Sarcoplasmic Proteome Profile and Internal Color of Beef Longissimus Lumborum Steaks Cooked to Different Endpoint Temperatures [PDF]
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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Color of cooked ground beef patties is affected by cooking rate and post-cooking holding time [PDF]
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
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Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef [PDF]
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 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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Evaluation of the effect of plant material on the quality of cooked sausages
Алматы технологиялық университетінің хабаршысы, 2021 Various amounts of buckwheat hulls (1%, 1,5%, and 3%) were added to cooked turkey sausages. The effect of buckwheat hulls on the physicochemical characteristics of the cooked turkey sausages, including, pH, instrumental color, texture profile analysis ...
A. T. Sarsembekova +3 more
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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
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Packaging atmospheres alter beef tenderness, fresh color stability, and internal cooked color [PDF]
Kansas Agricultural Experiment Station Research Reports, 2008 Several meat quality traits affect consumers’ overall purchase decisions and satisfaction with meat products, but color is the major factor affecting purchasing decisions.
J.P. Grobbel +3 more
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Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures
Foods, 2021 M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68)
Reagan N. Cauble +8 more
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