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DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE.
- Published in:
- Journal of Sensory Studies, 1986, v. 1, n. 1, p. 15, doi. 10.1111/j.1745-459X.1986.tb00156.x
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- Publication type:
- Article
Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 5, p. 805, doi. 10.1111/j.1365-2621.2000.tb13591.x
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- Publication type:
- Article
Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 537, doi. 10.1111/j.1365-2621.1992.tb08037.x
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- Publication type:
- Article
Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 291, doi. 10.1111/j.1365-2621.1989.tb03064.x
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- Publication type:
- Article
Effects of flake size on textural and cooking properties of restructured beef and pork steaks
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 558, doi. 10.1111/j.1365-2621.1987.tb06674.x
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- Publication type:
- Article
Nutrient composition of some fresh and cooked retail cuts of veal
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1352, doi. 10.1111/j.1365-2621.1986.tb13120.x
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- Publication type:
- Article
Effects of pre-rigor pressurization, method of restructuring, and salt level on characteristics of restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 781
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- Publication type:
- Article
Sensory characteristics, shear values, and cooking properties of ground beef patties extended with iron and zinc fortified soy isolate, concentrate, or flour
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 6, p. 1556
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- Publication type:
- Article
Contents and retention of nutrients in extra lean, lean and regular ground beef
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 701
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- Publication type:
- Article
Nutrient composition of lamb of two age groups
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1233
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- Publication type:
- Article
Effects of fat level and cooking method on sensory and textural properties of ground beef
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 870, doi. 10.1111/j.1365-2621.1984.tb13231.x
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- Publication type:
- Article
Influence of rate and length of cookery upon product attributes of pre- and post-rigor beef
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 343
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- Publication type:
- Article
Processing systems for hot- and cold-boned primals from mature cow carcasses
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 875
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- Publication type:
- Article
Effects of electrical stimulation, temperature of boning and storagetime on bacterial counts and shelflife characteristics of beef cuts
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 852
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- Publication type:
- Article
Effects of electrical stimulation and hot-boning on physical changes, cooking time and losses, and tenderness of beef roasts
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 210
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- Publication type:
- Article
Effects of electrical stimulation, boning, temperature, formulation,and rate of freezing on sensory, cooking, chemical and physical properties of ground beef patties
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1103
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- Publication type:
- Article
Effects of electrical stimulation, boning time, and cooking method on beef roasts
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 987, doi. 10.1111/j.1365-2621.1981.tb02973.x
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- Publication type:
- Article
Effect of di-thermal storage regime on quality and nutritional changes and energy consumption of frozen boxed beef
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 829
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- Publication type:
- Article
Cooking and chemical properties of raw and pre-cooked flaked and ground beef patties cooked from the frozen state
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 856, doi. 10.1111/j.1365-2621.1981.tb15365.x
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- Publication type:
- Article
Sensory, Physical, and cooking characteristics of bacon processed with varying levels of sodium nitrite and potassium sorbate
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 2, p. 321
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- Publication type:
- Article
Sensory scores and shear force values for beef roasts cooked either before or after chilling
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 231, doi. 10.1111/j.1365-2621.1981.tb14570.x
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- Publication type:
- Article
Factors affecting palatability and cooking properties of ground beefpatties--Frozen lean, patty size, and surface treatment
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1463, doi. 10.1111/j.1365-2621.1980.tb07540.x
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- Publication type:
- Article
Flavor profile analyses of cooked beef loin steaks
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1113, doi. 10.1111/j.1365-2621.1980.tb06499.x
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- Publication type:
- Article
Effects of fat level and source on the chemical, sensory, and cooking properties of ground beef patties
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 791
