Results 71 to 80 of about 590 (165)

Consumer acceptance and sensory profiling of reengineered kitoza products [PDF]

, 2016
Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process.
Monteiro, Maria João, Silva, Ana Paula, Silva, Ana P., Pintado, Manuela M.E., Costa, Ana Isabel A., Costa, Ana I. A., Leroy, Sabine, Pallet, Dominique, Maraval, Isabelle, Tomlins, Keith I., Pintado, Ana I.E., Fliedel, Geneviève, Costa, Ana I.A., Pintado, Manuela, Monteiro, Maria J. P., Pintado, M. E., Talon, Régine, Rakoto, Danielle, Tomlins, Keith, Pintado, Ana I. E., Monteiro, Maria J.P., Scislowski, Valérie   +21 more
core   +1 more source

The Impact of Degree of Doneness, Muscle Source, and Bloom Time on Cooked Color and Cooked Color Stability

Objective: This study examined the differences in color stability between three different muscles cooked to varying degrees of doneness by taking color readings at four different time points. Study Description: longissimus lumborum (LL), psoas major (PM),
Huber, Greta E., Dieball, Taylor M., Vipham, Jessie L., O\u27Quinn, Travis G., Gundersen, Kiersten M., Zumbaugh, Morgan D., Acosta Castellanos, Natalie T., Beyer, Erin S., Maddock Carlin, Kasey R., Chao, Michael D.   +9 more
core   +1 more source

The Thermal and Physical Properties of Beef from Three USDA-Quality Grades Cooked to Multiple Degrees of Doneness

, 2019
The objective of this study was to determine the influence of quality grade (QG) and degree-of-doneness (DOD) on thermophysical properties of beef strip steaks.
Hadfield, Jessica McClellan
core   +1 more source

In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments [PDF]

, 2007
An in-home evaluation of beef value cuts from the round was conducted to determine ways to improve palatability attributes for steaks prepared by consumers. The M. vastus lateralis, M. rectus femoris, M. semimembranosus, and M. adductor (n = 266) muscles
Mueller, Stacy Layne
core  

Studies on Venison Quality: Flavor Studies; Effect of Methods of Thawing, Kind and Level of Fat, and Degree of Doneness

, 1961
Venison represents an important resource in this area. The average number of deer killed in Utah during hunting season of the ten-year period, 1940 to 1950, was over 50,000 animals annually according to the Utah State Fish and Game Department.
Smith, Grace J.
core   +1 more source

Influence of Degree of Doneness on the Alpha-Gal Content of Striploins and its Relationship with Red Meat Allergy

Objective: Alpha-Gal Syndrome (AGS) is an acquired sensitivity to galactose-alpha-1, 3-galactose (⍺-Gal) after exposure to a bite from the Lone Star Tick (Amblyomma americanum). Affected individuals can experience a range of symptoms from mild itching to
Looper, Jordan T., Hene, Sara R., O\u27Quinn, Travis G., Kress, Jack R., Beyer, Erin S., Chao, Michael D.   +5 more
core   +1 more source

Poster Sessions

HemaSphere, Volume 10, Issue S1, June 2026.
wiley   +1 more source

Biochemical, raw, and cooked color characteristics of individual bovine muscles in oxygen permeable and modified atmosphere packages [PDF]

, 2004
Color stability and cooked muscle color were evaluated in relation to myoglobin content, oxygen consumption rate, pH, lipid oxidation, oxygen penetration depth, metmyoglobin reductase activity, Hunter L*- a*- b*- values, discoloration, and degree of ...
Mies, Patrick Daniel
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Effects of USDA quality grade and heating on palatability, cholesterol content, fatty acid and proximate composition of beef strip loin steaks

, 1993
The objectives of this investigation were to determine the influence that broiler temperature and degree of doneness had upon palatability, cholesterol content (CC), and fatty acid (FA) and proximate composition (PC) of beef strip loin steaks from ...
Johnson, Robert
core   +1 more source

Microbial inactivation on filet mignon beef medallion grilled with different degrees of doneness

, 2018
A gastronomia vem ganhando destaque atualmente. Muitos restaurantes adotam preparações diferenciadas, com técnicas de preparo que primam pela exaltação sensorial.
Peixoto, Clarissa Rech
core