Masoumeh Bejaei's research while affiliated with Agriculture and Agri-Food Canada and other places

Publications (16)

Article
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This research was conducted to determine the compositional and textural characteristics and sensory profile of ‘Ambrosia’ apples with different dry matter content (DMC) as estimated using a Felix-750 Produce Quality Meter (Felix Instruments Inc., Camas, WA, USA). Fruits were harvested from a commercial orchard in Cawston and an experimental field i...
Article
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In an effort to protect intellectual property beyond patent and plant breeders’ rights and as a marketing tool to increase and maintain sales, the creation and trademarking of brand names for fruit is growing and gaining importance in the fruit industry. New fruit varietals, especially from long-lived tree fruits and vines, take many years of resea...
Article
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Textural attributes of apple impact consumers’ acceptance of the fruit, and are frequently measured by researchers and industry experts to evaluate the fruit quality at different stages of production and marketing. Various instruments are used to conduct these textural evaluations in research and industry settings. The application of different inst...
Article
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Textural characteristics of fruit are important for their quality, storability, and consumer acceptance. While texture can be evaluated instrumentally or sensorially, instrumental measurements are preferred if they can be reliably related to human perception. The objectives of this research were to validate instrumental measurements with sensory de...
Article
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Purchase behavior and preferences for consumers of fresh apples were investigated using a consumer survey conducted at a special-event apple market. Survey respondents were asked to list apple cultivars they had purchased at the retail market and the special-event market. The special-event market offered many uncommon cultivars packed in clear plas...
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Effects of including full-fat dried black soldier fly larvae (DBSFL) in laying hen diets on egg quality, fatty acid and metal compositions of the yolk, and the sensory characteristics of hard-boiled eggs were investigated. In addition to the control soy-based layer diet, two experimental diets with soybean meal partially (50%) and completely substi...
Article
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A 14-week long feeding trial was carried out to evaluate the efficiency, safety and effects on egg quality of three experimental diets using 0%, 10% and 18% chopped full-fat dried black soldier fly larvae (DBSFL) to partially or fully replace soybean meal in free range layer diets. The feed was provided in mash form and DBSFL was mechanically chopp...
Chapter
This introduction to quail eggs is for the novice with an interest in producing quail eggs for human consumption with a focus on Japanese quail (Coturnix coturnix japonica). A game bird that has been domesticated, Japanese quail are highly efficient producers of small, nutritious eggs. The life cycle, production systems, and feed requirements of qu...
Article
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Consumer wine preferences are not well understood. Anecdotally it is believed that preferences evolve over time, from sweet whites to full-bodied reds, as consumers become more experienced and familiar with wine. However, little is known about the change in wine preference or confidence with education and training. This research explored changes in...
Article
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Consumers' interest in specialty eggs appears to be growing in Europe and North America. The objective of this research was to develop logistic regression models that utilise purchaser attributes and demographics to predict the probability of a consumer purchasing a specific type of table egg including regular (white and brown), non-caged (free-run...
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Ostrich (Struthio camelus) production is a relatively young industry and there has been little research on ostrich welfare during pretransport handling and the transportation process. A heavy body with a high center of gravity makes ostriches' handling and transportation problems different from other livestock. The main objective of this study was...
Article
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There are very few abattoirs in North America that process ostriches (Struthio camelus) which means producers are forced to transport their birds over long distances (> 500 km) for processing. The objectives of this research were to investigate the effects of pre-transport nutrient supplementation and transport duration on ostrich bodyweight and bl...
Article
Full-text available
Appropriate management of an ostrich's exposure to stressors during preslaughter handling and transport practices can improve its well-being and product quality. Because of the lack of information about ostrich farming and transportation in North America and lack of developed Codes of Practice for ratite transport in Canada and the United States, t...
Article
Full-text available
In addition to regular (white and brown) eggs, alternative types of table eggs (e.g., free-run, free-range, organic) are available in the Canadian market, and their market growth rate has been high during the last decade in British Columbia (BC). The objective of our research was to identify associations between consumers' attitudes, preferences, a...

