Results 231 to 240 of about 10,746 (284)
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 +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 Strydom +1 more
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
The Lancet, 2001
thrombocytopenia. In a serum screen for platelet antibodies using an indirect platelet immunofluorescence test, no platelet antibodies were detected in the patient’s serum when screened against a standard panel of human platelet antigen-typed and HLA-typed platelets, even when quinine was added to the test system.
J K, Davies, N, Ahktar, E, Ranasinge
openaire +2 more sources
thrombocytopenia. In a serum screen for platelet antibodies using an indirect platelet immunofluorescence test, no platelet antibodies were detected in the patient’s serum when screened against a standard panel of human platelet antigen-typed and HLA-typed platelets, even when quinine was added to the test system.
J K, Davies, N, Ahktar, E, Ranasinge
openaire +2 more sources
ACM SIGGRAPH ASIA 2008 computer animation festival, 2008
Crazy, sexy, over-the-top, and hugely entertaining. This is an inadequate description of "Naturally Juicy," the steamy, 1:45 spot for Orangina.
Fred, Farid
openaire +2 more sources
Crazy, sexy, over-the-top, and hugely entertaining. This is an inadequate description of "Naturally Juicy," the steamy, 1:45 spot for Orangina.
Fred, Farid
openaire +2 more sources
Postharvest Biology and Technology: The sensory appreciation of blueberry depends, amongst other factors, on its juiciness. Blueberry juiciness levels differ between varieties and even within the same variety across different batches.
Bart Nicolai +2 more
exaly +1 more source
Nutrition & Food Science, 1985
Citrus fruits have a refreshing taste because of their high water content and presence of the weak but sharp tasting citric acid. Because they have a high water content, they have a correspondingly low energy content. The energy comes from the carbohydrates, fructose and glucose, as there is very little protein and no fat present.
openaire +1 more source
Citrus fruits have a refreshing taste because of their high water content and presence of the weak but sharp tasting citric acid. Because they have a high water content, they have a correspondingly low energy content. The energy comes from the carbohydrates, fructose and glucose, as there is very little protein and no fat present.
openaire +1 more source
Physics World, 2020
In response to James McKenzie’s Transactions column “Bad business models” (January p21) in which he looked at crazy business models and what makes some of them tick.
openaire +1 more source
In response to James McKenzie’s Transactions column “Bad business models” (January p21) in which he looked at crazy business models and what makes some of them tick.
openaire +1 more source
Journal of Animal Science, 2017
The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with sensory panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quality grades (Prime, upper two-thirds Choice, lower one-third Choice, Select, and Standard) as well as 2 ...
L W, Lucherk +5 more
openaire +2 more sources
The objective of this study was to evaluate multiple instrumental measures of beef juiciness and determine their relationships with sensory panel juiciness ratings. Treatments were selected to maximize variation in juiciness and included 5 USDA quality grades (Prime, upper two-thirds Choice, lower one-third Choice, Select, and Standard) as well as 2 ...
L W, Lucherk +5 more
openaire +2 more sources
2019
Although it may be difficult to find someone who prefers dry meat to juicy, juiciness is often relegated as the poor relative of the big two intrinsic characteristics of red meat, tenderness, and flavor. Also, many cooking methods (especially wet cooking) are designed to ameliorate the dryness of raw red meat. Although juiciness is a separate sensation
Joseph William Holloway, Jianping Wu
openaire +1 more source
Although it may be difficult to find someone who prefers dry meat to juicy, juiciness is often relegated as the poor relative of the big two intrinsic characteristics of red meat, tenderness, and flavor. Also, many cooking methods (especially wet cooking) are designed to ameliorate the dryness of raw red meat. Although juiciness is a separate sensation
Joseph William Holloway, Jianping Wu
openaire +1 more source