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Ordenar por: RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 8
Primeira ... 1 ... Última
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Effect of grass–clover forage and whole-wheat feeding on the sensory quality of eggs Organic Eprints
Horsted, K.; Hammershøj, M.; Allesen-Holm, B.H..
BACKGROUND: A sensory panel evaluated the sensory profile of eggs from hens from three experimental systems: (1) an indoor system × normal layer diet (InL), (2) a grass–clover forage system × normal layer diet (GrL), and (3) a grass–clover forage system × whole wheat and oyster shells (GrW). RESULTS: The taste of the albumen was significantly more ‘watery’ and the yolks a darker yellow/orange in the eggs from the GrL and GrW groups. The yolk was darkest from the GrW group. The yolks from the InL and GrW groups had a significantly more ‘fresh’, less ‘animal’, ‘cardboard’, and ‘intense’ aroma than the GrL group. The taste of the yolks from the InL and GrW groups was significantlymore ‘fresh’ and less ‘cardboard’-like compared to the GrL group. The yolks...
Tipo: Journal paper Palavras-chave: Poultry.
Ano: 2010 URL: http://orgprints.org/18215/4/18215.pdf
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Kvalitet og integritet i økologiske æg, kyllinge- og svinekødsprodukter (QEMP) Organic Eprints
Kongsted, A.G.; Hermansen, J.E.; Hammershøj, M.; Horsted, K.; Roepstorff, A.; Hansen, L.L.; Steenfeldt, S.; Baggesen, D.L.; Andersen, B.H.; Pedersen, H.L.; Karlsson, A.H.; Claudi-Magnussen, C.; Allesen-Holm, B.H.; Mølbak, L.; Jensen, T.K.; Jensen, A.N.; Byrne, D.V.; Stolzenbach, S.; Thamsborg, S.M.; Meyer, H..
Gode muligheder for at påvirke kvalitet og øge diversiteten ved at ’skrue på’ race, fodring og slagtealder Fortsat fokus på kvalitet nødvendig (især samspil mellem frilandsproduktion og kvalitet)!
Tipo: Other Palavras-chave: "Organics" in general; Farming Systems; Animal husbandry; Food systems; Pigs; Poultry.
Ano: 2010 URL: http://orgprints.org/19982/1/19982.pdf
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Produktion af kyllinger i frugtplantage kan give større spiseoplevelse Organic Eprints
Horsted, K.; Hermansen, J.E.; Allesen-Holm, B.H..
Produktion af slagtekyllinger i frugtplantage åbner en spændende mulighed for større spiseoplevelse for den kvalitetsbevidste forbruger. Sensorikbedømmelser af brystkødet fra to typer slagtekyllinger, JA757 og New Hampshire viste en markant forskellig sensorisk profil. Hvor JA757 fik bedre score i visse lugt og smagsegenskaber, opnåede New Hampshire bedre score i teksturegenskaber som f.eks. mørhed og saftighed. For begge afstamninger var smagen og lugten af frisk kylling lavere ved højere slagtealder.
Tipo: Journal paper Palavras-chave: Pigs.
Ano: 2008 URL: http://orgprints.org/14767/1/14767.pdf
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QEMP forsøg 2- Sensorisk Videnskab 2009 Organic Eprints
Allesen-Holm, B.H.; Gadegaard, S..
Denne rapport beskriver resultaterne af en sensorisk profilering af økologiske kyllinger – anden del af to, første del udført i 2007. Profileringen er udført ved afdelingen for Sensorisk Videnskab, Institut for Fødevarevidenskab, Det Biovidenskabelige Fakultet, Københavns Universitet i januar 2009. Rapporten er udarbejdet i forbindelse med QEMP-projektet og er således rekvireret af Klaus Horsted (Institut for Jordbrugsproduktion og Miljø, Det Jordbrugsvidenskabelige Fakultet, Århus Universitet). Rapporten giver først en indføring i metoden anvendt til den sensoriske profilering, som er meget lig den anvendt ved forsøg 1. Herefter følger en gennemgang af resultaterne af profileringen med angivelse af relevante figurer. Resultaterne er analyseret ved brug...
