Répertoire des auteurs

Auteurs

Résultat de recherche

Tania Ngapo

Domaines d'expertise :
  • transformation de la viande
  • petits produits
  • qualité de la viande
  • consommateurs de viande
  • chimie de la viande
Projets en cours : Carnosine et ansérine dans la viande de porc rouge-tendre-exsudative

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Factors affecting the eating quality of pork.

This article reviews factors affecting the eating quality of fresh pork. Aspects considered include:...

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Marbling and ageing - Part 2. Consumer perception of sensory quality.

Ageing of pork can positively affect eating quality. However, assessment is often limited to a trained...

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Chilled pork - Part I: Sensory and physico-chemical quality.

Chilled meat exportation comprises chilling within 48 h post-mortem to temperatures < 0 °C without...

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Chilled pork - Part II. Consumer perception of sensory quality.

The objective of this study was to compare consumer perception of the sensory quality of grilled Canadian...

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Marbling and ageing - Part 1. Sensory quality of pork.

Marbling and ageing influence the quality traits and consumer perception of meat. The influence of marbling...

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Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studies.

Quebec consumers and pig farmers selected their preferred chop from 16 images that had been modified...

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Consumer choices of pork chops: Results from two Canadian sites.

Digital photographs of 16 pork chops were each modified to give 16 treatments: two levels each of fat...

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Effect of sex and slaughter weight on meat and fat quality of the Krškopolje pig reared in an enriched environment.

Nous sommes à la recherche d’améliorations de la qualité de la viande par le truchement de facteurs...

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Fat quality in the indigenous Krškopolje pig reared in an enriched environment

La recherche d’une composition du gras et d’une teneur en gras favorables, dans le gras intramusculaire,...

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