Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"cooked color"”.
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Effects of Enhancement Solution pH on Fresh and Cooked Color of Dark-Cutting Beef
… acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. Dark cutting and normal pH strip loin were injected to 111% of raw product weight with pH 3.5, 4.0, 4.5, or 5.0 solutions by mixing citric acid in either 0.05% phosphate solution or tap water (Exp 1), or with pH …
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Assessing and Implementing Value-Added Soybean Innovations in the Soybean Meal and Food Industry
… traits—water absorption, seed coat deficiency, cooked color, protein, and oil content—many of which were linked to stress-responsive gene networks. Collectively, these efforts illustrate how precision breeding and phenotyping tools can accelerate the development of soybean cultivars with …
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The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops
… were comprised of chop visual quality (visual color and marbling), ultimate pH of the chops, cooking method, and degree of doneness. These influencing factors were evaluated to determine their impact on consumer acceptability of boneless pork loin chops. Consumers (396 total) were served chops …
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The effect of naturally fermented vegetable nitrites on the color of vacuum packaged fresh pork
… the effect of natural nitrites on objective color of vacuum packaged fresh pork. Sections of longissimus dorsi muscle (approximately 18 cm) were injected with solutions containing 0, 3, 6, 9 or 12 ppm of natural nitrite. Sections were sliced into chops (2.54 cm) and individually vacuum …
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The Affects of Explosively and Electrically Generated Hydrodynamic Shock Waves on the Bacterial Flora of Beef and Poultry
… (USDA) guidelines suggest intact beef steaks be cooked to achieve a cooked color appearance on the surface and raw poultry be cooked to an internal temperature of 77° C to inactivate the pathogens Escherichia coli O157:H7 and salmonellae which are of concern in beef and poultry, respectively. By …