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- Tania M. Ngapo, I H Babare, Jonathan Reynolds, Raymond Mawson
- Meat science
- 1999
The effects of six freezing rates, two storage times and three thawing rates on the drip loss from small samples (approximately 6 g) of pork were studied. Drip was collected by centrifugal… (More)
- Eric Dransfield, Tania M. Ngapo, +5 authors Geoffrey Nute
- Meat science
- 2005
Reactions of consumers to the appearance and taste of pork with and without information concerning outdoor production of pigs were tested in France, Denmark, Sweden and UK. Consumers in all four… (More)
- Tania M. Ngapo, Brian H.P. Wilkinson, Richard Chong
- Meat science
- 1996
In this study 1,5-glucono-δ-lactone was used to achieve acid-induced gelation of myofibrillar proteins at 4 °C. The characteristics of the myofibrillar gels were investigated by measuring Young's… (More)
Abstract Using the same digital photographs of pork chops varying systematically in fat cover, colour, marbling and drip, 12,590 consumers from 23 countries each selected their preferred chop.… (More)
The preference for pork varying in its fat cover, lean colour, marbling and drip differs among countries, but the influence of socio-demographic factors is unknown. In this study of 11,717 consumers… (More)
- Tania M. Ngapo, Louise Riendeau, Claude A. Laberge, Dana Leblanc, Jacinthe Fortin
- Meat science
- 2012
Chilled meat exportation comprises chilling within 48 h post-mortem to temperatures <0 °C without freezing and holding under these conditions for several weeks. The effects of this ageing on sensory… (More)
- Tania M. Ngapo, P. Berge, Joseph Culioli, Eric Dransfield, Stefaan De Smet, Erik Claeys
- Meat science
- 2002
The relationship between intramuscular collagen and five collagen crosslink concentrations, and the tenderness of meat from Belgian Blue normal, heterozygous double-muscled (DM) and homozygous DM… (More)
- Tania M. Ngapo, Claude Gariépy
- Critical reviews in food science and nutrition
- 2008
In the last decade studies with the specific objective of improving the sensory quality of pork have come to the forefront of meat research, likely a result of consumer complaints of blandness… (More)
- Tania M. Ngapo, I H Babare, Jonathan Reynolds, Raymond Mawson
- Meat science
- 1999
Cryo-scanning electron microscopy was used to study the ultrastructure of small samples (approximately 6 g) of pork. Combinations of six freezing rates, two storage times and three thawing rates were… (More)
Over the last 50 years the veal industry has seen a number of changes, in particularly in production systems with the introduction and acceptance of grain-fed and heavier calves and the progressive… (More)