G R Nute
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Explore the profile of G R Nute including associated specialties, affiliations and a list of published articles.
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60
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1840
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Recent Articles
11.
Oliver M, Nute G, Font i Furnols M, San Julian R, Campo M, Sanudo C, et al.
Meat Sci
. 2011 Nov;
74(3):435-42.
PMID: 22063047
The acceptability of beef from Uruguay (UY), based on eating quality, was compared with beef produced in different European countries (Germany, DE, Spain, ES and United Kingdom, UK). Consumer tests...
12.
Sheard P, Taylor A, Savage A, Robinson A, Richardson R, Nute G
Meat Sci
. 2011 Nov;
59(4):423-35.
PMID: 22062968
Bacon sometimes produces a white, unsightly fluid that exudes from the surfaces during cooking -a phenomenon that has resulted in frequent consumer complaints. The quantity of exudate from bacon of...
13.
Sanudo C, Nute G, Campo M, Maria G, Baker A, Sierra I, et al.
Meat Sci
. 2011 Nov;
48(1-2):91-100.
PMID: 22062882
Trained sensory panels in Britain and Spain assessed loin meat from commercial lambs purchased in Spain, which included Welsh lamb (imported from Britain) and two Spanish breeds (Merino and Rasa...
14.
Dransfield E, Ngapo T, Nielsen N, Bredahl L, Sjoden P, Magnusson M, et al.
Meat Sci
. 2011 Nov;
69(1):61-70.
PMID: 22062640
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...
15.
Farmer L, Perry G, Lewis P, Nute G, Piggott J, Patterson R
Meat Sci
. 2011 Nov;
47(1-2):77-93.
PMID: 22062619
French Label Rouge quality chickens are reputed to possess improved sensory characteristics compared with birds reared under intensive conditions. The effects of genotype, diet, stocking density and age on eating...
16.
Annor-Frempong I, Nute G, Whittington F, Wood J
Meat Sci
. 2011 Nov;
47(1-2):63-76.
PMID: 22062618
Samples from 100 Large White × Meishan crossbred pigs (50 males, 50 females) with androstenone, skatole and indole concentrations ranging between 0-2.68, 0.004-1.43 and 0.007-1.57 μg g(-1), respectively, were assessed...
17.
Annor-Frempong I, Nute G, Whittington F, Wood J
Meat Sci
. 2011 Nov;
47(1-2):49-61.
PMID: 22062617
Responses to varying concentrations of androstenone and skatole in a neutral lipid base were studied using a trained 10-member panel. Concentrations for skatole and androstenone ranged between 0-1.32 and 0-6.0...
18.
Navajas E, Lambe N, Fisher A, Nute G, Bunger L, Simm G
Meat Sci
. 2011 Nov;
79(1):105-12.
PMID: 22062603
Differences in muscularity of the hind leg (HL) and lumbar region (LR) were investigated between sexes (ram vs ewe lambs), breeds (Scottish Blackface, SBF vs Texel, TEX) and progeny of...
19.
Wood J, Enser M, Fisher A, Nute G, Sheard P, Richardson R, et al.
Meat Sci
. 2011 Nov;
78(4):343-58.
PMID: 22062452
This paper reviews the factors affecting the fatty acid composition of adipose tissue and muscle in pigs, sheep and cattle and shows that a major factor is the total amount...
20.
Campo M, Nute G, Wood J, Elmore S, Mottram D, Enser M
Meat Sci
. 2011 Nov;
63(3):367-75.
PMID: 22062390
We have investigated the contribution of muscle components to the development of cooked meat odour in an aqueous model system using trained taste panels. Reaction mixtures were prepared with oleic,...