Results 231 to 240 of about 15,621 (259)

RELATIONSHIPS AMONG CHEMICAL, COOKING AND COLOR PROPERTIES OF BEEF PATTIES COOKED TO FOUR INTERNAL TEMPERATURES

Journal of Muscle Foods, 2001
ABSTRACTA study involving five laboratories and nationwide sampling of ground beef was undertaken to determine cooking and color properties of patties cooked to 52.7, 65.6, 71.1 and 79.4C. The design of the study included purchase location (local, distant) and patty handling prior to cooking Pesh, thawed either as patties or bulk ground beef). Purchase
B.W. BERRY, B.G. LYON, D. SODERBERG, N. CLINCH   +3 more
openaire   +1 more source

Endpoint Temperature, Internal Cooked Color, and Expressible Juice Color Relationships in Ground Beef Patties

Journal of Food Science, 1994
ABSTRACT Ground beef patties from A‐ and E‐maturity carcasses and imported trimmings were cooked to 55 to 77°C. Internal patty color became less red as endpoint temperature increased. However, some patties cooked to lower temperatures turned brown prematurely.
M.A. HAGUE, K.E. WARREN, M.C. HUNT, D.H. KROPF, C.L. KASTNER, S.L. STRODA, D.E. JOHNSON   +6 more
openaire   +1 more source

Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.

Journal of animal science, 2008
Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness.
J P, Grobbel, M E, Dikeman, M C, Hunt, G A, Milliken   +3 more
openaire   +2 more sources

Cooked meat color

Journal of Food Science, 1978
David A Ledward, ‐G. G. Giddings
openaire   +1 more source

Occurence (sic) of a pink color in cooked turkey breast

2010
A peculiar problem involving cooked turkey products is the appearance of a pink color which consumers often associate with undercooking. Measurements of redness over a period of 4 days of storage were taken on 2 mm thick breast slices from 12 or 18 week old turkeys cooked at selected temperatures of 65, 75, 85 and 95 °C.
openaire   +1 more source

The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops

Foods, 2022
Dustin D Boler, Anna C Dilger, Boler Dustin D   +2 more
exaly  

Occurrence of a Pink Color in Cooked Turkey Breast

Canadian Institute of Food Science and Technology Journal, 1986
B. Girard, J. Vanderstoep
openaire   +1 more source

The Impact of Degree of Doneness, Muscle Source, and Bloom Time on Cooked Color and Cooked Color Stability

Kansas Agricultural Experiment Station Research Reports
Greta E. Huber, Taylor M. Dieball, Natalie T. Acosta Castellanos, Kiersten M. Gundersen, Kasey R. Maddock Carlin, Michael D. Chao, Jessie L. Vipham, Morgan D. Zumbaugh, Travis G. O'Quinn, Erin S. Beyer   +9 more
openaire   +1 more source

Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (Amaranthus tricolor L.) Juice, and Bergamot Essential Oil

Foods, 2023
Fengfeng Xu
exaly  

Change of color during cooking in fresh ginger.

Abstracts of Annual Congress of The Japan Society of Home Economics, 2004
Goto, Masahiro, Shono, Yohoko, Nishikawa, Kazutaka, Sawa, Ran   +3 more
openaire   +1 more source