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AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS.
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- Journal of Texture Studies, 1984, v. 15, n. 2, p. 173, doi. 10.1111/j.1745-4603.1984.tb00377.x
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- Article
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts.
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- Journal of Animal Science, 2016, v. 94, n. 6, p. 2603, doi. 10.2527/jas.2016-0478
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- Article
Consumer evaluation of beef of known categories of tenderness.
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- Journal of Animal Science, 1997, v. 75, n. 6, p. 1521, doi. 10.2527/1997.7561521x
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- Article
Effect of Sodium Lactate on Microbial and Chemical Composition of Cooked Beef during Storage.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 341, doi. 10.1111/j.1365-2621.1991.tb05276.x
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- Article
Ether-Extractable Fat in Longissimus Muscles From Beef Carcasses with the Same Marbling Scores but Different Yield Grades.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1364, doi. 10.1111/j.1365-2621.1989.tb05994.x
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- Article
Palatability of beef skirt steaks as influenced by grade/maturity group, anatomical location and mechanical tenderization
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1628
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- Article
Comparisons of carboxymethyl cellulose with differing molecular features in low-fat frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1592, doi. 10.1111/j.1365-2621.1988.tb07792.x
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- Article
Assessment of methodologies for colorimetric cholesterol assay of meats
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1642
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- Article
Subcellular distribution of cholesterol within muscle and adipose tissues of beef loin steaks
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 718
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- Article
Evaluation of fresh vacuum-packaged beef steaks coated with an acetylated monoglyceride
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 701
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- Article
Minimization of oxidative flavor deterioration in refrigerated, batter-breaded restructured pork nuggets by glandless cottonseed flour inthe meat or coating
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 388
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- Article
Sensory and cooking properties of beef steaks and roasts cooked withand without external fat
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 34
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- Article
Consumer ratings of restructured beef steaks manufactured to containdifferent residual contents of connective tissue
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 6, p. 1461
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- Article
Effect of initial fat level and cooking method on cholesterol content and caloric value of ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 883
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- Article
National consumer retail beef study: palatability evaluations of beef loin steaks that differed in marbling
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 517
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- Article
Effects of degree of connective tissue removal on raw material yield, chemical and sensory characteristics of restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 5, p. 1173
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- Article
Percentage ether extractable fat and moisture content of beef longissimus muscle as related to USDA marbling score
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 838, doi. 10.1111/j.1365-2621.1986.tb13946.x
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- Article
Aging index lysosomal enzyme activities and meat tenderness in muscles from electrically stimulated bull and steer carcasses
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1025
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- Article
Qualities of chunked and formed lamb roasts
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1376
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- Article
Effects of carcass maturity on collagen solubility and palatability of beef from grain-finished steers
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 484
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- Article
Relationship of USDA maturity groups to palatability of cooked beef
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1100
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- 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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- Article
Sampling of fresh pork for nutrient analysis
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1007
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- Article
Effect of salt and tripolyphosphate on acceptability of flaked and formed hamburger patties
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 34, doi. 10.1111/j.1365-2621.1981.tb14524.x
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- Article
Effect of electrical stimulation and postmortem boning time on sensory and cookery properties of ground beef
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 292, doi. 10.1111/j.1365-2621.1981.tb14585.x
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- Article
Factors affecting palatability and cooking properties of ground beefpatties--Frozen lean, patty size, and surface treatment
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- 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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- Article
Flavor profile analyses of cooked beef loin steaks
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- 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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- Article
Effects of fat level and source on the chemical, sensory, and cooking properties of ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 791
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- Article
Accelerated processing systems for USDA Choice and Good beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 4, p. 765
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- Article
Physical, chemical, and palatability traits of raw and precooked ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 168
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- Article
Sensory and cooking properties of ground beef prepared from hot and chilled beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1432
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- Article
Effects of electrical stimulation and shrouding method on quality and palatability of beef carcasses
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1560
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- Article
Effects of precooking beef patties on palatability, cooking properties and storage stability
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 869, doi. 10.1111/j.1365-2621.1979.tb08524.x
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- Article
Sensory and physical measurements of dry fermented salami prepared with mechanically processed beef product and structured soy protein fiber
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- 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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- Article
Electrical stimulation of hide-on and hide-off calf carcasses
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 335, doi. 10.1111/j.1365-2621.1979.tb03783.x
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- Article
Effects of electrical stimulation on meat tissue and muscle properties--A review A review
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 509, doi. 10.1111/j.1365-2621.1979.tb03823.x
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- Article
Microbiological evaluation of precooked beef patties containing soy protein
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 154, doi. 10.1111/j.1365-2621.1979.tb10030.x
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- Article
A comparison of roasting vs broiling on the sensory characteristics of beef longissimus steaks
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 310
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- Article
Objective measurement of texture in ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1510, doi. 10.1111/j.1365-2621.1978.tb02531.x
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- Article
Effect of desinewing versus grinding on textural properties of beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1507
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- Article
Relationship of myofibril fragmentation index to certain chemical, physical, and sensory characteristics of bovine longissimus muscle
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 4, p. 1177
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- Article
Stability of frozen ground beef containing mechanically deboned beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 281
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- Article
Utilization of mechanically deboned beef in cooked salami
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 307
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- Article
Microbiological evaluation of ground beef containing mechanically deboned beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 158
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- Article
Use of mechanically deboned meat in ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1496
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- Article
Effects of amount, distribution and texture of marbling on cooking properties of beef longissimus
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 182, doi. 10.1111/j.1365-2621.1977.tb01247.x
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- Article
Consumer evaluation of restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 5, p. 1257, doi. 10.1111/j.1365-2621.1976.tb14437.x
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- Article
Effect of quality grade and cut formulation on the palatability of ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 9, doi. 10.1111/j.1365-2621.1976.tb01089.x
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- Article
Effect of fat and textured soy protein content on consumer acceptance of ground beef
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 6, p. 1331, doi. 10.1111/j.1365-2621.1975.tb01085.x
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- Article
Effects of intramuscular collagen and elastin on bovine muscle tenderness
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 998
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- Article