Global ETD Search
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Showing 1 to 3 of 3 for “"end point temperature"”.
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Textural and Physical Properties of Fat-Free Turkey-Beef Frankfurters: Effects of Non-Meat Ingredients and End-Point Temperature
… milk protein hydrolysate (MPH; 1, 2 and 3%), and end-point cooking temperature (EPT; 71.1 and 76.7 C) were examined. Regardless of the formulation, all turkey-beef frankfurters contained less than 0.4% fat. As levels of NaCl in the formula increased, the frankfurters had lower (P< 0.05) …
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Effects of collagen content, fiber alignment, storage and heating on cooking characteristics, dimensional changes and microstructure of restructured beef
… level, fiber alignment, frozen storage and oven temperature on cooking characteristics and the dimensional and structural changes of restructured beef steaks. Three replicates of high (HC) and low collagen (LC) raw materials similar in proximate composition, salt content, pH and physical …
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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
… reproductive and respiratory virus is (PRRSV) is endemic in the U.S. swine industry. Understanding the viral effects on pig growth and meat quality is essential to characterizing the true impact of infection. Interventions to mitigate the detrimental effects of infection are necessary to …