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Showing 1 to 12 of 12 for “"cooking method"”.
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The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops
… 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 in 1 of 3 experiments. Chops in experiment 1 …
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Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis
… meat. The Meullenet-Owens Razor Shear (MORS) method is a common method for indirectly assessing poultry meat tenderness. A blunt version of the MORS (BMORS) has been shown to be a more sensitive method at higher degrees of toughness. A slightly larger stainless steel incisor blunt blade …
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Effect of cultivar, storage, cooking method and tissue type on the ascorbic acid, thiamin, riboflavin and vitamin B6 content of sweetpotato [Ipomoea batatas (L.)] Lam
… of cultivar, curing, storage, tissue type, and cooking method on the ascorbic acid (AA), thiamin, riboflavin, and vitamin B6 content of sweetpotato was determined. A simplified and sensitive reverse-phase high performance liquid chromatography (HPLC) methodology was developed for the …
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A comprehensive approach to determining the nutritional and sensory properties of today's cooked pork
The effects of carcass fat, trim level, cooking method, and final internal temperature on the composition, nutrient content and retention of cooked pork were determined. Cooking method (broiling, braising or frying) and final internal temperature (70$\sp\circ$C or 80$\sp\circ$C) significantly …
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A technology analysis of the U.S. Atlantic blue crab (Callinectes sapidus) processing industry
… crabs during low temperature storage and various cooking processes were determined. Season, cooking time, and cooking method significantly affected the weight loss of crabs. The thermal energy (F250 ) crabs received during a commercial cooking process was evaluated by season, cooking method and …
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Effect of alternative heat processing methods upon cholesterol content of beef
… cut of beef (flank, foreshank and shortloin) and cooking method (moist, rotating hot air, and charbroil) used, on the moisture, fat, and cholesterol contents of the cut. 2. To determine the effect of heat processing beef shortloin steaks by two dry heating methods (RairR oven or charbroiler) on …
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Drivers of Liking and Effects of Corn Hybrics on Quality of Corn Tortilla
… of different varieties of corn with a fixed cooking method on some physical and cooking properties of corn before and after cooking and determine the effect of corn variety on the tortilla sensory attributes. Results showed that physical and chemical characteristics of different corn hybrids …
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Development of a multi-purpose twin-screw extruder
… with a high nutritional value. The conventional cooking method currently used, that of preparing food over an open fire, causes the loss of most of the vitamins and essential nutritional values in the food . Extrusion is the process whereby high quality food is manufactured by using simple raw …
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Nutritional composition of traditional mixed - dishes eaten by elderly women in Vhembe District
… ethnographic with an analytic component; a mixed methods approach was used for data collection. The qualitative data was analysed using thematic analysis and the quantitative data was analysed using statistical methods on IMB-SPSS (version 26). Frequencies, mean, and analysis of variance (ANOVA) …
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Relationship between cooking rate and Warner-Bratzler shear force from pork chops cooked to two degrees of doneness
… marbling) ways. Other factors such as choice of cooking method and degree of doneness can be influenced by consumer preparation of pork. Being able to use cooking rate as a possible predictor of tenderness could impact cooking decisions in the industry. Consequently, knowing if pork chop cooking …
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The effects of dietary soy isoflavone supplementation on carcass cutability and meat quality of pigs infected with porcine reproductive and respiratory syndrome virus
… Using the chops mentioned above, a separate cooking methods validation study was completed. The pursuit of novel, more repeatable, and more accurate methods to measure research outcomes is fundamental to the furthering of meat science. The objective of the second study was to determine the …
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Investigation of the applicability of a cleaner production approach to road side catering in urban Africa
… including slaughtering, brewing, grilling or cooking. Food and drinks are often prepared on open fires using wood as a fuel. When wood is used as a fuel, it generally emits smoke containing various pollutants. Previous studies showed that limited capital, lack of education and expression are …