1,720,963 research outputs found
Effect of animal feeding system information on consumer expectation and acceptability of lamb meat
No full textOne hundred and seven people took part in a central location test, organised to evaluate the
consumer expectations generated by information on animal feeding system and to assess the effect of this
knowledge on the hedonic ratings of local lamb meat. Using a nine-point hedonic scale, first blind and then
informed scores were collected on two types of Istrian Milk meat, from lambs fed either on suckled milk and
pasture (P meat) or hay and concentrate (C meat). In the blind condition, a significant difference was found
between samples, C receiving higher scores than P meat (6.9 vs 6.4 points; p<0.05). There was a significant
difference between expected, E, and blind, B, evaluation for both types of meat: the disconfirmation was positive
for C (-0.9; p<0.01), which was perceived to be better than expected, and negative for P meat (0.9; p<0.01).
Informed liking scores (I) revealed no significant differences between the two types of lamb meat and did not
significantly differ from the blind hedonic scores for C meat. On the contrary, providing information on the animal
feeding system positively affected the liking of P meat (I-B= 0.5; p<0.01). However this assimilation was not
complete (I-E= -0.4; p<0.01), implying that both extrinsic and intrinsic characteristics have an impact on the
informed liking of pasture-produced lamb meat
Influenza dei genotipi delle lattoproteine k-cs e b-lg sugli indici genetici di tori di Pezzata Rossa Italiana in relazione alla frazione di sangue Montbéliarde.
No full textCaratteristiche chimico-fisiche e nutrizionali del latte misto di capre Camosciata e saanen e meticce e della caciotta
No full textEffetto dell'incidenza della frazione di geni di origine Montbéliarde sulla qualità della carne di vitelloni di razza Pezzata Rossa Italiana.
No full textSensory quality of Italian Istrian milk lamb meat as affected by production system
No full textThe Istrian Milk (or Istriana) is an endangered sheep of the Pramenka group, spread over the Adriatic Karst region of three bordering countries: Croatia, Italy and Slovenia. Its preservation is functional to the protection and restoration of the classic, high ecological value landscape of North-Adriatic uplands. Typification and differentiation are considered very effective in adding value to livestock products and improving their appeal.
To provide objective information on the meat quality of Istrian Milk light lamb, the loins (longissimus dorsi muscle)
of thirty suckling lambs from three theses, differing in rearing practices and feeding regime (milk, milk and concentrates, milk and grazed forage), were analysed. The results showed that there are substantial differences
between lamb types in the sensory-perceived qualities of their meat. These differences included texture profile,
mainly linked to rearing systems, and various odour and flavour attributes, mainly related to feed consumed by the animal
Caratteristiche qualitative di cinque varietà di mela del Friuli Venezia Giulia.
Full text linkLo scopo della ricerca era di valutare le caratteristiche qualitative
(profilo sensoriale, pH, colore, testurometria, sostanza secca e contenuto
calorico) delle mele Golden delicious, Red delicious, Granny Smith,
Royal Gala e Morgenduft prodotte in regione. Per queste varietà, l'Associazione
per la certificazione, costituita tra i frutticoitori locali, ha ottenuto
la protezione transitoria sulla DOP
Quality differences in cheeses produced by lowland and highland units of the Alpine transhumant system
No full textThe characteristics of ripened cheeses depend on a large number of factors, of which animal feeding plays an important role. Several researches showed influences of factors linked to forage, such as quality or method of conservation (Verdier-Metz et al., 1998)
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