Derek V Byrne

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An electronic nose based on ion mobility spectrometry was used for boar taint measurements of entire male pig samples varying in androstenone and skatole levels (0.09-0.88μg/g fat and 0.01-0.26μg/g fat, respectively). Sensory perceptible boar taint (especially boar odour) was found to be more related to androstenone than to skatole, whereas a rancid note(More)
Two independent sensory profiles were carried out to evaluate warmed-over flavour (WOF) development in cooked, chill-stored and reheated pork patties. The patties were derived from the Musculus semimembranosus of animals subjected to different pre-slaughter stress treatments. All patties were stored in oxygen permeable bags at 4°C for 0, 1, 2, 3 and 5 days(More)
Danish consumers from Roskilde, a town near the Danish capital Copenhagen (n=213), and from Holstebro, a provincial town in the north-western part of Jutland (n=162), rated nine different samples of pork on an unstructured hedonic scale from "do not like at all" to "like very much". The samples represented variation in raw meat quality (pH, IMF and carcass(More)
Compensatory growth has been shown to affect rate of muscle protein turnover and may potentially improve tenderness of beef. Thus, a study of tenderness in relation to feeding regime and slaughtering at a time with maximal muscle protein degradation was performed. Friesian bull calves (5-month-old) were fed either ad libitum (n=6) (AA) or restrictively for(More)
The objective of the present study was to investigate the sensory properties, with special emphasis on tenderness, of meat from strategically fed young bulls (13 months of age) slaughtered when a plateau in protein turnover was observed. Twelve Holstein Friesian young bulls were divided into two feeding strategies. One group of young bulls (n=6) were fed ad(More)
Descriptive sensory profiling was carried out to evaluate the effect of oven-cooking temperature (160, 170, 180, 190 °C) on warmed-over flavour (WOF) development in cooked, chill-stored (at 4 °C for 0, 1, 2 and 4 days) and reheated chicken patties, derived from M. pectoralis major. In addition, gas chromatography-mass spectrometry (GC-MS) was carried out on(More)
M. longissimus dorsi minced pork patties from three dietary treatment groups of DLY (Duroc/Landrace/Yorkshire) cross bred pigs were packaged in polythene bags and placed in a retail refrigerated display cabinet at 5 °C±1 °C, under fluorescent light (1000 lux) for up to 5 days. Each dietary treatment group consisted of pigs (n=7) fed either a low vitamin E(More)
Antioxidative efficiency of extracts of rosemary, green tea, coffee and grape skin in precooked pork patties was investigated during storage under retail conditions (10 days, 4 °C, atmospheric air), using descriptive sensory profiling following reheating and quantitative measurements of hexanal, thiobarbituric acid reactive substances (TBARS) and vitamin E(More)
M. longissimus dorsi and M. psoas major minced pork patties from three dietary treatment groups of DLY (Duroc/Landrace/Yorkshire) cross bred pigs were packaged in polythene bags and placed in a retail refrigerated display cabinet at 5±1 °C, under fluorescent light (1000 lux) for up to 5 days. Each dietary treatment group consisted of pigs (n=7) fed either a(More)
The present study addresses sensory quality and liking for pork (eight samples) varying in quality due to adrenaline injection resulting in elevated ultimate pH post-slaughter (24h), meat ageing, cooking temperature and warmed-over flavour (WOF) among consumers (n=288) in Scandinavia. The consumers preferred meat with higher pH (pH(24h)=6.0), cooked to the(More)