Zobrazeno 1 - 3
of 3
pro vyhledávání: '"M. D. Wharton"'
Publikováno v:
Journal of Animal Science. 94:4434-4446
Steaks from USDA Select inside rounds (Exp. 1) and shoulder clods (Exp. 2) were used to test the interactive effect of cookery method and endpoint temperature on Warner-Bratzler shear force (WBSF) and internal cooked color. Pairs of 2.5-cm-thick semi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ad2189225f2fb4c95b20329c8e834bc
https://doi.org/10.2527/jas.2016-0651
https://doi.org/10.2527/jas.2016-0651
Publikováno v:
Journal of Animal Science. 89:4207-4220
Two experiments were conducted to compare the effects of enhancing dark-cutting (DC) strip loins with lactic acid (LAC) on fresh and cooked beef color, as well as sensory attributes, with nonenhanced, normal pH strip loins (CH). Strip loins, with an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::243c77e5307405726d11aeaede9945fc
https://doi.org/10.2527/jas.2011-4147
https://doi.org/10.2527/jas.2011-4147
Publikováno v:
Meat Science. 88:1-7
Steaks from 60 beef ribeye rolls were used to test the interactive effects of cookery method and end-point temperature on Warner-Bratzler shear force (WBSF) and internal cooked color. Pairs of longissimus thoracis (LT) steaks were assigned to combina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcfaafb1021996a689aecebbc3e3d07a
https://doi.org/10.1016/j.meatsci.2010.11.020
https://doi.org/10.1016/j.meatsci.2010.11.020