Results 31 to 40 of about 1,128,056 (280)
Display life and internal cooked color of ground beef from vitamin e-supplemented cattle [PDF]
, 1995 Retail display life of ground beef and internal color of patties cooked to four endpoint temperatures (131, 149, 160, and 17 1EF) were determined for ground beef (9% fat) from vitamin E-supplemented (500 and 2000 IU per day) steers.
Hunt, Melvin C. +5 more
core +1 more source
Effect of Precooking Conditions on Color of Cooked Beef Patties
Journal of Food Protection, 1996 In three separate trials, the visually and instrumentally determined color of patties cooked either fresh, frozen, or after thawing was evaluated. In trial 1, the effects of thawing and packaging were evaluated. The internal color of patties cooked to 71°C within 12 h of thawing at 7°C remained red-pink.
Riëtte L J M, VAN Laack +2 more
openaire +2 more sources
nmkollars/Cooked-Goose: CookedGoose
, 2020 Data and code for project "Sequential disturbances alter the outcome of inter-genotypic interactions in a clonal plant", nicknamed "cooked ...
Nicole M. Kollars
core +1 more source
IX Congreso Nacional del Color : Alicante, 29 y 30 de junio, 1 y 2 de julio de 2010 : libro de actas [PDF]
, 2010 El color representa un aspecto tan presente en nuestras vidas, tan interdisciplinar (necesita de varias disciplinas para su comprensión integral) y multidisciplinar (se puede aplicar a varias disciplinas), este congreso siempre pretende ser un foro de ...
IX Congreso Nacional del Color
core +1 more source
Influence of Sous Vide Cooking on Ground Beef Patties
Foods, 2023 With rising consumer demand for fast-food options, quick-service restaurants are constantly developing new menu items to attract consumers. Sous vide cookery has become popular for the in-home and fine dining consumer but has not been considered the ...
Savannah L. Douglas +6 more
doaj +1 more source
Influence of technology, color architecture and bit-depth of optoelectronic imaging sensors used as color measurement instruments [PDF]
, 2005 Digital image capture devices cannot be used directly as instruments for color measurement. The main stages for characterizing a digital image capture device as an instrument for color measurement are the spectral and spatial characterization and the ...
Martínez-Verdú, Francisco M. +9 more
core +1 more source
Food Science of Animal Resources, 2020 This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage.
Youn-Kyung Ham +7 more
doaj +1 more source
The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops
Meat and Muscle Biology, 2019 ObjectivesThe objective was to determine the effects of cooking method and degree of doneness on consumer eating experience of pork chops when consumers were allowed to observe differences in cooked color. The hypothesis was that when consumers were able to visualize cooked color, they would rate pork cooked to 63°C less acceptable than chops cooked to
L. T. Honegger +4 more
openaire +1 more source
Food Science of Animal Resources, 2018 This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts.
Su Min Bae +3 more
doaj +1 more source
Meat and Muscle Biology, 2019 The objective of this study was to determine the impact on beef palatability perceptions when consumers with varying degree of doneness (DOD) preferences are served steaks cooked to multiple DOD. Paired Low Choice strip loin steaks were randomly assigned
Brittany A. Olson +9 more
doaj +2 more sources