The degree of doneness affected molecular changes and protein digestibility of pork [PDF]
Frontiers in Nutrition, 2023 The degree of doneness has been shown to have a great impact on eating quality of meat, however, it is little known whether it affects protein digestibility of meat.
Yu Han +23 more
doaj +6 more sources
Consumer perception of marbling and beef quality during purchase and consumer preferences for degree of doneness [PDF]
Animal Bioscience, 2023 Objective Understanding consumer perception of meat quality in developing countries is an important issue since consumer perception of quality could be highly variable.
Hakan Benli, Duygu Gecgel Yildiz
doaj +6 more sources
Influence of Multi-Frequency Ultrasound Treatment on Conformational Characteristics of Beef Myofibrillar Proteins with Different Degrees of Doneness [PDF]
Foods, 2023 This study evaluated the effect of multi-frequency sonication (20 kHz, 25 kHz, 28 kHz, 40 kHz, 50 kHz) on structural characteristics of beef myofibrillar proteins (MPs) with different degrees of doneness (Rare 52~55 °C, Medium Rare 55~60 °C, Medium 60~65
Zhaoli Zhang +8 more
doaj +6 more sources
Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef [PDF]
Foods, 2023 This study used gas chromatography–ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids ...
Yujiao Wang +8 more
doaj +6 more sources
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 +6 more sources
The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops [PDF]
Foods, 2021 The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ.
Lauren T. Honegger +5 more
doaj +2 more sources
Impact of Different Grilling Temperatures on the Volatile Profile of Beef [PDF]
FoodsThe volatile profiles of beef steaks (Longissimus lumborum) were analysed both raw and grilled to five different internal temperatures, 55 °C, 60 °C, 71 °C, 77 °C, and 85 °C, representing very-rare, rare, medium rare, well-done, and very well-done ...
Fathi Morsli +6 more
doaj +2 more sources
Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops [PDF]
FoodsQuality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on
Savannah L. Douglas +6 more
doaj +2 more sources
Foods, 2022 The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled.
Taylor N. Nethery +3 more
doaj +3 more sources
Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content [PDF]
International Journal of Environmental Research and Public Health, 2022 Jinap Selamat +2 more
exaly +2 more sources