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Full-Text Articles in Life Sciences
Identification And Quantification Of Flavor Attributes Present In Chicken, Lamb, Pork, Beef, And Turkey, Curtis Maughan, Silvana Martini
Identification And Quantification Of Flavor Attributes Present In Chicken, Lamb, Pork, Beef, And Turkey, Curtis Maughan, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with “beef flavor” notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to …
Increasing Omega Fatty Acid Content In Milk Through Cow’S Diet: Effect On Milk Flavor, K. A. S. Nelson, Silvana Martini
Increasing Omega Fatty Acid Content In Milk Through Cow’S Diet: Effect On Milk Flavor, K. A. S. Nelson, Silvana Martini
Nutrition, Dietetics, and Food Sciences Faculty Publications
Milk with an increased content of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and conjugated linoleic acid (CLA) was obtained by incorporating fish oil into the feed of cows. The 4 feed treatments used were a control diet of 57% forage and 43% concentrate mix with EnerGII fat supplement at 1.65% of dietary DM, or EnerGII in the basal diet was partially replaced with 1) 0.21% partially ruminally inert calcium salts of 71% fish oil given at 0.41% of DM; 2) 0.41% inert calcium salts of 71% fish oil given at 0.83% of DM; or 3) 0.83% inert calcium salts of …