Works matching DE "SENSORY evaluation of beef"
Results: 45
Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases.
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- Alexandria Journal of Food Science & Technology, 2021, v. 18, n. 2, p. 1
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- Article
Effects of ractopamine hydrochloride and zilpaterol hydrochloride supplementation on longissimus muscle shear force and sensory attributes of beef steers.
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- Journal of Animal Science, 2013, v. 91, n. 12, p. 5989, doi. 10.2527/jas.2013-7042
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Effects of forage species or concentrate finishing on animal performance, carcass and meat quality.
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- Journal of Animal Science, 2013, v. 91, n. 3, p. 1454, doi. 10.2527/jas.2012-5914
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- Article
The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
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- Journal of Animal Science, 2013, v. 91, n. 1, p. 483, doi. 10.2527/jas.2012-5223
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- Article
Growing rate of gain on subsequent feedlot performance, meat, and carcass quality of beef steers.
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- Journal of Animal Science, 2009, v. 87, n. 11, p. 3791, doi. 10.2527/jas.2009-1853
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- Article
Effect of processing flax in beef feedlot diets on performance, carcass characteristics, and trained sensory panel ratings.
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- Journal of Animal Science, 2006, v. 84, n. 6, p. 1544, doi. 10.2527/2006.8461544x
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- Article
Effects of 25-hydroxyvitamin D3 and manipulated dietary cation-anion difference on the tenderness of beef from cull native Korean cows.
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- Journal of Animal Science, 2006, v. 84, n. 6, p. 1481, doi. 10.2527/2006.8461481x
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The accuracy and repeatability of untrained laboratory consumer panelists in detecting differences in beef longissimus tenderness.
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- Journal of Animal Science, 2004, v. 82, n. 2, p. 557, doi. 10.2527/2004.822557x
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Meat science and muscle biology.
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- 1997
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- Abstract
INFLUENCE OF MARINADES ON SHEAR FORCE, STRUCTURE AND SENSORY PROPERTIES OF HOME-STYLE JERKY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 4, p. 413, doi. 10.17306/j.afs.0508
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- Article
SEGMENTATION OF BEEF JOINT IMAGES USING HISTOGRAM THRESHOLDING.
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- Journal of Food Process Engineering, 2006, v. 29, n. 6, p. 574, doi. 10.1111/j.1745-4530.2006.00083.x
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- Article
Cooking Process Optimization in Canned Beef Production Using the Response Surface Method.
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- Journal of Nutrition, Fasting & Health, 2022, v. 10, n. 4, p. 282, doi. 10.22038/JNFH.2022.67218.1401
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- Article
Influence of high isostatic pressure and papain treatment on the quality of beef meat.
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- High Pressure Research, 2007, v. 27, n. 1, p. 163, doi. 10.1080/08957950601088869
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- Article
Effect of aging technologies on some qualitative characteristics of Longissimus dorsi muscle of Marchigiana beef.
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- Agronomy Research, 2015, v. 13, n. 4, p. 1143
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- Article
Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 6, p. 1052, doi. 10.1111/j.1365-2621.1999.tb12280.x
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- Article
Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157:H7 and...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 972, doi. 10.1111/j.1365-2621.1995.tb06273.x
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- Article
Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 657
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- Article
Antioxidative activity of maillard reaction products in cooked ground beef, sensory and TBA values.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 234, doi. 10.1111/j.1365-2621.1995.tb05644.x
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- Article
Hot processed raw materials and fat level affect physical and sensory characteristics of ground...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 707, doi. 10.1111/j.1365-2621.1994.tb08109.x
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- Article
Soy protein isolate antioxidant effect on lipid peroxidation of ground beef and microsomal lipids.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 702, doi. 10.1111/j.1365-2621.1994.tb08108.x
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- Article
Ultrasonic spectral analysis for beef sensory attributes.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 697, doi. 10.1111/j.1365-2621.1994.tb08107.x
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- Article
Characteristics of 95% lean beef German sausages varying in phosphate and added water.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 453, doi. 10.1111/j.1365-2621.1994.tb05537.x
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- Article
Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 242, doi. 10.1111/j.1365-2621.1993.tb04247.x
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- Article
Properties of five canned luncheon meat formulations as affected by quality of raw materials.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 1, p. 30, doi. 10.1111/j.1365-2621.2006.01195.x
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- Article
Physicochemical and sensory properties of restuctured beef steaks containing beef heart surimi.
