 58 million tones with developing countries making up 80 percent of increase. Report highlights that livestock production is projected

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SHREE, SHILPA, and SRIDHAR S. "CHANGING GROWTH TREND AND COMPETITIVENESS IN THE TRADE OF LIVESTOCK PRODUCTS IN INDIA." Journal of Global Economy 12, no. 4 (December 25, 2016): 259–68. http://dx.doi.org/10.1956/jge.v12i4.393.

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Global trade in livestock products is expanding rapidly and significantly due to increase in consumer demands linked to growing educational and awareness of consumer, internationalisation of tastes and habits, developments in science and technology and improvements in communication and transportation. In this study, growth trend in the trade of livestock products in India during the last two decades was measured by fitting an exponential time trend of the form and measurement of Export Competitiveness of Indian Livestock Sector by using Nominal Protection Coefficient (NPC). From the results, t

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Murti, Ariani Trisna, and Sri Andika Putri. "FAKTOR – FAKTOR YANG MEMPENGARUHI PERMINTAAN DAGING BROILER DI KOTA MALANG." BUANA SAINS 18, no. 1 (July 3, 2018): 47. http://dx.doi.org/10.33366/bs.v18i1.937.

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The research was conducted on a number of consumers who bought broiler chicken and not sold again. The number of respondents in each market amounted to 100 respondents incidental sampling. Research location was chosen with consideration because the big market is in the middle of the city, while for dinoyo market because of its location on subdistrict and reside in the residential area. The data collected are primary and secondary data. The type of this research is quantitative descriptive, that is research which describes or describe characteristic from a state or object of research done throu

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Gervis, Julie, Rebeca Fernández-Carrión, Kenneth Chui, Jiantao Ma, Oscar Coltell, José Sorlí, Rocío Barragán, et al. "Taste Perception Profiles Are Associated With Adherence to Empirically Derived Dietary Patterns Among Older Adults With Metabolic Syndrome." Current Developments in Nutrition 5, Supplement_2 (June 2021): 407. http://dx.doi.org/10.1093/cdn/nzab038_019.

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Abstract Objectives Understanding individual-level drivers of food intake is critical when personalizing dietary guidance. One likely driver is taste perception; yet, limited data relate perception of all 5 tastes (sweet, salt, sour, bitter, umami) to dietary patterns (DPs). Our aim was to determine whether a multivariable measure of taste perception, taste perception profiles, was associated with adherence to empirically derived DPs. Methods Participants were 367 community-dwelling adults with metabolic syndrome from PREDIMED-Plus, Valencia (55–75 years; 55% female). Six taste perception prof

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Teodorovych, Larysa, and Olha Nedzvetska. "MAIN TRENDS OF SUSTAINABLE DEVELOPMENT OF THE RESTAURANT ECONOMY." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 300, no. 6 (December 3, 2021): 266–71. http://dx.doi.org/10.31891/2307-5740-2021-300-6-41.

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Economic growth and sustainable development of the state are impossible without an urgent reduction of anthropogenic impact on the environment through changes in the production and consumption of goods and resources. The Covid-19 pandemic not only weakened the economy, exacerbated social problems, but also affected the tastes and attitudes of consumers, causing some reaction from restaurateurs. Certain trends have already been identified that will promote the growth of the restaurant industry in the context of sustainable development based on the optimal use of energy, raw materials, labor, et

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Mashhadi, Mostafa, Mostafa Mazaheri Tehrani, and Mojtaba Porsalimi. "EVALUATION OF INFORMATION TECHNOLOGY MANAGEMENT ROLES IN SALES FOOD INDUSTRIES CASE STUDY FOOD COMPANIES KHORASAN RAZAVI." Ciência e Natura 37 (September 14, 2015): 70. http://dx.doi.org/10.5902/2179460x19442.

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http://dx.doi.org/10.5902/2179460X19442While many quality products should be only a short time in the market such as, and must give way to the final product tastes, preferences and needs of customers are compatible. Neglect or failure to timely delivery to our customers' requests may be too expensive. These conditions have caused the issue is important information for manufacturing organizations. The purpose of this study was to investigate new methods of information technology, sales of food industry in Iran, with manufacturing units of Khorasan, as a major hub for food production in the coun

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Xuan, D. T. Dong, I. Szalay, V. V. Su, H. V. Tieu, and N. Dang Vang. "Animal genetic resources and traditional farming in Vietnam." Animal Genetic Resources Information 38 (April 2006): 1–17. http://dx.doi.org/10.1017/s1014233900002017.

