Results 221 to 230 of about 11,073 (245)

A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat. [PDF]

Gels
Alam AN, Samad A, Muazzam A, Kim SH, Kim CJ, Hwang YH, Joo ST.   +6 more
europepmc   +1 more source

Influence of Forming Method on Cooked Characteristics of Ground Beef Patties. [PDF]

Foods
Gilmore NE, Armaly AL, Bernardez-Morales GM, Douglas SL, Barrazueta-Cordero RJ, Cho S, Mulvaney DR, Sawyer JT.   +7 more
europepmc   +1 more source

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe [PDF]

Meat Science, 2020
This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to
Rod Polkinghorne, Ellies-Oury marie-pierre cécile octavie, Jean-François Hocquette   +2 more
exaly   +2 more sources

Effect of age and cut on cooking loss, juiciness and flavour of South African beef [PDF]

Meat Science, 2011
The juiciness and flavour characteristics of 15 aged primal beef cuts of electrically stimulated carcasses, from three different age groups, were assessed (n = 61). Cooking losses were determined and proximate analyses (moisture, fat, nitrogen and ash)
Phillip E Strydom, Hettie C Schönfeldt
exaly   +2 more sources

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The effects of juiciness in an action RPG

Entertainment Computing, 2020
Dominic Kao
exaly  

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Innovative Food Science and Emerging Technologies, 2021
Wen Nie, Baocai Xu, Bo Chen
exaly