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- International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 351, doi. 10.1046/j.1365-2621.1999.00280.x
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- Article
The influence of raw material on physical-chemical and sensory properties of Bosnian sujuka produced under controlled conditions.
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- MESO, 2012, v. 14, n. 6, p. 502
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- Article
Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties.
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- Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 200, doi. 10.1007/s11947-009-0268-x
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- Article
A Comparison of the Meat Qualities from the Hanwoo (Korean Native Cattle) and Holstein Steer.
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- Food & Bioprocess Technology, 2008, v. 1, n. 2, p. 196, doi. 10.1007/s11947-008-0061-2
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- Article
Effect of the genetic group, production system and sex on the meat quality and sensory traits of beef from crossbred animals.
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- Tropical Animal Health & Production, 2017, v. 49, n. 6, p. 1289, doi. 10.1007/s11250-017-1327-3
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- Article
Effect of immunological castration management strategy on lipid oxidation and sensory characteristics of bacon stored under simulated food service conditions.
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- Journal of Animal Science, 2016, v. 94, n. 7, p. 3084, doi. 10.2527/jas.2016-0366
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- Article
The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle.
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- Journal of Animal Science, 2015, v. 93, n. 5, p. 2576, doi. 10.2527/jas.2014-8711
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- Article
The Effect of Selected Starches on Hydration, Textural and Sensory Characteristics of Restructured Beef Products.
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- Journal of Food Quality, 2012, v. 35, n. 6, p. 411, doi. 10.1111/jfq.12000
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- Article
RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE.
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- Journal of Food Quality, 2011, v. 34, n. 3, p. 195, doi. 10.1111/j.1745-4557.2011.00386.x
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- Article
TENDERNESS, pH AND ACCEPTABILITY OF MEAT FROM PODOLIAN AND LIMOUSINE × PODOLIAN YOUNG BULLS.
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- Journal of Food Quality, 2008, v. 31, n. 4, p. 490, doi. 10.1111/j.1745-4557.2008.00214.x
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- Article
Relationship between the chemical composition, physical, technological, and sensory properties of beef and the colour of muscle tissue.
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- Scientific Journal 'Animal Science & Food Technologies', 2024, v. 15, n. 1, p. 42, doi. 10.31548/animal.1.2024.42
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- Article
The effect of Moringa stenopetala leaf extracts on microbiological contents and quality attributes of raw ground beef.
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- Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 118
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- Article
COMPARING THE PHYSICO-CHEMICAL CHARACTERISTICS AND SENSORY ATTRIBUTES OF IMPORTED BRAZILIAN BEEF MEAT AND IMPORTED INDIAN BUFFALO MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 672, doi. 10.15414/jmbfs.2018.8.1.672-677
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- Article
EFFECT OF COMMERCIALLY MANUFACTURED KAPPA SEMI-REFINED CARRAGEENAN (SRC) WITH DIFFERENT PHOSPHATE SALTS ON YIELD, TEXTURAL AND SENSORY PROPERTIES OF BEEF MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2016, v. 5, n. 6, p. 518, doi. 10.15414/jmbfs.2016.5.6.518-522
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- Article
Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3668, doi. 10.1002/jsfa.7548
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- Article
Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.
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- Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 436, doi. 10.17113/ftb.53.04.15.3980
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- Article
The application of transcriptomic data in the authentication of beef derived from contrasting production systems.
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- BMC Genomics, 2016, v. 17, p. 1, doi. 10.1186/s12864-016-2851-7
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- Article
Use of an Informal Consumer Sensory Panel in Conjunction with Discussion to Teach Students Concepts Related to Beef Palatability.
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- NACTA Journal, 2010, v. 54, n. 4, p. 7
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- Article
REDUCTION OF AGEING TIME OF BOVINE MEAT BY INTERMITTENT THERMAL TREATMENTS.
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- International Journal of Food Properties, 2005, v. 8, n. 1, p. 125, doi. 10.1081/JFP-200048036
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- Article
CHARACTERIZATION OF A SAUSAGE ASSORTMENT MADE FROM BEEF AND PORK LIVER: A COMPARATIVE STUDY.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 175
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- Article
EFFECT OF LOW-SODIUM SALT UTILIZATION ON SOME CHARACTERISTICS OF GROUND BEEF PATTIES.
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- GIDA: The Journal of Food, 2011, v. 36, n. 2, p. 63
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- Article