|
|
|
|
| |
|
| |
|
|
| Farrell, Terence C.; Hopkins, David L.. |
| Lamb carcass value is widely reported to be a function of lean meat yield, which is the relationship between muscle, fat and bone. Five retailers and five wholesalers assessed 47 lamb carcasses from diverse genotypes and scored seven attributes. A hedonic model reveals that conformation attributes were more highly valued (16 c/kg) relative to yield characteristics (4 c/kg). Meat colour and fat distribution were significant for retailers, but less important for wholesalers. Genotype was not a strong indicator of conformation. Eye muscle area and depth were correlated with Fat C; however, these were not significant. These results indicate that carcass conformation, meat colour and fat distribution should be incorporated into carcass grading models. |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Hedonic; Lamb; Conformation and meat value; Attributes; Livestock Production/Industries. |
| Ano: 2007 |
URL: http://purl.umn.edu/10389 |
| |
|
|
| Cruz-Bolivar,Jennifer Tatiana; Rodríguez-Pérez,Wilson; Suárez-Salazar,Juan Carlos; Ordoñez-Espinosa,Claudia Mercedes; Vega-Cano,Gustavo Adolfo. |
| Abstract The composition of minority compounds in samples of roasted and ground coffee (Coffea arabica var. caturra) cultivated in three altitudinal ranges 1300-1400, 1400-1600, 1600-1800 m. a. s. l., in the Huila department of Colombia were determined. The samples were collected in July of 2012. pH, total acidity and total lipids were measured. Subsequently, the composition of total lipids after esterification and gas chromatography analysis coupled to high resolution mass spectrometry (GC-MS) was established. Quality cup test considering the following attributes: fragrance/aroma, taste, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, quality and note, were performed. No statistically significant difference (p <0.05) in pH,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Attributes; GC-MS; PH; Quality cup test; Total acidity; Total lipids. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000200221 |
| |
|
| |
|
|
|
