Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E. (Articolo in rivista) (literal)

Anno

• 2007-01-01T00:00:00+01:00 (literal)

Alternative label

• Pellicano MP, Cammarota G, Laurino C, Graziani MP. (2007)
  Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E.
  in Italian Journal of Animal Science (Testo stamp.)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Pellicano MP, Cammarota G, Laurino C, Graziani MP. (literal)

Pagina inizio

• 1214 (literal)

Pagina fine

• 1216 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 6 (literal)

Rivista

• Italian Journal of Animal Science (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Istituto di scienza dell'alimentazione (literal)

Titolo

• Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E. (literal)

Abstract

• The objective of our study is the sensory characterisation of buffalo meat from animals fed with different diets. The sensory evaluation was carried out on frozen rump meat samples from 12 animals. Control group (N=4) received a normal diet, a low vitamin E diet group (LVE) (N=4) and a high vitamin E diet group (HVE) (N=4). The sensory profiles of the different samples were obtained by Quantitative Descriptive Analysis. Sensory evaluation was initially carried out on the raw meat. The samples were cooked using an electrical oven reaching an inner temperature of 80°C. The slices were cut into squared pieces of 2x2 cm for tasting. A detailed analysis of the profiles for each attribute shows that the \"tenderness\", \"juiciness\" and \"visible fat\" of the LVE group are significantly greater when compared to the Control and HVE groups. While HVE animal rump has a higher \"cohesivity\" and \"colour uniformity\" values compared to the LVE animal rump. (literal)

Prodotto di

• Institute of food sciences (ISA) (Istituto)
• Tecnologie, Tracciabilità e Sicurezza degli Alimenti (AG.P05.004.001) (Modulo)
• Alimenti e salute dell'uomo (AG.P05.005.001) (Modulo)

Autore CNR

• CARMINE LAURINO (Persona)
• GIANCARLO CAMMAROTA (Unità di personale interno)
• MARIA PAOLA GRAZIANI (Unità di personale interno)
• MARIO PAOLO PELLICANO (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E." (Insieme di parole chiave)

Incoming links:

Prodotto

• Institute of food sciences (ISA) (Istituto)
• Tecnologie, Tracciabilità e Sicurezza degli Alimenti (AG.P05.004.001) (Modulo)
• Alimenti e salute dell'uomo (AG.P05.005.001) (Modulo)

Autore CNR di

• GIANCARLO CAMMAROTA (Unità di personale interno)
• MARIO PAOLO PELLICANO (Unità di personale interno)
• MARIA PAOLA GRAZIANI (Unità di personale interno)
• CARMINE LAURINO (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Italian Journal of Animal Science (Rivista)

Insieme di parole chiave di

• Keywords of "Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E." (Insieme di parole chiave)