Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Robyn Warner"'
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100247- (2023)
Consumers and meat processors are receptive to blended/hybrid meat products, defined as products with partial meat replacement by plant-based ingredients. Blended meat products are a novel way to reduce meat consumption, however, a novel product's ma
Externí odkaz:
https://doaj.org/article/b12aeb9d3d404b029f88f647e6ea16f5
Publikováno v:
Foods, Vol 13, Iss 7, p 1110 (2024)
The colour of seafood flesh is often not homogenous, hence measurement of colour requires repeat measurements to obtain a representative average. The aim of this study was to determine the optimal number of repeat colour measurements required for thr
Externí odkaz:
https://doaj.org/article/93a502e22ccb48889bba6d074541ab60
Publikováno v:
Foods, Vol 11, Iss 20, p 3167 (2022)
The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against
Externí odkaz:
https://doaj.org/article/02b527c13e0e486195285df6c747c826
Autor:
Frank Dunshea, Minh Ha, Peter Purslow, Rhonda K. Miller, Robyn Warner, Rozita Spiroska Vaskoska, Tommy L. Wheeler, Xin Li
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 2 (2021)
Meat tenderness is a quality trait critical to consumer acceptance and determines satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review was to explore instrumental and sensory methods for assessing meat tenderne
Externí odkaz:
https://doaj.org/article/d71aeaa9acea4f38bfd85589138c6f81
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
The main objective of this research was to investigate the interactions between breed, nutrition and pre-slaughter stress, and the potential impacts on the meat quality and retail color/shelf life of lamb meat. Forty-eight Merino and second cross (Me
Externí odkaz:
https://doaj.org/article/1dd935eabdd947ce9183da97b2f4f13d
Autor:
Melindee Hastie, Hollis Ashman, Dale Lyman, Leonie Lockstone-Binney, Robin Jacob, Minh Ha, Damir Torrico, Robyn Warner
Publikováno v:
Foods, Vol 10, Iss 1, p 96 (2021)
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 prod
Externí odkaz:
https://doaj.org/article/9712ee9020f542348c7726b6a6dae1f3
Publikováno v:
Foods, Vol 9, Iss 2, p 126 (2020)
Coupling qualitative and quantitative consumer research methodologies enables the development of more holistic and comprehensive perspectives of consumer responses. In this study, consumer responses to beef and sheepmeat were investigated using a mix
Externí odkaz:
https://doaj.org/article/100d8a6e0a8a407d901611181871eec9
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1418-1437
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c5e0fe11f15dd924a32cf887ca893c9
https://doi.org/10.1111/1541-4337.13116
https://doi.org/10.1111/1541-4337.13116
Publikováno v:
Foods; Volume 11; Issue 20; Pages: 3167
The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a60edcbb5212019a7767cf9bbb15a32a
Publikováno v:
Reference Module in Food Science ISBN: 9780081005965
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::217d533981bf283a2092ad4ecc1bee72
https://doi.org/10.1016/b978-0-323-85125-1.00042-9
https://doi.org/10.1016/b978-0-323-85125-1.00042-9