Citations

... On the other hand, the Central Statistical Office reports that in Poland [3], the most widespread include 'Idared' (22% of the total apple area in Poland), 'Jonagold' (17%) and 'Gala' (6%). Apple cultivars are characterized by different consumption and sensory attributes, which has been proven in numerous studies [4,5]. According to WHO recommendations, the daily intake of fruit and vegetables should be a minimum of 400 g [6]. ...
... Texture properties, including hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness, are important factors. They are widely used for the evaluation of raw fruit [19,20]. These are the most direct sensory factors, and the texture characteristics of different sweet potato varieties differ. ...
... The salty flavor score of the egg yolk was positively correlated with the response value of the E-tongue umami sensor and was negatively correlated with the n-3 PUFA content. Recent research had shown that saltiness perception was affected by the increase in umami sensors [47]. Therefore, the significant salty flavor scores of egg yolk from Xueyu White could be linked to alterations in n-3 PUFA content and sensitivity of the umami sensors. ...
... In the fall of 2021, processed animal protein (PAP) was authorized for the first time under European legislation for use in pig and chicken feed (IPIFF, 2021). The potential of insects to be used as feed has also been investigated in several studies (Bejaei and Cheng, 2018;Wang et al., 2007). Thus, in broiler feed, BSFL meal was not associated with a negative effect on meat quality and animal health (Dzepe et al., 2021;Pieterse et al., 2019;Schiavone et al., 2019). ...
... Investigating the relationships of the instrumental measurements with sensory attributes can assist in the interpretation of the instrumental data [30][31][32]. Sensory judges (n = 11) were recruited from the staff at SuRDC based on their interest, availability, and previous experience. ...
... On the other side, although eggs still have to face many years of nutritionist recommendations aiming at restricting egg consumption to limit the incidence of cardiovascular disease, many different studies have shown that there was no evidence of a correlation between dietary eggs and an increase in plasma total cholesterol [4]. Due to their nutrient profile, variety and low cost as food, eggs remain a food product of high nutritional quality for people of different age groups and are one of the most popular foods extensively consumed worldwide [4][5][6]. Moreover, there are no cultural restrictions for egg usage [7]. ...
... In order to test the consumer preference and acceptability of the tested wines, a hedonic scaling method [22] was conducted with a panel of 20 persons (10 enologists and wine expert and 10 wine tasters). According to [23], a 5-point hedonic scale was used by giving a score to the studied wines as indicated in Table 2. Table 2. Five-point hedonic scores given for the studied wines. ...
... Regarding egg weight, as shown in the EC Regulation [55], all class A eggs, which include S, M, L, and XL eggs, are sold in kg, not based on their individual weights. With respect to consumer preferences, some studies showed that while some consumers prefer larger eggs, others prefer medium eggs, but healthier ones from healthy animals [56,57]. However, it is difficult to explain why the addition of sea buckthorn meal caused higher FCR and lower egg weight. ...
... In fact, large size eggs (L: 63-73 g; and XL: >73 g) were the most produced eggs. These results are really promising as large size eggs are most demanded in different markets (Araneda Uson, 2006;Souza, 2008;Bejaei, 2009;Reichmann Bellino and Arias Nieto, 2016;Zakowska-Biemans and Tekien, 2017). Different bacterial strains have been studied and their effects tested on animal performance, egg production, enhancement of immune system and changes in gut microbiome. ...
... Posttreatment handling (weighing, transportation, and stunning) was the same for all groups and quails showed similar corticosterone values, possibly for these being unfamiliar activities. When facing stress-causing agents, the birds, activate the breakdown of hepatic glycogen and gluconeogenesis, consequently increasing blood glucose (Yalçin et al., 2004;Bejaei et al., 2014), as seen in this experiment. However, other scientific studies have shown that glucose concentrations remained stable in different periods of broiler feed restriction during growth (De Jong et al., 2003;Rajman et al., 2006) or fasting for several days in Japanese quails (Sartori et al., 1995); therefore, it is suggested that the glycaemic response is different in face of possible acute or chronic stressors. ...