Cargando…

Product Design to Enhance Consumer Liking of Cull Ewe Meat

The global sheepmeat industry aspires to increase consumer liking for cull ewe meat and thereby increase its value; dry ageing application can increase the consumer appeal of this meat. In order to develop novel consumer-liked dry aged sheepmeat products, an innovation process aligned with design th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Hastie, Melindee, Ashman, Hollis, Lyman, Dale, Lockstone-Binney, Leonie, Jacob, Robin, Ha, Minh, Torrico, Damir, Warner, Robyn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824867/ https://www.ncbi.nlm.nih.gov/pubmed/33466441 http://dx.doi.org/10.3390/foods10010096

Ejemplares similares

A Mixed Method Approach for the Investigation of Consumer Responses to Sheepmeat and Beef
por: Hastie, Melindee, et al.
Publicado: (2020)

Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply
por: Hastie, Melindee, et al.
Publicado: (2022)

Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations
por: Guerrero, Ana, et al.
Publicado: (2018)

Improving Cull Cow Meat Quality Using Vacuum Impregnation
por: Leal-Ramos, Martha Y., et al.
Publicado: (2018)

Consumer Acceptability, Eye Fixation, and Physiological Responses: A Study of Novel and Familiar Chocolate Packaging Designs Using Eye-Tracking Devices
por: Gunaratne, Nadeesha M., et al.
Publicado: (2019)

Exploring Meal and Snacking Behaviour of Older Adults in Australia and China
por: Mena, Behannis, et al.
Publicado: (2020)

Editorial: Special issue on CAUTHE 2022 conference
por: Kralj, Anna, et al.
Publicado: (2023)

Novel Techniques to Measure the Sensory, Emotional, and Physiological Responses of Consumers toward Foods
por: Torrico, Damir D.
Publicado: (2021)

Does the Rearing Management following by Charolais Cull Cows Influence the Qualities of Carcass and Beef Meat?
por: Soulat, Julien, et al.
Publicado: (2022)

Cullings from Contemporaries
Publicado: (1888)

Cullings from Contemporaries
Publicado: (1888)

The Duration of the Effects of Repeated Widespread Badger Culling on Cattle Tuberculosis Following the Cessation of Culling
por: Jenkins, Helen E., et al.
Publicado: (2010)

Effect of Immunocastration on Culled Sows—A Preliminary Study on Reproductive Tract, Carcass Traits, and Meat Quality
por: Botelho-Fontela, Sofia, et al.
Publicado: (2023)

Look at that!—The effect pictures have on consumer preferences for in ovo gender determination as an alternative to culling male chicks
por: Reithmayer, Corrina, et al.
Publicado: (2020)

Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking
por: Li, Zhenzhao, et al.
Publicado: (2021)

High Oxygen Modified Atmosphere Packaging Negatively Influences Consumer Acceptability Traits of Pork
por: Peng, Yunling, et al.
Publicado: (2019)

Effect of high-concentrate diets with calcium lignosulfonate and cottonseed processing method on quantitative traits and non-carcass components of feedlot cull ewes
por: Viana, Pablo Teixeira, et al.
Publicado: (2021)

Resistomes and microbiome of meat trimmings and colon content from culled cows raised in conventional and organic production systems
por: Weinroth, Margaret D., et al.
Publicado: (2022)

Hempseed By-Product in Diets of Italian Simmental Cull Dairy Cows and Its Effects on Animal Performance and Meat Quality
por: Ncogo Nchama, Castro Ndong, et al.
Publicado: (2022)

Transportation of cull sows-a descriptive study of the clinical condition of cull sows before transportation to slaughter
por: Fogsgaard, Katrine K, et al.
Publicado: (2018)

Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed
por: Ha, Minh, et al.
Publicado: (2022)

Effect of age and diet on carcass and meat quality in ewes
por: Rivera-Bautista, Cecilia, et al.
Publicado: (2023)

Relationships Between Cull Beef Cow Characteristics, Finishing Practices and Meat Quality Traits of Longissimus thoracis and Rectus abdominis
por: Couvreur, Sébastien, et al.
Publicado: (2019)

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork
por: Hoa, Van Ba, et al.
Publicado: (2020)

Culling sick mitochondria from the herd
por: Pallanck, Leo J.
Publicado: (2010)

Effects of Culling on Mesopredator Population Dynamics
por: Beasley, James C., et al.
Publicado: (2013)

Causes of culling in dairy cows and its relation to age at culling and interval from calving in Shiraz, Southern Iran
por: Ansari-Lari, Maryam, et al.
Publicado: (2012)

Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times
por: Corlett, Maddison T., et al.
Publicado: (2021)

A Meta-Analysis of the Effectiveness of High, Medium, and Low Voltage Electrical Stimulation on the Meat Quality of Small Ruminants
por: Abhijith, Archana, et al.
Publicado: (2020)

Effects of packaging design on sensory liking and willingness to purchase: A study using novel chocolate packaging
por: Gunaratne, Nadeesha M., et al.
Publicado: (2019)

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins
por: Chen, Ziyang, et al.
Publicado: (2021)

Effects of polymorphism of myostatin and fatty acid-binding protein 4 genes on the chemical composition of meat in cull female Aceh cattle
por: Azhar, Al, et al.
Publicado: (2020)

Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs
por: Panea, Begoña, et al.
Publicado: (2023)

Clinical findings related to intramammary infections in meat-producing ewes
por: Blagitz, Maiara G., et al.
Publicado: (2013)

The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream
por: Mehta, Annu, et al.
Publicado: (2023)

Effects of Culling on Leptospira interrogans Carriage by Rats
por: Lee, Michael J., et al.
Publicado: (2018)

Analysis of the lifetime and culling reasons for AI boars
por: Knecht, Damian, et al.
Publicado: (2017)

A Consumer Segmentation Study for Meat and Meat Alternatives in Switzerland
por: Götze, Franziska, et al.
Publicado: (2021)

Consumer Acceptability of Intramuscular Fat
por: Frank, Damian, et al.
Publicado: (2016)

An Analysis of Culling Patterns during the Breeding Cycle and Lifetime Production from the Aspect of Culling Reasons for Gilts and Sows in Southwest China
por: Wang, Chao, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_tc7oa2h7dh931bn3a44ce70vjf