Results 21 to 30 of about 2,459 (174)
Florida 4-H Tailgate: Cooking Safety
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
Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness [PDF]
, 2015 This study investigated the effect of premature browning (PMB) on the survival of Escherichia coli O157:H7 in beef hamburgers after cooking with respect to interior colour of the hamburger and recommendations to cook hamburgers to a core temperature of ...
Alsanius, Beatrix +4 more
core +1 more source
Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
Meat and Muscle Biology, 2019 The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD).
Brittany A. Olson +7 more
doaj +2 more sources
Socio-Cultural Management Journal, 2022 Introduction. Socio-cultural activity managers' training involves students’ mastering and fluent operating the concepts of “cultural landscape” and “semiosphere”, which are used to carry out hermeneutic and semiotic analyses of regional and world culture
Ольга Бойко +3 more
doaj +1 more source
Meat, Poultry and Fish Consumption by Cooking Method and Degree of Doneness
The FASEB Journal, 2010 Cooking and heat processing of foods can impact nutrient contents and contribute to toxicant formation (e.g., heterocyclic aromatic amines in meat). However, national consumption surveys (e.g., NHANES) available for assessing nutrient or contaminant intakes include limited information ...
Nga L. Tran, Leila Barraj, Xiaoyu Bi
openaire +1 more source
Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review [PDF]
, 2015 Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes.
De Smet, Stefaan +3 more
core +2 more sources
Meat and Muscle Biology, 2021 The objective of this study was to determine the influence of dry-heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, paired tenderloins, paired shoulder clods, and chuck rolls were collected from USDA ...
J. C. Brooks +2 more
doaj +2 more sources
Evaluation of Beef Steak Flavor Development in Vacuum Rollstock Packaging Under Two Lighting Sources
Meat and Muscle Biology, 2022 The objective of this study was to determine the influence of lighting type and display duration on flavor development in multiple beef muscles. Paired beef top sirloin butts, strip loins, and tenderloins were collected from USDA Low Choice carcasses ...
Dale R Woerner +3 more
doaj +2 more sources
Food Materials ResearchThis research investigates the dynamic changes of free amino acids in beef cooked to different doneness levels and develops a qualitative framework to predict doneness based on chemical attributes.
Jiayu Sun +7 more
doaj +1 more source
Angewandte Chemie, Volume 138, Issue 17, 20 April 2026.We present a new class of electronically and sterically hindered N‐heterocyclic carbenes, referred to as bridged cyclic (amino)ylide carbene (bCAYC), where 9H‐pyrrolo[1,2‐a]indole acted as carbene core and diaryl sulfonium as ylide partner. Corresponding bCAYC‐Au(I) exhibits a weak secondary intramolecular Au···H−C(sp3) interaction as a secondary ...
Sourav Sekhar Bera +6 more
wiley +2 more sources