Tipo: Report Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2009 URL: http://orgprints.org/18524/1/18524.pdf
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Sensorisk profilering af kylling (QEMP) – Sensorisk Videnskab 2007 Organic Eprints
Allesen-Holm, B.H.; Gadegaard, S..
Denne rapport beskriver resultaterne af en sensorisk profilering af økologiske kyllinger – første del af to. Profileringen er udført ved afdelingen for Sensorisk Videnskab, Institut for Fødevarevidenskab, Det Biovidenskabelige Fakultet, Københavns Universitet i 2007. Rapporten er udarbejdet i forbindelse med QEMP-projektet og er således rekvireret af John Hermansen (Institut for Jordbrugsproduktion og Miljø, Det Jordbrugsvidenskabelige Fakultet, Århus Universitet). Rapporten giver først en indføring i metoden anvendt til den sensoriske profilering. Herefter følger en gennemgang af resultaterne af profileringen med angivelse af relevante figurer. Resultaterne er analyseret ved brug af relevante statistiske analyser. Yderligere information om detaljer i...
Tipo: Report Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2007 URL: http://orgprints.org/18523/1/18523.pdf
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Sensory profile of breast meat from broilers reared in an organic niche production system and conventional standard broilers Organic Eprints
Horsted, K.; Allesen-Holm, B.H.; Hermansen, J.E.; Kongsted, A.G..
BACKGROUND: A sensory panel evaluated the sensory profile of breast meat from five broiler products: two conventional standard products (A and B) and three organic niche genotypes (I657, L40, K8) reared in an apple orchard. RESULTS: Twenty-two sensory attributes were evaluated, and 13 differed significantly between the products. The aromas ‘chicken’, ‘bouillon’ and ‘fat’ scored highest and the ‘iron/liver’ aroma lowest for the niche products. The meat was more ‘tender’, ‘short’ and ‘crumbly’, and less ‘hard’ and ‘stringy’ in the standard products than in one or more of the niche products. Product ‘I657’ was less ‘juicy’ than the rest. ‘I657’ and ‘L40’ were more ‘cohesive’ and tasted more ‘sourish’ and less of ‘sweet/maize’ than the standard products....
Tipo: Working paper Palavras-chave: Food security; Food quality and human health Poultry.
Ano: 2011 URL: http://orgprints.org/18522/1/18522.pdf
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Imprime registro no formato completo
Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers Organic Eprints
Horsted, K.; Allesen-Holm, B.H.; Hermansen, J.E.; Kongsted, A.G..
BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests. In this study the aim was to evaluate differences in the sensory profiles of breast meat from five broiler products: two conventional standard products (A and B) and three organic niche genotypes (I657, L40 and K8) reared in an apple orchard. RESULTS: Thirteen out of 22 sensory attributes differed significantly between the products. The aroma attributes ‘chicken’, ‘bouillon’ and ‘fat’ scored highest and the ‘iron/liver’ aroma lowest for the niche products. The meat was more ‘tender’, ‘short’ and ‘crumbly’ and less ‘hard’ and ‘stringy’ in the standard products than in one or more of the niche...
Tipo: Journal paper Palavras-chave: Poultry.
Ano: 2012 URL: http://orgprints.org/21614/4/21614.pdf
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The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system Organic Eprints
Horsted, K.; Allesen-Holm, B.H.; Hermansen, J.E..
1. Studies on the sensory profiling of male broiler breast meat were carried out to evaluate the effect of two very different broiler breeds (JA757 and New Hampshire), two different feed types (broiler and grower feed) and age at slaughter (82 and 110 d). 2. The sensory profiling consisted of a pilot study, 4 training sessions, and finally the assessment. During the training session a panel of 9 assessors defined 17 attributes, which were used to describe the smell, texture and flavour of the breast fillets. Each attribute was evaluated on a 15-cm unstructured line scale. 3. The breast meat became significantly less hard, and more juicy and tender in the New Hampshire at 110 d of age, whereas the opposite was found in JA757, which also acquired a more...
Tipo: Journal paper Palavras-chave: Food security; Food quality and human health Feeding and growth.
Ano: 2010 URL: http://orgprints.org/18212/3/181212.pdf
Registros recuperados: 8
Primeira ... 1 ... Última
 

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