Results 11 to 20 of about 2,459 (174)
Meat and Muscle Biology, 2021 Beef volatile flavor compound (VFC) development at the center, mid, and surface layers of cooked steaks was evaluated through 18 cookery treatment combinations consisting of oven cooking temperature (OT; 177°C, 246°C, and 343°C) and final internal steak ...
Dale R Woerner +4 more
doaj +3 more sources
Meat and Muscle Biology, 2019 The objective of this study was to assess consumer and chef perceptions and knowledge of beef degrees of doneness (DOD) as well as to measure the changes in cooked color over time related to DOD. Steaks from strip loins (M.
Brittany A. Olson +9 more
doaj +7 more sources
The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development
Meat and Muscle Biology, 2019 The objective of this study was to determine the impact of enhancement, degree of doneness (DOD), and USDA quality grade on beef volatile flavor compounds from cooked strip loin steaks.
Jerrad F. Legako +3 more
doaj +3 more sources
Volatile flavor compounds vary by beef product type and degree of doneness. [PDF]
J Anim Sci, 2018 This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile compounds were quantified via head space solid phase microextraction from samples tempered in refrigerated temperatures (3 to 5 °C), room temperature (24 to 26 °C), or cooked ...
Gardner K, Legako JF.
europepmc +4 more sources
Frontiers in Sociology, 2023 In many Western societies, immigrants make more ambitious educational choices than their native counterparts of equal academic achievement and social origin. These ambitious decisions have been mainly observed at early and middle educational stages, whereas research on choices within higher education is scarce.
Neumeyer, Sebastian, Pietrzyk, Irena
openaire +4 more sources
Florida 4-H Tailgate: Smoking and Slow Cooking Meat
EDIS, 2020 The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in ...
Chad Carr +6 more
doaj +5 more sources
Florida 4-H Tailgate: Fire-Building
EDIS, 2020 The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in ...
Chad Carr +6 more
doaj +5 more sources
Meat and Muscle Biology, 2021 The objective of this study was to evaluate the palatability and retail display differences of 3 types of pork loins. Enhanced (n = 10), nonenhanced (n = 10), and high-quality (n = 10) pork loins were selected from a commercial food distribution company.
Deborah L. VanOverbeke +3 more
doaj +2 more sources
Florida 4-H Tailgate: Meat Selection
EDIS, 2017 The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in ...
Chad Carr +6 more
doaj +5 more sources
Florida 4-H Tailgate: Cooking Equipment
EDIS, 2016 The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in ...
Chad Carr +6 more
doaj +5 more sources