Results 81 to 90 of about 590 (165)

The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness. [PDF]

J Anim Sci, 2018
Richardson EL, Fields B, Dilger AC, Boler DD.   +3 more
europepmc   +1 more source

Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling. [PDF]

J Anim Sci, 2018
Klehm BJ, King DA, Dilger AC, Shackelford SD, Boler DD.   +4 more
europepmc   +1 more source

Decreasing Variation in Cook Color of Ground Beef Patties Varying in Myoglobin and pH Using Acetic Acid and Hydrocolloid Solutions [PDF]

, 2009
The objective was to examine the use of acetic acid (AA) with xanthan gum (XG) or konjac flour (KF) to reduce variation in cooked color of ground beef patties varying in myoglobin and pH.
Aldredge, Teresa Lynn
core  

Effect of Degree of Doneness, Quality Grade, and Time on Objective Color Readings from Longissimus Lumborum Steaks Cooked to 6 Degrees of Doneness

Meat and Muscle Biology, 2018
L. L. Prill, T. G. O’Quinn, E. A. Boyle, T. A. Houser, J. L. Vipham, E. A. Rice, B. A. Olson, L. N. Drey, J. M. Gonzalez   +8 more
openaire   +1 more source

Consumer and shear force evaluation of steaks from the M. Serratus ventralis [PDF]

, 2007
An in-home evaluation of steaks from the M. Serratus ventralis was conducted to determine consumer acceptance. Steaks were also evaluated by Warner-Bratzler shear force (WBS) evaluations. Steaks from the M. Serratus ventralis were either blade tenderized,
Bagley, Jason Lee
core  

Optimizing palatability of retail beef

, 2000
Tenderness classified beef and beef produced in a way to maximize palatability is technologically possible in the near term and, if implemented, could have a tremendous impact on the beef industry.
Meade, Molly Kaye
core  

Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study. [PDF]

Nutrients, 2022
Boldo E, Fernández de Larrea N, Pollán M, Martín V, Obón-Santacana M, Guevara M, Castaño-Vinyals G, Canga JM, Pérez-Gómez B, Gómez-Acebo I, Fernández-Tardón G, Vanaclocha-Espi M, Olmedo-Requena R, Alguacil J, Chirlaque MD, Kogevinas M, Aragonés N, Castelló A, MCC-Spain Researchers.   +18 more
europepmc   +1 more source

Analysis of food safety studies conducted in the University of Mindanao Davao City

, 2018
In Partial Fulfillment of the Requirements for the Degree of Bachelor of Science in Tourism"The primary purpose of the study is to analyze the scope of the studies conducted at the University of Mindanao Davao City.
Amil, Hashim Husein, Omani, Erlene, Magayon, Stephanie   +2 more
core  

Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics. [PDF]

Int J Environ Res Public Health, 2022
Borela VL, de Alencar ER, Mendonça MA, Han H, Raposo A, Ariza-Montes A, Araya-Castillo L, Zandonadi RP.   +7 more
europepmc   +1 more source

Editorial: Changes in food functional components during innovative processing technologies and delivery systems, digestion, and metabolism. [PDF]

Front Nutr, 2023
Liu L, Wang J, Deng Z.
europepmc   +1 more source