Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ersel Obuz"'
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94a61c7060857ae0013dee5df2fd3227
https://doi.org/10.18260/1-2--19791
https://doi.org/10.18260/1-2--19791
Publikováno v:
Meat Science. 94:228-233
This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 °C and 71.1 °C) on physico-chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea16bf22f5a4cc1ac4bd515924bad183
https://doi.org/10.1016/j.meatsci.2013.02.002
https://doi.org/10.1016/j.meatsci.2013.02.002
Publikováno v:
Journal of Food Science and Technology. 49:515-518
The chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9129c7fcdd8c45755720ab15aa90b371
https://doi.org/10.1007/s13197-012-0663-6
https://doi.org/10.1007/s13197-012-0663-6
Publikováno v:
Kansas Agricultural Experiment Station Research Reports. :97-100
Introduction Tenderness is one of the most important factors affecting consumers’ perceptions and acceptance of palatability. Tenderness is affected by both myofibrillar proteins and connective tissue content and quality. Both marbling and carcass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0ffe73fc4a9f0b7b0799e2829f2dc31
https://doi.org/10.4148/2378-5977.1428
https://doi.org/10.4148/2378-5977.1428
Publikováno v:
Meat Science. 89:400-404
Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7387c7f3a790637e577b5f3c4db0a757
https://doi.org/10.1016/j.meatsci.2011.04.032
https://doi.org/10.1016/j.meatsci.2011.04.032
Publikováno v:
Food Additives & Contaminants: Part B. 7:37-39
In this study, ochratoxin A (OTA) in 55 home-made, 20 commercial and 7 organic grape pekmez (grape molasses) produced in Turkey was investigated. OTA was detected in 73% of home-made pekmez samples, in 35% of commercial pekmez samples and in 71% of o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09b79423fec95a15b8bf99895f01b7a4
https://doi.org/10.1080/19393210.2013.833298
https://doi.org/10.1080/19393210.2013.833298
Publikováno v:
Kansas Agricultural Experiment Station Research Reports. :115-118
Our objective was to determine the effects of endpoint temperature, cooking method, and marbling on Warner-Bratzler shear force (WBSF; an objective method for determining tenderness) of three beef muscles. Eighteen subprimals of a muscle containing l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::429bcf739feae8e2dc91bb689c8016e9
https://doi.org/10.4148/2378-5977.1640
https://doi.org/10.4148/2378-5977.1640
Publikováno v:
Kansas Agricultural Experiment Station Research Reports. :5-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a176f3e290ac2c70b345d8ee4c94a896
https://doi.org/10.4148/2378-5977.1664
https://doi.org/10.4148/2378-5977.1664
Publikováno v:
Kansas Agricultural Experiment Station Research Reports. :20-23
We explored the mechanism(s) of calcium-induced tenderization in calciumenhanced beef muscle. At 72 hours postmortem, we injected (9% by weight) beef strip loins (n=15) with 0, 0.05, 0.1, 0.2, or 0.4 M calcium chloride (CaCl2) with and without 0.05 M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f64172d7cf3548499aa39e484b26fcce
https://doi.org/10.4148/2378-5977.1666
https://doi.org/10.4148/2378-5977.1666
Publikováno v:
Cereal Chemistry Journal. 79:261-264
The strength of films extruded from powder blends of corn zein or corn gluten meal (CGM) with low-density polyethylene was investigated. Tensile strength, percent elongation at break, and elastic modulus of the extruded films were measured. The tensi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36e600f779120979c79a11daa8a36efb
https://doi.org/10.1094/cchem.2002.79.2.261
https://doi.org/10.1094/cchem.2002.79.2.261