Search Results - "Meullenet, J F"

Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping by Kuttappan, V. A., Lee, Y. S., Erf, G. F., Meullenet, J.-F. C., McKee, S. R., Owens, C. M.

“…ABSTRACT White striping is a condition associated with heavier broiler breast fillets and is observed grossly as white striations seen parallel to the…”
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Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water by Billiris, M.A., Siebenmorgen, T.J., Meullenet, J.-F., Mauromoustakos, A.

“…► Rice may be milled to lower degrees without affecting rice cooking characteristics. ► Parboiling reduced cooking behavior differences between milled and…”
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Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force by Yancey, J.W.S., Apple, J.K., Meullenet, J.-F., Sawyer, J.T.

“…Beef ribeye rolls ( n = 40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of…”
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Water to rice ratio and cooked rice texture’s liking - internal preference mapping approach by Saleh, M, Meullenet, J.-F, Toker, T, Akash, M

“…This study was undertaken to determine the optimal cooking water-to-rice ratio for rice consumers and to evaluate the existence of consumer preference…”
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Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers by Brewer, V. B, Kuttappan, V. A, Emmert, J. L, Meullenet, J.-F. C, Owens, C. M

“…The industry trend toward early deboning of chickens has led to the need to explore the effect on meat quality, including the effects of strain and sex. An…”
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Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage by Lee, Y.S, Saha, A, Xiong, R, Owens, C.M, Meullenet, J.F

“…Freezing is the most common and efficient way to maintain the quality of poultry products for long periods of time. However, tougher texture, discoloration,…”
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Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef by Apple, J. K, Sawyer, J. T, Meullenet, J.-F, Yancey, J. W. S, Wharton, M. D

“…Two experiments were conducted to compare the effects of enhancing dark-cutting (DC) strip loins with lactic acid (LAC) on fresh and cooked beef color, as well…”
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Development of the BITE Master II and its application to the study of cheese hardness by Meullenet, J.-F., Gandhapuneni, R.K.

“…Instrumental methods to assess food texture are often used without considering parameters relevant to the sensory perception of food texture and without…”
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Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length by Cavitt, L.C, Youm, G.W, Meullenet, J.F, Owens, C.M, Xiong, R

“…This study was conducted to evaluate a new shearing method for the determination of poultry meat tenderness. Breast fillets were deboned at various postmortem…”
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Optimization of Consumer Acceptability and Sensory Characteristics for Marinated Broiler Breast Meat by Lee, Y.S., Youm, G., Owens, C.M., Meullenet, J.F.

“…:  In the present study, the effects of marination on the quality of poultry breast meat deboned at various times postmortem (PM) were investigated. One of the…”
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Preference Mapping of Domestic/Imported Jasmine Rice for U.S.-Asian Consumers by Suwansri, S, Meullenet, J.F, Hankins, J.A, Griffin, K

“…Three domestic and 12 imported commercial Jasmine rice varieties were evaluated by a trained sensory panel and by 105 Asian families who live in the State of…”
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Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum-Infused with Grape Seed and Green Tea Extracts and Tartaric Acid by Over, K.F, Hettiarachchy, N.S, Perumalla, A.V.S, Johnson, M.G, Meullenet, J.-F, Dickson, J.S, Holtzbauer, M.J, Niebuhr, S.E, Davis, B

“…Contamination of poultry with pathogenic bacteria contributes to human foodborne disease, causes damage to industry brand names, and has a significant economic…”
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Explaining rice milling quality variation using historical weather data analysis by Cooper, N.T.W, Siebenmorgen, T.J, Counce, P.A, Meullenet, J.F

“…Rice quality, specifically head rice yield (HRY), can vary inexplicably from one lot to another, and from year to year. In an effort to correlate air…”
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COMPARISON OF ALLO–KRAMER, WARNER–BRATZLER AND RAZOR BLADE SHEARS FOR PREDICTING SENSORY TENDERNESS OF BROILER BREAST MEAT by XIONG, R., CAVITT, L.C., MEULLENET, J.‐F., OWENS, C.M.

“…ABSTRACT Regression models were established to predict sensory tenderness of broiler pectoralis major muscles from instrumental shear values. Birds were…”
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ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice by Meullenet, J.F, Lovely, C, Threlfall, R, Morris, J.R, Striegler, R.K

“…The objective of this study was to compare the use of the Euclidian distance ideal point mapping (EDIPM), a newly developed method, to the external response…”
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MEULLENET-OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATION by LEE, Y.S, OWENS, C.M, MEULLENET, J.F

“…The Meullenet-Owens Razor Shear (MORS), recently developed for the assessment of poultry meat tenderness, is a reliable instrumental method. Three different…”
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Small bird programs: Effect of phase-feeding, strain, sex, and debone time on meat quality of broilers by Brewer, V. B, Emmert, J. L, Meullenet, J.-F. C, Owens, C. M

“…Phase-feeding (PF) has been effective in maintaining broiler growth while reducing production cost, but the effect on different broiler strains grown in a…”
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On the Quality of Commercial Boneless Skinless Broiler Breast Meat by Lee, Y.S, Owens, C.M, Meullenet, J.F

“…This study was conducted to assess the overall quality of commercial broiler breast meat products representing several brands and various industry practices…”
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Tenderness Perception of Poultry Major Pectoralis Muscle during Mastication by Lee, Y.S, Owens, C.M, Meullenet, J.F

“…The relationship between textural perception of poultry meat and the masticatory activity and chewing behavior of 7 subjects were investigated. A total of 90…”
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Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus by Sawyer, J.T., Baublits, R.T., Apple, J.K., Meullenet, J.-F., Johnson, Z.B., Alpers, T.K.

“…The objectives of this study were to evaluate longitudinal and lateral variations in color stability and sensory characteristics of the semimembranosus from…”
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