Zobrazeno 1 - 10
of 80
pro vyhledávání: '"B. G. Lyon"'
Publikováno v:
Poultry Science. 84:345-349
Sensory attributes of fully aged broiler breast fillets marinated in a 6% NaCl solution containing 2% sodium tripolyphosphate (2P), 2% citric acid (2C), 2% acetic acid (2A), 1% citric acid plus 1% phosphate solution (1C), or 1% acetic acid solution p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af6bd63abd25c7d1570f90342ee1de00
https://doi.org/10.1093/ps/84.2.345
https://doi.org/10.1093/ps/84.2.345
Publikováno v:
Journal of Aquatic Food Product Technology. 13:55-67
The identification of the off-flavor in Dosidicus gigas meat and the partial characterization of the responsible compound(s) is reported. Descriptive analysis of the squid flavor showed that sour and bitter tastes describe the off-flavor. Water-solub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7756efccb76eb1d22df247fec2ba20cf
https://doi.org/10.1300/j030v13n01_06
https://doi.org/10.1300/j030v13n01_06
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:505-510
Generalized two-dimensional (2D) correlation analysis of visible/near-infrared (NIR) spectra was performed to characterize the spectral intensity variations of chicken muscles induced by either storage time/temperature regime or shear force values. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c44003a754eb6a65f9e1ebc1ee064b53
https://doi.org/10.1021/jf0303464
https://doi.org/10.1021/jf0303464
Publikováno v:
Poultry Science. 83:101-108
The effects of various postchill deboning times on functional, color, yield, and sensory attributes of broiler breast meat were determined. Broiler breast muscles were deboned at 2, 4, 6, and 24 h postmortem, and pH, color change, cooking yield, shea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::682f03df35cf3ac99df15ebef9eb2055
https://doi.org/10.1093/ps/83.1.101
https://doi.org/10.1093/ps/83.1.101
Publikováno v:
Journal of Near Infrared Spectroscopy. 11:457-466
This work attempted to interpret the principal component loadings spectra of principal component analysis on large spectral data sets with multi-variables using two-dimensional (2D) correlation analysis. Three examples of visible/near infrared (NIR)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::121cd82d4a466bc88155525be1cc1cf2
https://doi.org/10.1255/jnirs.396
https://doi.org/10.1255/jnirs.396
Publikováno v:
Journal of Applied Poultry Research. 12:348-355
Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. A number of papers have been pu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c86f27b64dcc96dde6ef703dd4a45ffc
https://doi.org/10.1093/japr/12.3.348
https://doi.org/10.1093/japr/12.3.348
Publikováno v:
Cereal Chemistry Journal. 80:45-51
Sensory texture and flavor parameters of three formulations of two popular cookies were evaluated by a trained descriptive panel. Probing, a puncture test, was used to assess texture instrumentally. Other physical tests included water activity, cooki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38209a2c713b6b04f86f6273026cd763
https://doi.org/10.1094/cchem.2003.80.1.45
https://doi.org/10.1094/cchem.2003.80.1.45
Publikováno v:
Poultry Science. 81:1584-1588
An experiment was conducted to determine the effect of bird age, diet (feeds formulated with 69.5% corn, 69.7% milo, or 73.6% wheat), and feed withdrawal times (0 or 8 hours) on color (CIE L*, lightness; a*, redness; and b*, yellowness) of raw broile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10fb9c5eddf490bfc457dd486f54612a
https://doi.org/10.1093/ps/81.10.1584
https://doi.org/10.1093/ps/81.10.1584
Publikováno v:
Journal of Applied Poultry Research. 11:217-222
SUMMARY Aging broiler front-halves 4 to 12 h prior to breast muscle removal is costly due to yield loss, required refrigerated space, labor, and equipment, yet many buyers require a specific postchill aging time to ensure optimum tenderness in cooked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31f79e3ba795e52f65c657010966ea22
https://doi.org/10.1093/japr/11.2.217
https://doi.org/10.1093/japr/11.2.217
Publikováno v:
Journal of Food Quality. 24:435-452
The terms fresh and frozen often refer to the physical state of the product (i.e., soft, hard) as well as quality state (i.e., good, inferior). This study addressed quality issues of breast meat subjected to chill-store regimes that simulate possible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a94a01ca649a0ac7a5964441508fb81
https://doi.org/10.1111/j.1745-4557.2001.tb00621.x
https://doi.org/10.1111/j.1745-4557.2001.tb00621.x