Results 271 to 280 of about 136,801 (297)

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

USE OF DIGITALIZED IMAGES TO VISUALLY ASSESS COLOR OF COOKED SAUSAGES

Journal of Muscle Foods, 1997
ABSTRACTA study was undertaken to explore the use of computer imaging to assess the color of cured meat products. Wiener sausages were manufactured to produce a color gradient. Increasing amounts of red carmine were added to the raw sausage emulsion (0, 50, 65, 100, 125, and 150 ppm) so that the extreme shades (0 and 150 ppm carmine) were clearly ...
J.‐P. G. PIETTE, J. R. FORTIN, L. HOK, N. C. DURAND   +3 more
openaire   +1 more source

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
Anna C Dilger
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
Jun Liu
exaly  

TRIANGULAR TRADING AND THE “COLORED” COOKS OF RHODE ISLAND

2022
openaire   +1 more source

Effect of carboxy-hemoglobin on color stability of cooked pork sausage

Food Science and Biotechnology, 2012
Cunliu Zhou, Ke-zhou Cai
exaly