Fried food consumption and the risk of pancreatic cancer: A large prospective multicenter study. [PDF]
Front Nutr, 2022 Zhong GC +6 more
europepmc +1 more source
The effects of exercise on beef cattle health, performance, and carcass quality; and the effects of extended aging, blade tenderization, and degree of doneness on beef aroma volatile formation [PDF]
Doctor of PhilosophyDepartment of Animal Sciences and IndustryJohn A. UnruhTwo experiments were conducted to evaluate the effects of exercise on feedlot cattle well-being, growth performance, and carcass characteristics (Experiments 1 and 2 ...
Gerlach, Bryce Mark
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Effects of Enhancement Solution pH on Fresh and Cooked Color of Dark-Cutting Beef
, 2016 In two experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks.
Stackhouse, Ryan
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Degree of Doneness of Cooked Beef Longissimus Muscle Alters Lipid Bioaccessibility
This study investigated if changes in physical state due to sous-vide cooking significantly alter the lipemic response to food. Canadian AAA boneless beef strip loins containing the longissimus lumborum muscle (n=3) were randomly assigned to different degrees of doneness (DOD: raw/20, 50, 60, 70 and 80°C).
openaire +1 more source
Quantitative microbial risk assessment of haemolytic uremic syndrome associated with Argentinean kosher beef consumption in Israel. [PDF]
PLoS One, 2023 Brusa V, Dolev S, Signorini M, Leotta G.
europepmc +1 more source
Application of cooked meat codes to improve the validity of nutrient content estimation in a recipe-based food ingredient database. [PDF]
Nutr Res PractYun SY +8 more
europepmc +1 more source
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty. [PDF]
Food Sci Anim Resour, 2023 Cho J +7 more
europepmc +1 more source
, 2000 Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the ...
Goodson, Kyla Judene
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Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat. [PDF]
FoodsTerry T +3 more
europepmc +1 more source