A study was conducted to determine if and to what extent higher correlations between sensory meat tenderness scores and Warner-Bratzler shear measurements could be obtained by giving the sensory panelists cores rather than slices. Thirty biceps femoris roasts, from gilts representing two breeds and two lines, were cooked in preheated ovens at 160, 170 or 180°C to an internal temperature of 80°C. Roasts were held for 24 h at 4°C before sampling. Cores, both perpendicular and parallel to the direction of the muscle fibres, for the eight panelists and the instrument, as well as slices for the panelists, were sampled from each roast. Instrumental values were measured with an Instron fitted with a Warner-Bratzler shear device. Correlations were higher when cores of the same orientation were used for panelists and the Warner-Bratzler measurements. Parallel cores did as well as or better than perpendicular cores in terms of the analysis of variance and correlation values.

The effect of roasting turkeys with the breast up or breast down except for the final cooking period was studied using female turkeys that had been fed either 0 or 200 g/kg feed of canola meal in the diet. Cooking procedure had no significant effect on sensory quality of white meat, but roasting breast down resulted in more flavorful and tender dark meat. However, cooking losses were greater with the breast-down procedure. Canola meal did not affect juiciness, tenderness, or off flavors of turkey meat but was associated with decreased intensity of turkey flavor in white meat when birds were cooked breast down.

Basted and non-basted turkey toms were cooked to internal final temperatures of 85°C, optimum, and 95°C, overcooked, to evaluate the effect of basting and overcooking on the final eating quality of turkeys. A trained panel made appearance ratings on the whole roasted turkeys in addition to evaluations of the white and dark meat for flavour, tenderness and juiciness. Cooking data, including percentage drip, evaporation, fat and jelly losses, Warner-Bratzler shear force and free moisture analyses were completed. Yields of skin, meat and bone and percentage fat and moisture of the cooked breast and thigh are presented. Both basting and final internal temperature had significant effects on the sensory properties of the white meat. However, no effects of basting nor final internal temperature were seen in the dark meat. Final internal temperature had a significant effect on percent moisture for skin, meat and bone in both the breast and thigh and in the yields of meat and bone in the breasts. Basting had a significant effect on percept drip and fat losses.

ABSTRACT.Three methods of standardizing magnitude estimation data, external calibration, modulus normalization, and equalization were examined using a sensory evaluation data set arising from an incomplete block experiment testing five gels of varying firmness. Both the original data and a logarithmic transformation of the data were analyzed. Instrumental data were also collected. When untransformed data were analyzed the method of standardization profoundly affected tests of significance, coefficients of variation (%CV), and estimation of the power function relating the sensory data to the concentration of the underlying gel. The logarithmically transformed data lead to results independent of the standardizing technique and with higher F‐ratios, lower %CV's and normally distributed errors.

Nine trained panelists evaluated the flavor and aroma characteristics of unwashed and washed eggs from a “clean” producer and a “dirty” producer after 1, 3, and 5 weeks of storage to determine if differences exist due to storage time or time of washing. Eggs washed at 0700, 0930, and 1130 hr were sampled. Microbial analyses were conducted on the wash water for each sampling time. The parameters evaluated were aroma freshness, aroma sulfury, aroma barny, yolk freshness, yolk sulfury, yolk floury, yolk eggy, white freshness, and aftertaste.

A. feeding system representing North American (NA) circumstance was compared with a successful extreme used in the European Economic Community (EEC) on three strains of large toms [Nicholas, British United (BUT), and Hybrid]. The NA system used six feeds to 24 weeks based on National Research Council (1977) specifications with corn, soybean meal, and fat as primary ingredients. The EEC extreme further employed fish meal, wheat, and barley in five feeds. Each EEC feed had a lower energy level and energy-protein ratio than the respective NA feed with these differences increasing from starting to finish.