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Introducing IOS₁₁ as an extended interactive version of the 'Inclusion of Other in the Self' scale to estimate relationship closeness. [PDF]

Sci Rep
Baader M, Starmer C, Tufano F, Gächter S.   +3 more
europepmc   +1 more source

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The effect of degree of doneness of beef steaks on consumer acceptability of meals in restaurants

Meat Science, 1997
A total of 3554 consumers, who selected beef steak menu items at nine restaurants, were surveyed on their attitudes to beef and their assessment of beef steak meals. Consumers were asked to describe the menu item, their assessment of steak size and the degree of doneness of the steak, both as they ordered it and how they perceived it was delivered ...
J M Thompson
exaly   +3 more sources

Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

Meat Science, 2009
Flavor is an important contributor to consumer acceptability of meat, our objective was to characterize the impact of species-specific fat/lean sources, fat level, degree of doneness and muscle color are on pork and beef flavor. Three separate experiments were conducted.
A J Myers, A C Dilger, F K Mckeith
exaly   +3 more sources

Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.

Journal of Animal Science, 1999
The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top round steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco.
J W Savell, C L Lorenzen, R K Miller
exaly   +5 more sources

Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness

Food Additives & Contaminants: Part A, 2019
This study was designed to determine the formation of heterocyclic aromatic amines (HCAs) in two different types of doner kebab (yaprak doner-YD or mix doner-MD) cooked with different cooking methods (gas or electric) at varying degrees of doneness (rare, medium, well-done). In doner samples, nine common HCAs (IQ, IQx, MeIQ, MeIQx, PhIP, 4,8-DiMeIQx, 7,
Nesrin Özsaraç, Nuray Kolsarici, Eda Demirok Soncu, Güliz Haskaraca   +3 more
openaire   +4 more sources

Proximate composition and energy content of beef steaks as influenced by USDA quality grade and degree of doneness

Meat Science, 2011
This study evaluated the influence of various degrees of doneness on proximate composition and energy content of beef. Ten steaks were obtained from each of five USDA Prime, five USDA Choice, and five USDA Select strip loins and assigned to one of five degree of doneness treatments (two sets of treatments per strip loin): raw, medium rare (63 °C ...
K B Harris, J W Savell
exaly   +3 more sources