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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.
Lauren T. Honegger +5 more
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Foods, 2023 Pullulan-based smart packaging films were prepared by mixing cooked amaranth juice and bergamot essential oil. The impact of cooked amaranth juice and bergamot essential oil on the color-changeability, structural characterization, and barrier ...
Fengfeng Xu +5 more
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Genetic parameters of color phenotypes of black tiger shrimp (Penaeus monodon)
Frontiers in Genetics, 2022 Black tiger shrimp (Penaeus monodon) is the second most important aquaculture species of shrimp in the world. In addition to growth traits, uncooked and cooked body color of shrimp are traits of significance for profitability and consumer acceptance ...
Md. Mehedi Hasan +10 more
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Study on Extraction Method of Melanotic Characteristics of Infected Cooked Shrimp
Shipin gongye ke-ji, 2022 In this paper, a method for extracting browning features from cooked shrimps based on a simplified color model was proposed. A large number of images of normal cooked shrimps and melanotic cooked shrimps in the dynamic production line were obtained by ...
Chen HONG +4 more
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Foods, 2020 Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds.
Shady Afrin Jeesan, Han-Seok Seo
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Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef
Applied Food Research, 2023 High meat pH leads to an undercooked or an abnormal pink appearance in fully-cooked product. High-pressure processing (HPP) promotes protein denaturation.
Cole Reesman +5 more
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Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch
Foods, 2021 Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C.
Mohamed F. Eshag Osman +6 more
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Meat and Muscle Biology, 2020 The complex relationship between endpoint temperature, sarcoplasmic proteome, and internal color in cooked steaks is yet to be examined. The objective of the present study was to characterize the changes in sarcoplasmic proteome and their influence on ...
Ana Paula A. A. Salim +7 more
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Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatments:
Ko-Eun Hwang +6 more
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Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics
Foods, 2021 The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention.
Jase J. Ball +4 more
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