Zobrazeno 1 - 10
of 136
pro vyhledávání: '"K J, Ryan"'
Publikováno v:
PALEOANTHROPOLOGY
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=r3c4b2081b22::b9829f0bdd767c14bdb589ef21df722e
Publikováno v:
Journal of Food Science. 69:SNQ5-SNQ10
We evaluated quality characteristics of enhanced pork derived from pigs from commercial genetic backgrounds (Duroc, Large White, Pietrain, Hampshire, Landrace, and 2 synthetic lines). Loins enhanced to contain 0.4% phosphate and 0.25% salt were evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b42d3d4910199a9c7e792ab1b7b11a8
https://doi.org/10.1111/j.1365-2621.2004.tb17878.x
https://doi.org/10.1111/j.1365-2621.2004.tb17878.x
Publikováno v:
Journal of Muscle Foods. 14:319-327
Corn gluten meal (CGM) and pH adjusted (6.6)/particle size-reduced (∼7μm-MC7; ∼38μm-MC38) CGM increased oxidative and microbiological shelf-life of a model emulsified meat system. After 14 days, TBARS were significantly lower for samples contai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bb99768cf807280aab9bac368d54fb6
https://doi.org/10.1111/j.1745-4573.2003.tb00709.x
https://doi.org/10.1111/j.1745-4573.2003.tb00709.x
Publikováno v:
Journal of Food Science. 68:2638-2643
Corn gluten meal (CGM) was pH-adjusted (6.6) and particle-size reduced (MC7, 7 μm; MC38, 38 μm) then compared with native CGM and soy protein isolate (SPI) for emulsifying activity (EA) and emulsifying stabilization (ES), oil-binding capacity (OBC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::577208ee84d0e1b203cc607339da3c2b
https://doi.org/10.1111/j.1365-2621.2003.tb05782.x
https://doi.org/10.1111/j.1365-2621.2003.tb05782.x
Autor:
C. L. Homco-Ryan, J. Jensen, K. Robbins, K. J. Ryan, M.S. Brewer, C. Prestat, Floyd K. Mckeith
Publikováno v:
Journal of Food Quality. 26:271-283
The objective of this study was to evaluate shelf-life, color and sensory characteristics of pork chops from loin sections (n = 12/treatment) injected (110% original weight) with a potassium lactate/potassium acetate solution (2%) + phosphate (0.35%)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc8921bbdbe787f37f63ec7c1a03ef2c
https://doi.org/10.1111/j.1745-4557.2003.tb00245.x
https://doi.org/10.1111/j.1745-4557.2003.tb00245.x
Publikováno v:
Meat Science. 64:279-285
The objective of this study was to evaluate the effects of dietary vitamin E supplementation on characteristics of enhanced beef cuts during retail display. Twelve steers were fed either a control (E-) diet or a diet supplemented with dl-alpha tocoph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d36adefc841c712ba477ae256be80d39
https://doi.org/10.1016/s0309-1740(02)00198-5
https://doi.org/10.1016/s0309-1740(02)00198-5
Publikováno v:
Meat Science. 64:317-322
The objective of this study was to evaluate the effects of supplementing vitamin E into the diets of finishing cattle on quality characteristics of beef pumped with a phosphate/salt solution (enhanced) the cooked and held in a simulated foodservice s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fbf1ad44b039b23eacd3eb92a33a38b
https://doi.org/10.1016/s0309-1740(02)00203-6
https://doi.org/10.1016/s0309-1740(02)00203-6
Publikováno v:
Journal of Muscle Foods. 13:279-288
Beef round roasts were injected (to 110% of original weight) to result in 0.4% sodium chloride and 0.4% phosphate on a finished weight basis. Steaks from enhanced roasts were more (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf74e4dedead67e5bead98a1ec4de577
https://doi.org/10.1111/j.1745-4573.2002.tb00336.x
https://doi.org/10.1111/j.1745-4573.2002.tb00336.x
Publikováno v:
Cereal Chemistry Journal. 79:434-438
Protein-protein interactions between wheat flour and solvent-extracted (SE) or nonsolvent extracted (NSE) texturized soy flours were compared. Doughs were prepared to contain varying ratios of texturized soy flour in combination with wheat flour. Suc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::784405cd627448f34bb0aa3fe1988fe0
https://doi.org/10.1094/cchem.2002.79.3.434
https://doi.org/10.1094/cchem.2002.79.3.434
Publikováno v:
Journal of Muscle Foods. 13:37-51
Pork loins were pumped to 110% of original weight with solutions containing 0.35% salt and 0.35% phosphate (P), salt and phosphate plus 3% sodium lactate (SL), or salt and phosphate plus 2.5% potassium lactate/potassium acetate (PL/PA). Chops were ev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f579456b4f512f64008ec8147311250b
https://doi.org/10.1111/j.1745-4573.2002.tb00319.x
https://doi.org/10.1111/j.1745-4573.2002.tb00319.x