Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Dick Whittier"'
Publikováno v:
International Journal of Food Science & Technology. 46:1847-1855
Summary The objective was to determine effects of animal age, packaging and antioxidant treatment on colour and sensory characteristics of infraspinatus (IF) muscle of the beef shoulder (chuck). IF steaks from older animals (USDA commercial grade; >4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae26c448948e7f08cf5f70818b4c79e9
https://doi.org/10.1111/j.1365-2621.2011.02689.x
https://doi.org/10.1111/j.1365-2621.2011.02689.x
Publikováno v:
Journal of Food Science. 72:C351-C355
The USDA FSIS meat and poultry jerky compliance guidelines recommend a high humidity or liquid immersion pasteurization step before drying. The objective of this study was to evaluate the effects of high humidity (>90%) or wet marinade pasteurization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5ca44f9baaf50cd117d048e239f99cc
https://doi.org/10.1111/j.1750-3841.2007.00458.x
https://doi.org/10.1111/j.1750-3841.2007.00458.x
Autor:
Charles E. Carpenter, Liza John, Daren P. Cornforth, Dick Whittier, Oddvin Sørheim, B. Pettee
Publikováno v:
Meat Science. 69:441-449
Case-ready fresh beef is typically packaged in a modified-atmosphere with approximately 80% oxygen and 20% carbon dioxide. Recently, USDA approved distribution of fresh meats in a master bag system using 0.4% carbon monoxide (CO). This study compared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7d565e42cc6044b28e63c896a093cdb
https://doi.org/10.1016/j.meatsci.2004.08.013
https://doi.org/10.1016/j.meatsci.2004.08.013
Publikováno v:
Journal of Food Science. 69:C608-C614
Cooked meat color is an important quality attribute for consumers. This study compared color andthiobarbituric acid (TBA) values of cooked ground beef (internal temperatures of 49 to 79 °C), after storage ofraw product in atmospheres of 0.4% carbon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a457fca469b120af3a2f7e0ca349134
https://doi.org/10.1111/j.1365-2621.2004.tb09908.x
https://doi.org/10.1111/j.1365-2621.2004.tb09908.x
Autor:
Charlotte P. Brennand, Preetha Jayasingh, Daren P. Cornforth, Dick Whittier, Charles E. Carpenter
Publikováno v:
Journal of Food Science. 67:3493-3496
The quality of ground beef stored in high-oxygen modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was evaluated and compared to controls stored in oxygen-impermeable chubs. Patties were formed from the stored ground meat at d 1, 6, and 10. Co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41c3f6f0c4e084ad2b8b8caf8adf832c
https://doi.org/10.1111/j.1365-2621.2002.tb09611.x
https://doi.org/10.1111/j.1365-2621.2002.tb09611.x
Publikováno v:
Meat Science. 59:317-324
Our goal was to obtain21 days red color stability for carbon monoxide (CO)-treated beef steaks in vacuum packaging (VP). In preliminary tests, pretreatment for 24 h in a 5% CO modified atmosphere package (MAP) was needed to maintain redness after re-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9796e604bc0eb54c425225b42e4bf21a
https://doi.org/10.1016/s0309-1740(01)00086-9
https://doi.org/10.1016/s0309-1740(01)00086-9
Publikováno v:
Meat Science. 57:359-363
We investigated whether consumer preferences for beef colors (red, purple, and brown) or for beef packaging systems (modified atmosphere, MAP; vacuum skin pack, VSP; or overwrap with polyvinyl chloride, PVC) influenced taste scores of beef steaks and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ceb5d21503f093aeeacfb1694501d85e
https://doi.org/10.1016/s0309-1740(00)00111-x
https://doi.org/10.1016/s0309-1740(00)00111-x
Publikováno v:
Meat science. 99
Sodium nitrite solutions were sprayed on select grade boneless rib (M. longissimus thoracis) and bottom round (mainly M. biceps femoris) steaks individually, to form bright red nitric oxide myoglobin (NO-Mb) in vacuum packages. Our objective was to d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e552eaf5b4e9b7dd4f24b49b8934d79b
https://pubmed.ncbi.nlm.nih.gov/25280357
https://pubmed.ncbi.nlm.nih.gov/25280357