Results 31 to 40 of about 167,453,576 (163)

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), Hui Liu (33624), Kai Shan (13752789), Miao Zhang (17216), Chunbao Li (1472884), Yu Han (251741), Qian Li (114642), Weixin Ke (12127243)   +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, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin   +6 more
doaj   +5 more sources

Consumer Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures [PDF]

, 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., T. A. Houser, Chao, M. D., L. N. Drey, E. A. Boyle, Prill, L. L., T. G. O'Quinn, J. M. Gonzalez, L. L. Prill, J. L. Vipham, Gonzalez, J. M., M. D. Chao, Boyle, E. A., Drey, L. N., Vipham, J. L., O\u27Quinn, T. G.   +15 more
core   +1 more source

Chef Evaluation of the Degree of Doneness of Beef Strip Loin Steaks Cooked to Six End-Point Temperatures [PDF]

, 2019
Objective:The objective of this study was to assess foodservice steak preparation practices and chefs’ abilities to identify degrees of doneness of beef strip loin steaks.
Houser, T. A., T. A. Houser, Chao, M. D., L. N. Drey, E. A. Boyle, Prill, L. L., T. G. O'Quinn, J. M. Gonzalez, L. L. Prill, J. L. Vipham, Gonzalez, J. M., M. D. Chao, Boyle, E. A., Drey, L. N., Vipham, J. L., O\u27Quinn, T. G.   +15 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, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Travis O'Quinn   +7 more
doaj   +2 more sources

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

Spatial Semiotics and Landscape Hermeneutics in the Professional Training of Managers of Socio-Cultural Activity

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, Сергій Зуєв, Тетяна Повалій, Лариса Отрощенко   +3 more
doaj   +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   +1 more source

Evaluation of Dry-Heat Cookery Method on Volatile Flavor Compound Development and Consumer Evaluation of Six Beef Muscles

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, Jerrad F. Legako, Kelly R Vierck   +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, J. C. Brooks, Jerrad F. Legako, Samantha N. Barker   +3 more
doaj   +2 more sources