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- Publication type:
- Article
Effects of hot-boning and cooking method upon physical changes, cooking time and losses, and tenderness of beef roasts
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 769
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- Publication type:
- Article
Effects of grinding and mechanical desinewing in the manufacture of beef patties using conventionally chilled and hot boned rapidly chilled mature beef
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 163
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- Publication type:
- Article
Sensory and cooking properties of ground beef prepared from hot and chilled beef carcasses
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1432
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- Publication type:
- Article
Sensory and physical measurements of dry fermented salami prepared with mechanically processed beef product and structured soy protein fiber
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 465, doi. 10.1111/j.1365-2621.1979.tb03813.x
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- Publication type:
- Article
Effect of desinewing versus grinding on textural properties of beef
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1507
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- Publication type:
- Article
Utilization of mechanically deboned beef in cooked salami
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 307
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- Publication type:
- Article
Effects of muscle and cookery method on palatability of beef from several breeds and breed crosses
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1322
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- Publication type:
- Article
Relationships of certain muscle, cartilage and bone traits to tenderness of the beef longissimus
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 819
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- Publication type:
- Article
Growth of two genera of psychrotrophs on beef adipose tissue
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 1074
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- Publication type:
- Article
Effects of ewe breed and management system on efficiency of lamb production: III. Meat characteristics
- Published in:
- Journal of Animal Science, 1991, v. 69, n. 9, p. 3523, doi. 10.2527/1991.6993523x
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- Publication type:
- Article
Comparison of restaurant vs research-type broiling with beef loin steaks differing in marbling
- Published in:
- Journal of Animal Science, 1990, v. 68, n. 3, p. 666
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- Publication type:
- Article
Effects of silage diets and electrical stimulation on the palatability, cooking and pH characteristics of beef loin steaks
- Published in:
- Journal of Animal Science, 1988, v. 66, n. 4, p. 892, doi. 10.2527/jas1988.664892x
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- Publication type:
- Article
Influence of animal diet and carcass electrical stimulation on the quality of meat from youthful ram lambs
- Published in:
- Journal of Animal Science, 1986, v. 62, n. 1, p. 139, doi. 10.2527/jas1986.621139x
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- Publication type:
- Article
Effects of fat level on sensory, cooking and instron properties of reconstructured beef steaks
- Published in:
- Journal of Animal Science, 1985, v. 60, n. 2, p. 434
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- Publication type:
- Article
Effects of Mechanical Tenderization and Cooking Treatments Upon Product Attributes of Pre- and Post-Rigor Beef Roasts
- Published in:
- Journal of Animal Science, 1984, v. 58, n. 3, p. 626
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- Publication type:
- Article
Constant Time versus Constant Temperature Cooking of Beef Loin Steaks as Influenced by Marbling Characteristics and Intramuscular Fat Content
- Published in:
- Journal of Animal Science, 1981, v. 52, n. 5, p. 1034
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- Publication type:
- Article
Effects of Chopping Versus Grinding on Palatability, Shear, Chemicaland Cooking Properties of Beef Patties
- Published in:
- Journal of Animal Science, 1980, v. 51, n. 3, p. 615, doi. 10.2527/jas1980.513615x
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- Publication type:
- Article
Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes
- Published in:
- Journal of Animal Science, 1980, v. 50, n. 5, p. 833
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- Publication type:
- Article
Optimum Level of Monensin for Fattening Lambs
- Published in:
- Journal of Animal Science, 1978, v. 47, n. 4, p. 788, doi. 10.2527/jas1978.474788x
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- Publication type:
- Article
Carcass, Palatability and Retail Characteristics of Steers and ShortScrotum Bulls
- Published in:
- Journal of Animal Science, 1978, v. 47, n. 3, p. 601, doi. 10.2527/jas1978.473601x
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- Publication type:
- Article
Influence of Fat Thickness, Marbling and Length of Aging on Beef Palatability and Shelf life Characteristics
- Published in:
- Journal of Animal Science, 1978, v. 46, n. 3, p. 658
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- Publication type:
- Article
Beef Carcass Maturity Indicators and Palatability Attributes
- Published in:
- Journal of Animal Science, 1974, v. 38, n. 3, p. 507
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- Publication type:
- Article
Beef Carcass Length and Yields of Boneless Retail Cuts
- Published in:
- Journal of Animal Science, 1973, v. 37, n. 5, p. 1132, doi. 10.2527/jas1973.3751132x
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- Publication type:
- Article