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Revealing additional preference heterogeneity with an extended random parameter logit model: the case of extra virgin olive oil
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, 2014-07-09)
Methods that account for preference heterogeneity have received a significant amount of attention in recent literature.Most of them have focused on preference heterogeneity around the mean of the random ...
Short communication. Sensory evaluation of commercial beef produced in Uruguay and three European countries
(Consejo Superior de Investigaciones Científicas, 2012-06-08)
The main goal of this study was to characterize and compare the organoleptic quality of beef from Uruguay and
from three European countries. In Uruguay, 40 Hereford steers were raised exclusively under ...
SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig
(BMC, 2012-07-25)
Background: The PRKAG3 gene encodes the γ3 subunit of adenosine monophosphate activated protein kinase
(AMPK), a protein that plays a key role in energy metabolism in skeletal muscle. Non-synonymous ...
Control of biogenic amines in fermented sausages: role of starter cultures
(Frontiers Media, 2012-05)
Biogenic amines show biological activity and exert undesirable physiological effects when
absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids ...
Dielectric properties of milk during ultra-heat treatment
(Elsevier, 2017-09-27)
Dielectric properties are important for predicting dielectric heating of foodstuffs. The dielectric properties of three types of milk (raw, skimmed and concentrated non-fat) were analyzed at high ...
Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
(Elsevier, 2018-04-03)
Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants ...
Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
(Wiley, 2018-06-23)
In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. ...
Next generation of microbiological risk assessment: Potential of omics data for exposure assessment
(Elsevier, 2017-10-04)
In food safety and public health risk evaluations, microbiological exposure assessment plays a central role as it provides an estimation of both the likelihood and the level of the microbial hazard in ...
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
(Cambridge University Press, 2018-08-16)
Intramuscular fat (IMF) content depends on sex, genotype and diet and varies with pig growth. The aim of the present work was to determine the evolution of IMF by genotype-sex, muscle and muscle location, ...
Consumer acceptance of minced meat patties from boars in four European countries
(Elsevier, 2017-11-28)
A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat ...