Results 251 to 260 of about 136,801 (297)

Effects of Low-Frequency Solid-State Microwave Cooking on the Quality Properties of Beef Meat. [PDF]

Foods
Kaplan GÇ, Fıratlıgil E.
europepmc   +1 more source

Thermal Inactivation of Salmonella in Not-Ready-to-Eat Breaded Stuffed Chicken Products Using an Air Fryer: Impact on Safety, Quality, and Texture. [PDF]

J Food Sci
Okur I, Sullivan G, Stratton J, Chaves BD, Wang B.   +4 more
europepmc   +1 more source

Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties. [PDF]

Molecules
Gałkowska D, Pycia K, Krykhta A.
europepmc   +1 more source

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 ...
Surendranath P Suman, Mahesh N Nair, Poulson Joseph   +2 more
exaly   +3 more sources

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Effects of succinate and pH on cooked beef color

Meat Science, 2013
Two experiments were conducted to assess the effects of succinate and pH on cooked beef color. In experiment 1, ten strip loins (M. longissimus lumborum) were divided in half and assigned to either non-enhanced control or 2.5% succinate. Each half-loin was cut into steaks, packaged in vacuum or 80% oxygen, and stored at 1°C for 0, 6, or 12 days. Steaks
Charlene B Van Buiten
exaly   +3 more sources

Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color

Journal of Food Science, 2006
ABSTRACT:  Adequate cooking of meat is necessary to inactivate microbial pathogens. This is particularly important for ground meat products and some variety meats where pathogens can be present internally. Consumers are being advised on appropriate temperatures to which meat products should be cooked, and to use
Nicola J King
exaly   +2 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 L, Fletcher, M, Qiao, D P, Smith
exaly   +3 more sources