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SummaryThe main animal feed sources in Vietnam are rice bran, rice straw, sweet potato, sugar cane, garden by-product and natural grasses. The majority of the rural population are considered to be farmers, 75% of them practice animal husbandry of which 95% includes animal production with local breeds or crosses. Local breeds or crosses produce 80% of meat and 75% of eggs. Animal production accounts for 20–25% of the total agricultural production. Pork represents 70% of domestic meat consumption.Low external inputs are associated with the use of natural resources. Such types of natural resource

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Bawajeeh, Areej O., Salwa A. Albar, Huifeng Zhang, Michael A. Zulyniak, Charlotte E. L. Evans, and Janet E. Cade. "Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis." Nutrients 12, no. 7 (July 3, 2020): 1985. http://dx.doi.org/10.3390/nu12071985.

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Studies of adults report that perceived taste affects food choices and intake, which in turn may have an impact on health. However, corresponding evidence on adolescents is limited. Our aim was to summarize current evidence of the impact of taste perception on food choice preferences or dietary intakes among adolescents (mean age 10–19.9 years). Systematic searches identified 13 papers, 12 cross-sectional and one cohort study published between 1 January 2000 to 20 February 2020 assessing the impact of taste (using phenotypic and/or genotypic markers) on food choices in adolescents without any

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Ags, Dwi Apriliani, Nurfahmi Nurfahmi, Afwa Hayuningtyas, and Sri Untari Puji Rejeki. "Efektivitas Penambahan Lumatan Daging Ikan Kambing-Kambing (Abalistes Stellaries) Terhadap Karakteristik Cita Rasa Mie Basah." Jurnal TILAPIA 2, no. 2 (July 30, 2021): 1–4. http://dx.doi.org/10.30601/tilapia.v2i2.2110.

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Abstract: In order to increase the consumption of fish protein in the community, it is necessary to diversify processed products such as wet noodles with the addition of minced fish. Research on the effectiveness of adding minced fish (Abalistes stellaris) to the taste characteristics of wet noodles took place from October to November 2020 at the Ladong SUPM Processing Laboratory and continued with organoleptic tests in the same place. This research method is experimental laboratories. This study aims to get the right fish meat lumatan (0%, 10%, 20%, 30%) in the manufacture of wet noodles so t

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Bennett, A. "GM technologies – opportunities and threats of applying GM technology in less developed and developed countries." Proceedings of the British Society of Animal Science 2003 (2003): 212. http://dx.doi.org/10.1017/s1752756200013703.

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The Food and Agriculture Organisation (FAO) and the Consultative Group on International Agricultural Research (CGIAR) confidently predict that the demand for meat will increase by 50 percent between 2000 and 2020 and for eggs by 25percent over the same period. They predict that the growth in demand will be greatest for pigs and poultry products. This challenge will be met through increases in production and productivity.Increases in demand will be driven a combination of population increase and economic growth. The greatest increases will be in the rapidly growing economies of Asia – particula

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Harahap, Kurnia Sada, Apri Mujiyanti, and Lia Novita Sari. "PEMBUATAN KECAP IKAN DARI IKAN BULU AYAM (Coilia dussumieri) DENGAN METODE HIDROLISIS ENZIMATIS MENGGUNAKAN SARI NANAS." JURNAL PERIKANAN TROPIS 7, no. 2 (December 5, 2020): 201. http://dx.doi.org/10.35308/jpt.v7i2.2511.

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Fish sauce is a fermented product in the form of a dark brown liquid, it tastes relatively salty or sweet and smells good. The process of making fish sauce requires a long time. The proteolytic enzyme addition before fermentation can shorten the time in making fish sauce. The purpose of this study was to determine the fermentation process fish sauce from chicken feather by using enzymatic hydrolysis with pineapple juice, the effect of adding pineapple juice and fermentation time and to determine the results of the enzymatic organoleptic test and the most preferred by panelists. The method used

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Mulheren, Rachel W., Erin Kamarunas, and Christy L. Ludlow. "Sour taste increases swallowing and prolongs hemodynamic responses in the cortical swallowing network." Journal of Neurophysiology 116, no. 5 (November 1, 2016): 2033–42. http://dx.doi.org/10.1152/jn.00130.2016.

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Sour stimuli have been shown to upregulate swallowing in patients and in healthy volunteers. However, such changes may be dependent on taste-induced increases in salivary flow. Other mechanisms include genetic taster status (Bartoshuk LM, Duffy VB, Green BG, Hoffman HJ, Ko CW, Lucchina LA, Weiffenbach JM. Physiol Behav 82: 109–114, 2004) and differences between sour and other tastes. We investigated the effects of taste on swallowing frequency and cortical activation in the swallowing network and whether taster status affected responses. Three-milliliter boluses of sour, sour with slow infusio

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