Výsledky vyhledávání

Evaluation of marbling and enhancement’s abilities to compensate for reduced beef palatability at elevated degrees of doneness1

Autor: L. N. Drey, E. A. Rice, Elizabeth A. E. Boyle, Jessie L. Vipham, Terry A. Houser, Brittany A. Olson, John M. Gonzalez, Travis G. O’Quinn, L. L. Prill

Publikováno v: Journal of Animal Science. 97:669-686

The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specific

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0b265fcebe2a5151369dd9200fbbe23d
https://doi.org/10.1093/jas/sky435

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Palatability of beef chuck, loin, and round muscles from three USDA quality grades1

Autor: Jerrad F. Legako, L. N. Drey, J.C. Brooks, L. W. Lucherk, Travis G. O’Quinn, Kara M Nyquist, Mark F. Miller

Publikováno v: Journal of Animal Science. 96:4276-4292

The objective of this study was to determine the palatability of various beef cuts from 3 USDA quality grades. Five different beef subprimals from USDA Prime, Choice, and Select (n = 10/quality grade) carcasses were utilized for the study, including:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3fe68109190ee5a7c8137651f9adc187
https://doi.org/10.1093/jas/sky305

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Do Published Cooking Temperatures Correspond with Consumer and Chef Perceptions of Steak Degrees of Doneness?

Autor: Michael D. Chao, E. A. Rice, John M Gonzalez, Brittany A. Olson, Phillip D. Bass, Jessie L. Vipham, Michael J. Colle, L. N. Drey, Travis G. O’Quinn, L. L. Prill

Publikováno v: Meat and Muscle Biology. 3

The objective of this study was to assess consumer and chef perceptions and knowledge of beef degrees of doneness (DOD) as well as to measure the changes in cooked color over time related to DOD. Steaks from strip loins (M. longissimus lumborum) from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c277c135160ab71b8e19a870c99db3fe
https://doi.org/10.22175/mmb2019.09.0040

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Visual Degree of Doneness Impacts Beef Palatability for Consumers with Different Degree of Doneness Preferences

Autor: L. N. Drey, Jessie L. Vipham, Travis G. O’Quinn, L. L. Prill, Michael J. Colle, Brittany A. Olson, Phillip D. Bass, John M Gonzalez, E. A. Rice, Michael D. Chao

Publikováno v: Meat and Muscle Biology. 3

The objective of this study was to determine the impact on beef palatability perceptions when consumers with varying degree of doneness (DOD) preferences are served steaks cooked to multiple DOD. Paired Low Choice strip loin steaks were randomly assi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::44b421054be459f4718dde4757be4246
https://doi.org/10.22175/mmb2019.07.0024

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