Results 11 to 20 of about 167,453,576 (163)

The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development [PDF]

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, Kassandra V. McKillip, Kelly R Vierck, Travis O'Quinn   +3 more
doaj   +4 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
Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the ...
Ahmad Faizal Abdull Razis, Soo Yee Lee, Jinap Selamat   +2 more
exaly   +3 more sources

Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness [PDF]

Kansas Agricultural Experiment Station Research Reports, 2019
Objective:The objective of this study was to determine the effect of quality grade and time after cooking on the instrumental color of steaks cooked to varying degrees of doneness.
L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao, J. M. Gonzalez, T. A. Houser, E. A. Boyle, T. G. O'Quinn   +7 more
openaire   +3 more sources

Use of visual appearance as an indicator of degree of doneness in ground beef patties [PDF]

Kansas Agricultural Experiment Station Research Reports, 1993
Outbreaks of food-borne illness have emphasized the need for proper cooking of ground beef patties. Because of difficulties in measuring internal temperature of ground beef patties, visual indicators usually are used to estimate degree of doneness. As internal temperature increases from 130 to 170EF, the internal appearance is expected to change from ...
K.E. Warren, Melvin C. Hunt, M.A. Hague, Donald H. Kropf, Sally L. Stroda   +4 more
openaire   +3 more sources

Change in Myoglobin Denaturation Among Three Degrees of Doneness of Three Muscles [PDF]

Kansas Agricultural Experiment Station Research Reports, 2023
Objective:The objective of this study was to determine the changes in myoglobin denaturation through cooking three different muscles to medium rare, medium, or well-done degrees of doneness.
E. S. Beyer, K. J. Farmer, E. G. Kidwell, S. G. Davis, K. M. Harr, K. R. Lybarger, L. A. Egger, M. D. Chao, M. D. Zumbaugh, J. L. Vipham, M. C. Hunt, T. G. O'Quinn   +11 more
openaire   +2 more sources

Effects of Pork Quality Types, Packaging, and Degree of Doneness on Trained Sensory and Instrumental Tenderness, Color, and Consumer Perception [PDF]

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, Drew Cassens, Gretchen Mafi, Ranjith Ramanathan   +3 more
doaj   +3 more sources

Development of Beef Volatile Flavor Compounds in Response to Varied Oven Temperature and Degree of Doneness

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, Jerrad F. Legako, Mark Miller, Sayani Mallick, Talita de Mancilha Franco   +4 more
doaj   +3 more sources

Quality Grade Has No Effect on Top Sirloin Steaks Cooked to Multiple Degrees of Doneness [PDF]

Kansas Agricultural Experiment Station Research Reports, 2019
Objective:The objective of this study was to evaluate the effect of cooking top sirloin steaks from four quality grades to multiple degrees of doneness (rare, medium, well-done) on beef palatability traits.
B. A. Olson, E. A. Rice, J. M. Gonzalez, J. L. Vipham, M. D. Chao, T. A. Houser, E. A. Boyle, T. G. O'Quinn   +7 more
openaire   +3 more sources

Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

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, Emily A Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Colle, Michael D. Chao, Phillip Bass, Travis O'Quinn   +9 more
doaj   +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,
Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü, Nesrin Ozsarac, Nuray Kolsarici, Eda Demirok Soncu, Haskaraca, Güliz, Haskaraca, Güliz   +5 more
openaire   +4 more sources