Results 1 to 10 of about 15,563 (161)
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
doaj +5 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 ...
S 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.
D P Smith, D P Smith, D L Fletcher
exaly +3 more sources
Food Science of Animal Resources, 2020 The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts.
Su Min Bae, Min Guk Cho, Jong Youn Jeong
doaj +4 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
The effect of nitric oxide synthase and arginine on the color of cooked meat [PDF]
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
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
doaj +1 more source