Results 21 to 30 of about 167,453,576 (163)
Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness
Meat and Muscle Biology, 2017 The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select.
Kassandra V. McKillip +6 more
openaire +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.
Gardner K, Legako JF.
europepmc +2 more sources
Water Bath Scallop Shucking System Based on Doneness Detection. [PDF]
Sensors (Basel)In the scallop shucking industry, labor-intensive manual operations and inconsistent product quality remain persistent challenges. To address these issues, this study develops a scallop shucking system based on visual feedback temperature control.
Yang G, Shang X, Cheng K.
europepmc +2 more sources
Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. [PDF]
Nutrients, 2022 Background: The association of meat intake with gastric adenocarcinoma is controversial. We examined the relation between white, red, and processed meat intake and gastric adenocarcinoma, considering doneness preference and cooking methods, by ...
Boldo E +18 more
europepmc +2 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 +5 more sources
The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness. [PDF]
J Anim Sci, 2018 The objective was to determine the effects of pH and color on sensory characteristics of boneless pork loin chops cooked to an internal endpoint temperature of 63 °C. Center cut loins (296 total) from barrows and gilts, 5 different sire lines, and a range in pH of 5.36 through 6.23 were used.
Richardson EL +3 more
europepmc +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
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
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