Results 11 to 20 of about 136,801 (297)
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
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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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Effects of different final cooking methods on physico-chemical properties of breaded fish fillets. [PDF]
, 2009 Breaded black pomfret (Parastromateus niager) fillets were pre-fried for 30 sec in sunflower oil and palm olein and stored at -20°C for one week prior to the final cooking. They were finally cooked by microwave, oven and deep-fat frying.
Bakar, Jamilah +3 more
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Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet. [PDF]
, 2009 The objective of this study was to investigate the effects of pre-drying process on quality of fried breaded fish fillets. For this study, breaded black pomfret (Parastromateus niger) fillets were pre-dried in conventional oven at 180°C for 0, 30, 60, 90
Bakar, Jamilah +3 more
core +1 more source
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
Culinary and sensory traits diversity in the Spanish Core Collection of common beans (Phaseolus vulgaris L.) [PDF]
, 2016 The Spanish National Plant Genetic Resource Center's core collection of bean germplasm includes 202 accessions selected from more than 3000 accessions in function of passport data, seed phenotype, genetic background, and agronomic traits. To acquire more
Almirall Malivern, Antonio Rafael +7 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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Premature browning in cooked ground beef after modifying myoglobin [PDF]
, 1995 Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatures as low as 131 ̊F, whereas normal patties were re d to pink.
Hague, M.A. +6 more
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Applied Food Research, 2022 The objective was to determine the effects of nitrite-embedded packaging (NEP) and enhancement on quality of dark-cutting beef. Dark-cutting strip loins (n = 10; pH > 6.0) and USDA Low Choice strip loins (USDA Choice, n = 10; normal-pH) were selected ...
Morgan L. Denzer +3 more
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Acta Scientiarum: Technology, 2014 The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at
Sandriane Pizato +3 more
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