Results 261 to 270 of about 136,801 (297)

Effect of erythorbic acid on cooked color in ground beef

Meat Science, 2001
Consumers often use the color of cooked ground beef as an indicator of doneness. For safety reasons, it is recommended that the center of ground beef products be heated to 71°C. In some instances beef may appear done before reaching 71°C, a condition termed premature browning (PMB).
A L, Phillips, R, Mancini, Q, Sun, M P, Lynch, C, Faustman   +4 more
exaly   +3 more sources

Development of Pink Color in Cooked Pork

Canadian Institute of Food Science and Technology Journal, 1982
Abstract The color changes occurring during cooking and subsequent refrigerated and frozen storage of pork loin roasts were investigated using a trained panel in conjunction with the Hunter Color Difference Meter (CDM). Increasing the internal end point temperature of pork loin roasts resulted in loss of pinkness (color panel and Hunter CDM ...
J.L. Howe, E.A. Gullett, W.R. Usborne
openaire   +1 more source

Variations in Internal Color of Cooked Beef Patties

Journal of Food Science, 1996
ABSTRACT Seventeen commercially prepared patty formulations were cooked to internal temperature 71°C. Pink cooked color occurred in eight of the products and was due to incomplete denaturation of myoglobin. Although there was some relation between pH and cooked color, other factors seemed to be involved. When products were re‐analyzed
R.L.J.M. VAN LAACK, B.W. BERRY, M.B. SOLOMON   +2 more
exaly   +2 more sources

Cooking Up Color

Gastronomica, 2011
The article compares recipes to make food with recipes to make color, specifically recipes to make natural dyes and paints before the era of synthetic industrial color. After reviewing conceptual definitions of recipes from food writers and scholars, the article discusses common ingredients for natural color-making, as well as “cooks” or creators of ...
openaire   +1 more source

Flavor and Color of Peas and Carrets Cooked by microwaves

Journal of Microwave Power, 1978
AbstractMarket samples of frozen peas and of frozen carrots were cooked in a consumer and in an institutional microwave oven with 550 W and 1150 W cooking power, respectively. Mean sensory scores for flavor and for color of peas cooked in a consumer microwave oven were significantly higher than for those cooked in the institutional microwave oven. Also,
L B. Mabesa, R.E. Baldwin
openaire   +1 more source

Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower

Food Chemistry, 2021
Cauliflowers are generally associated with healthy diets due to their positive impact on health. This research aims to evaluate the effects of cooking processes (boiling, steaming and microwaving) and different preparation times, on the content of carotenoids and provitamin A and tocopherols, in cauliflowers and to verify the effect of the cooking ...
Diamante, Marla Silvia, Borges, Cristine Vanz, Minatel, Igor Otavio, Jacomino, Angelo Pedro, Pereira Basilio, Leticia Silva, Monteiro, Gean Charles, Correa, Camila Renata, Oliveira, Rogerio Antonio de, Pereira Lima, Giuseppina Pace   +8 more
openaire   +3 more sources

Cooking Up Colors from Plants, Fabric, and Metal

Journal of Chemical Education, 2007
In this Activity, students dye fabric squares with two plant dyes: aqueous extracts of tea leaves and of marigold flowers. They investigate how the addition of iron to a dye bath affects the resulting color and fastness of the dyed fabrics and observe that the type of fabric affects the results.
Jennifer E. Mihalick, Kathleen M. Donnelly   +1 more
openaire   +1 more source

A rapid test for the prediction of color in the cooked potato

American Potato Journal, 1953
1. The color of a core of a raw tuber immersed in 95 per cent ethyl alcohol was used as a rapid test to indicate the color of that particular potato when cooked. 2. A total of 1,693 tubers, comprising 10 varieties and 73 seedlings, was tested. 3. At the end of two hours the cores were scored for discoloration.
N. R. Thompson, E. J. Wheeler
openaire   +1 more source

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