Zobrazeno 1 - 10
of 223
pro vyhledávání: '"E. Dransfield"'
Publikováno v:
Abstracts from the XVIIIth Congress of European Chemoreception Research Organization, ECRO–2008
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef24ad4c4c2bcb462f1d5227de94907d
https://doi.org/10.1093/chemse/bjn083
https://doi.org/10.1093/chemse/bjn083
Autor:
E. Dransfield, G. R. Nute
Publikováno v:
International Journal of Food Science & Technology. 19:21-28
Summary Twelve Friesian steers were implanted with 36 mg of zeranol approximately 90 days prior to slaughter, whilst twelve non-implanted steers acted as controls. At 18–22 months, implanted animals reached 490 kg, 23 days earlier than the controls
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beaa7ff224b199010cb120f9400b7f17
https://doi.org/10.1111/j.1365-2621.1984.tb00324.x
https://doi.org/10.1111/j.1365-2621.1984.tb00324.x
Publikováno v:
International Journal of Food Science & Technology. 18:481-493
Summary The effects of extremes of post-mortem cooling on properties relevant to the inclusion of rabbit meat in products have been investigated. Covered and uncovered carcasses were cooled post-mortem by slow chilling (+ 12°C), rapid chilling (OOC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8ffdf3d622c2f30a86be03ea5ec548a
https://doi.org/10.1111/j.1365-2621.1983.tb00290.x
https://doi.org/10.1111/j.1365-2621.1983.tb00290.x
Autor:
E. Dransfield, Brigitte Picard, J. Culioli, Catherine Jurie, J. Lepetit, R. Jailler, Ahmed Ouali, Dominique Bauchart, J. F. Martin
Publikováno v:
Sciences des Aliments. 27:168-180
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a235aa845b75313c5a1eadeef498599
https://doi.org/10.3166/sda.27.168-180
https://doi.org/10.3166/sda.27.168-180
Autor:
Inho Hwang, Soo-Hyun Cho, Beom-Young Park, Jin Hyoung Kim, Jong-Moon Lee, E. Dransfield, T.M. Ngapo
Publikováno v:
Journal of Sensory Studies. 22:99-114
The effect of appearance characteristics of fresh pork on Korean consumers' preferences was assessed using images of pork chops. Consumers (1015) in six provinces selected their preferred chop from 16 images modified systematically to give two levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc47a27f3c258e69c74a82cd54b0949f
https://doi.org/10.1111/j.1745-459x.2007.00098.x
https://doi.org/10.1111/j.1745-459x.2007.00098.x
Publikováno v:
Food Quality and Preference 18 (2007) 1
Food Quality and Preference, 18(1), 139-151
Food Quality and Preference, 18(1), 139-151
The preference for pork varying in its fat cover, lean colour, marbling and drip differs among countries, but the influence of socio-demographic factors is unknown. In this study of 11,717 consumers from 22 countries, more than 80% of consumers liked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a914b76c55630829695bf9ec05e9deb1
https://doi.org/10.1016/j.foodqual.2005.09.007
https://doi.org/10.1016/j.foodqual.2005.09.007
Publikováno v:
Journal of Animal Science. 84:2456-2462
Beef has a requirement for refrigerated storage up to 14 d to achieve adequate aging and a tender product. To achieve this aging with little spoilage and no surface drying, vacuum packaging is attractive, because it is inherently simple and offers a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13f5c65df68d58c0838479a2780083e0
https://doi.org/10.2527/jas.2005-684
https://doi.org/10.2527/jas.2005-684
Autor:
Jean-Yves Dourmad, Pierre Mormède, A. Foury, Marie-Christine Meunier-Salaün, E. Dransfield, Bénédicte Lebret
Publikováno v:
Journal of Animal Science. 84:2436-2447
A total of 120 crossbred [synthetic line x (Large White x Landrace)] pigs (castrated males and females) were used to evaluate the influence of rearing conditions for growing-finishing pigs on growth performance, carcass, stress reactions at slaughter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0632f158edf6bf67eb5755e236f15ca
https://doi.org/10.2527/jas.2005-689
https://doi.org/10.2527/jas.2005-689
Autor:
E. Dransfield, L.F. Harthoorn
Publikováno v:
Appetite. 46:337-394
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3bc539bd1677f2e7ab5767f26343211
https://doi.org/10.1016/j.appet.2006.03.001
https://doi.org/10.1016/j.appet.2006.03.001
Autor:
E. Dransfield, T.M. Ngapo
Publikováno v:
Food Quality and Preference 17 (2006) 5
Food Quality and Preference, 17(5), 412-417
Food Quality and Preference, 17(5), 412-417
To identify changes of British consumer preferences for fatness in beef, in 2002 photographs of beef cuts were computer modified to achieve fatness levels (48%, 40%, 37% and 30% of the cut surface) used in similar surveys conducted in 1955 and 1982.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41acd9dcc2690484da9806cd28c099e1
https://doi.org/10.1016/j.foodqual.2005.05.006
https://doi.org/10.1016/j.foodqual.2005.05.006