Results 21 to 30 of about 590 (165)
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
Table_1_The degree of doneness affected molecular changes and protein digestibility of pork.docx
, 2023 The degree of doneness has been shown to have a great impact on eating quality of meat, however, it is little known whether it affects protein digestibility of meat.
Di Zhao (302432) +7 more
core +1 more source
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
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
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