Results 31 to 40 of about 590 (165)
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
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks [PDF]
, 2000 We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear force (WBS, tenderness).
Unruh, John A. +7 more
core +1 more source
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
, 2019 Objective:The objective of this study was to assess consumers’ degree of doneness practices in addition to their ability to identify beef steak degrees of doneness.
Houser, T. A. +15 more
core +1 more source
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks [PDF]
, 2000 We used 162 top sirloin butts to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler shear force (WBS, tenderness ...
Unruh, John A. +7 more
core +1 more source
Exploration, EarlyView.A molecularly engineered, sustainable sulfur‐rich redox copolymer cathode delivers accelerated sulfur conversion and suppressed passivation, enabling high sulfur utilization and durable, high‐performance LiS batteries. ABSTRACT Lithium‐sulfur (Li‐S) batteries are promising candidates for advanced energy storage systems.
Sangeeta Sahu +8 more
wiley +1 more source
Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy
Molecules, 2020 Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics was performed to understand characteristic metabolic profiles in different aging regimes (crust from dry-aged beef, inner edible flesh of dry-aged beef, and wet-aged ...
Hyun Cheol Kim +5 more
doaj +1 more source
Geopolitics and global strategy: Making money under anarchy
Global Strategy Journal, EarlyView.Abstract Research Summary Multinational firms conduct cross‐border trade and investment in a world of anarchy, where nation‐states must secure their survival in the absence of a world government. We develop a geopolitical‐economic order (GEO) framework to argue that the extent of geopolitical competition incentivizes states to create one of two types ...
Daniel J. Blake +2 more
wiley +1 more source
International Journal of Cancer, EarlyView.Limited evidence links processed meat intake and non‐cardia gastric cancer, while esophageal adenocarcinoma is increasing in Western countries, where diets are typically high in red and processed meats. Using data from over 450,000 participants from a large prospective study, the authors examined meat consumption and the risk of gastric and esophageal ...
Catalina Bonet +25 more
wiley +1 more source
Nutrient Content of Beef Steaks as Influenced by USDA Quality Grade and Degree of Doneness [PDF]
, 2010 The purpose of this study was to determine the influence of various degrees of doneness on the nutrient content of beef. Ten steaks were obtained from each of five USDA Prime, five USDA Choice, and five USDA Select strip loins and assigned to one of ...
Smith, Amanda M.
core