Results 11 to 20 of about 590 (165)

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

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

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   +4 more sources

Visual Degree of Doneness Has an Impact on Palatability Ratings of Consumers Who Had Differing Degree of Doneness Preferences

Kansas Agricultural Experiment Station Research Reports, 2019
Objective:The objective of this study was to determine the impact of feeding consumers of varying degree of doneness preferences steaks cooked to multiple degrees of doneness on their perceptions of beef palatability.
L N Drey, J L Vipham, M D Chao
exaly   +5 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 ...
Jinap Selamat, Soo Yee Lee, Ahmad Faizal Abdull Razis   +2 more
exaly   +3 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

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

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   +7 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

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   +4 more sources

Done with a degree? Immigration-specific disparities among holders of bachelor’s degrees in the transition to graduate studies in Germany

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   +5 more sources

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

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   +4 more sources