FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2954970469> ?p ?o ?g. }

• W2954970469 endingPage "108528" @default.
• W2954970469 startingPage "108528" @default.
• W2954970469 abstract "This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of beef loins using Meat Standards Australia (MSA) sensory protocols with 900 and 540 consumers in Australia and Japan, respectively. Australian beef loins (Longissimus thoracis et lumborum) at four days post mortem were subjected to wet ageing (boneless; for 7, 21, 35 or 56 days), dry ageing (bone-in; for 35 or 56 days) or a wet-then-dry ageing method (bone-in; 21 days wet ageing followed by 35 days dry ageing). The pH was higher in dry aged than wet aged beef loins (P < .001). Instrumental measurement of surface colour of trimmed dry and wet aged steaks showed significant differences in a*, b* and hue angle. Weight loss was higher in dry aged primals (P < .001), however, total water content was similar among the two ageing methods (P = .934). Retail yield did not differ between 35 and 56 days dry aged primals. Lipid (TBARS) and protein (total carbonyl content) oxidation between the dry and wet aged samples differed depending on the ageing time. When comparing the wet-then-dry and 56 days dry aged samples, only pH and retail yield differed. Australian and Japanese consumers rated dry aged steaks significantly higher (P < .001) than the wet aged counterparts for tenderness, juiciness, flavour, overall liking and weighted palatability scores. The wet-then-dry steaks were also rated higher than the 56 days wet aged steaks for flavour, overall liking and palatability within the Japanese sensory panels. The Japanese consumers also consistently rated all MSA sensory attributes lower (P < .001) than the Australian consumers. The results from this study show dry ageing provides a value adding opportunity for the meat industry in both domestic and export markets." @default.
• W2954970469 created "2019-07-12" @default.
• W2954970469 creator A5006289277 @default.
• W2954970469 creator A5010208572 @default.
• W2954970469 creator A5033727602 @default.
• W2954970469 creator A5033833140 @default.
• W2954970469 creator A5043511565 @default.
• W2954970469 creator A5048057283 @default.
• W2954970469 creator A5056888827 @default.
• W2954970469 creator A5059237545 @default.
• W2954970469 creator A5065383638 @default.
• W2954970469 creator A5065512624 @default.
• W2954970469 date "2019-11-01" @default.
• W2954970469 modified "2023-10-17" @default.
• W2954970469 title "Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan" @default.
• W2954970469 cites W1504923195 @default.
• W2954970469 cites W1584115559 @default.
• W2954970469 cites W1778112650 @default.
• W2954970469 cites W1900854324 @default.
• W2954970469 cites W1964549954 @default.
• W2954970469 cites W1966823251 @default.
• W2954970469 cites W1973094316 @default.
• W2954970469 cites W1975264663 @default.
• W2954970469 cites W1987941570 @default.
• W2954970469 cites W2002700537 @default.
• W2954970469 cites W2008482151 @default.
• W2954970469 cites W2009825638 @default.
• W2954970469 cites W2013985242 @default.
• W2954970469 cites W2016629800 @default.
• W2954970469 cites W2022648997 @default.
• W2954970469 cites W2027436121 @default.
• W2954970469 cites W2030783637 @default.
• W2954970469 cites W2033111150 @default.
• W2954970469 cites W2034144511 @default.
• W2954970469 cites W2049171707 @default.
• W2954970469 cites W2056930693 @default.
• W2954970469 cites W2057557716 @default.
• W2954970469 cites W2060415049 @default.
• W2954970469 cites W2065078450 @default.
• W2954970469 cites W2094999983 @default.
• W2954970469 cites W2111675811 @default.
• W2954970469 cites W2115950830 @default.
• W2954970469 cites W2125336280 @default.
• W2954970469 cites W2139056296 @default.
• W2954970469 cites W2407800005 @default.
• W2954970469 cites W2896954804 @default.
• W2954970469 cites W4238489596 @default.
• W2954970469 doi "https://doi.org/10.1016/j.foodres.2019.108528" @default.
• W2954970469 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/31554125" @default.
• W2954970469 hasPublicationYear "2019" @default.
• W2954970469 type Work @default.
• W2954970469 sameAs 2954970469 @default.
• W2954970469 citedByCount "45" @default.
• W2954970469 countsByYear W29549704692019 @default.
• W2954970469 countsByYear W29549704692020 @default.
• W2954970469 countsByYear W29549704692021 @default.
• W2954970469 countsByYear W29549704692022 @default.
• W2954970469 countsByYear W29549704692023 @default.
• W2954970469 crossrefType "journal-article" @default.
• W2954970469 hasAuthorship W2954970469A5006289277 @default.
• W2954970469 hasAuthorship W2954970469A5010208572 @default.
• W2954970469 hasAuthorship W2954970469A5033727602 @default.
• W2954970469 hasAuthorship W2954970469A5033833140 @default.
• W2954970469 hasAuthorship W2954970469A5043511565 @default.
• W2954970469 hasAuthorship W2954970469A5048057283 @default.
• W2954970469 hasAuthorship W2954970469A5056888827 @default.
• W2954970469 hasAuthorship W2954970469A5059237545 @default.
• W2954970469 hasAuthorship W2954970469A5065383638 @default.
• W2954970469 hasAuthorship W2954970469A5065512624 @default.
• W2954970469 hasBestOaLocation W29549704692 @default.
• W2954970469 hasConcept C140793950 @default.
• W2954970469 hasConcept C144027150 @default.
• W2954970469 hasConcept C150668497 @default.
• W2954970469 hasConcept C172873279 @default.
• W2954970469 hasConcept C185592680 @default.
• W2954970469 hasConcept C2777352226 @default.
• W2954970469 hasConcept C2778004101 @default.
• W2954970469 hasConcept C2780003869 @default.
• W2954970469 hasConcept C2780829032 @default.
• W2954970469 hasConcept C2994476132 @default.
• W2954970469 hasConcept C31903555 @default.
• W2954970469 hasConcept C500499127 @default.
• W2954970469 hasConcept C54355233 @default.
• W2954970469 hasConcept C55493867 @default.
• W2954970469 hasConcept C86803240 @default.
• W2954970469 hasConceptScore W2954970469C140793950 @default.
• W2954970469 hasConceptScore W2954970469C144027150 @default.
• W2954970469 hasConceptScore W2954970469C150668497 @default.
• W2954970469 hasConceptScore W2954970469C172873279 @default.
• W2954970469 hasConceptScore W2954970469C185592680 @default.
• W2954970469 hasConceptScore W2954970469C2777352226 @default.
• W2954970469 hasConceptScore W2954970469C2778004101 @default.
• W2954970469 hasConceptScore W2954970469C2780003869 @default.
• W2954970469 hasConceptScore W2954970469C2780829032 @default.
• W2954970469 hasConceptScore W2954970469C2994476132 @default.
• W2954970469 hasConceptScore W2954970469C31903555 @default.
• W2954970469 hasConceptScore W2954970469C500499127 @default.
• W2954970469 hasConceptScore W2954970469C54355233 @default.

• next