Results 1 to 10 of about 15,621 (259)
The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops. [PDF]
Foods, 2021 The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate grilled chops more acceptable than sous-vide chops. Chops were cooked to 63 °C or 71 °C using either an
Honegger LT +5 more
europepmc +6 more sources
Factors influencing internal color of cooked meats [PDF]
Meat Science, 2016 This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of ...
Surendranath P Suman +2 more
exaly +3 more sources
The relationship of raw broiler breast meat color and pH to cooked meat color and pH
Poultry Science, 2000 Three replicate trials were conducted to determine the influence of raw breast meat color and pH on subsequent cooked meat color and pH. In each trial, approximately 50 breast fillets were obtained from a commercial processing plant based on being either normal, lighter than normal, or darker than normal.
Dl Fletcher, D P Smith
exaly +3 more sources
Meat Science, 2016 The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s.
Turp, Gulen Yildiz +2 more
openaire +4 more sources
The effect of nitric oxide synthase and arginine on the color of cooked meat
Food Chemistry, 2022 In previous studies, it has been suggested that the NO-synthase enzyme may be responsible for color formation in fermented sausages. Thus, this is the first study in which the aim was to analyze the effects of direct NO-synthase and arginine application to meat on its color after heating.
Zając, Marzena +2 more
openaire +3 more sources
Foods, 2022 The impact of mild oven treatments (steaming or sous-vide) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (Brassica oleracea L. var. botrytis) was investigated. For this purpose, targeted ultra-high performance liquid chromatography–high-resolution mass spectrometry analysis of phenolics ...
Ancuta Nartea +9 more
openaire +4 more sources
Effect of Precooking Conditions on Color of Cooked Beef Patties
Journal of Food Protection, 1996 In three separate trials, the visually and instrumentally determined color of patties cooked either fresh, frozen, or after thawing was evaluated. In trial 1, the effects of thawing and packaging were evaluated. The internal color of patties cooked to 71°C within 12 h of thawing at 7°C remained red-pink.
Riëtte L J M, VAN Laack +2 more
openaire +2 more sources
The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
Meat and Muscle Biology, 2019 ObjectivesThe objective was to determine the effects of cooking method and degree of doneness on consumer eating experience of pork chops when consumers were allowed to observe differences in cooked color. The hypothesis was that when consumers were able to visualize cooked color, they would rate pork cooked to 63°C less acceptable than chops cooked to
L. T. Honegger +4 more
openaire +1 more source
Color of cooked ground beef patties is affected by cooking rate and post-cooking holding time
Kansas Agricultural Experiment Station Research Reports, 2006 Two experiments investigated the effects of cooking rate and post-cooking holding time on the internal cooked color of ground beef patties. In Experiment 1, patties were cooked rapidly (1.8oF/second) or slowly (0.4oF/second). At temperatures below 180oF, rapidly cooked patties were redder and appeared less well done than those cooked slowly. All slowly
S.M. Ryan +3 more
openaire +2 more sources
Carbon Monoxide as a Colorant in Cooked or Fermented Sausages
Journal of Food Science, 2006 ABSTRACT: The study aimed at substituting nitrite with carbon monoxide (CO) in cooked or fermented meat batter products by investigating color and color stability in myoglobin solutions, model meat systems, and full‐scale hotdog and salami sausages of pork and beef.
Sorheim, O. +6 more
openaire +2 more sources