Zobrazeno 1 - 7
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pro vyhledávání: '"R. J. Winger"'
Autor:
R. J. Winger
Publikováno v:
International Journal of Food Science & Technology. 19:17-20
Summary Although many subtle flavour changes occur during the frozen storage of lamb, most people appear to be relatively insensitive to these changes. From an initial 125 people, a group of thirty-four panellists were selected for their ability to d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c6328673f4774c410ee34f1a6382434
https://doi.org/10.1111/j.1365-2621.1984.tb00323.x
https://doi.org/10.1111/j.1365-2621.1984.tb00323.x
Publikováno v:
International Journal of Food Science & Technology. 18:639-649
Summary Pasture-fed male and female sheep ranging in age from yearling to more than 4 years old were slaughtered at various times throughout the year. Carcasses were electrically stimulated and frozen. Flavour and odour of the cooked meat were evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4cb4280f4620ae13d3bb7058b9a463e
https://doi.org/10.1111/j.1365-2621.1983.tb00303.x
https://doi.org/10.1111/j.1365-2621.1983.tb00303.x
Autor:
C.G. Pope, R. J. Winger
Publikováno v:
International Journal of Food Science & Technology. 16:661-669
Summary Despite the necessity to select panelists sensitive to flavour changes and rigorously train them for meat quality evaluations, there is no published methodology to achieve this aim. Meat off-flavours, notably rancidity, are extremely complex.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e20d5b58b102f5f7d254e3b51bcb639
https://doi.org/10.1111/j.1365-2621.1981.tb01864.x
https://doi.org/10.1111/j.1365-2621.1981.tb01864.x
Autor:
C. J. Hagyard, R. J. Winger
Publikováno v:
Quality Attributes and their Measurement in Meat, Poultry and Fish Products ISBN: 9781461359067
Meat juiciness is an important contributor to eating quality and also plays a key role in meat texture (Szczesniak, 1963; Jowitt, 1974; Dransfield et al., 1984a; Hutchings and Lillford, 1988), contributing between 10% and 40% to its variability. Unli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe653b28c7d2853b5f3d9e5b669f8741
https://doi.org/10.1007/978-1-4615-2167-9_4
https://doi.org/10.1007/978-1-4615-2167-9_4
Publikováno v:
Journal of Food Science. 44:1681-1685
A highly significant linear relationship exists between pH decline and lactic acid accumulation during development of rigor mortis in beef stemomandibularis muscle at both -3°C and 15°C. No acceleration of the “overall” rate of rigor developmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12468c235528cd0c63f9f16456629832
https://doi.org/10.1111/j.1365-2621.1979.tb09115.x
https://doi.org/10.1111/j.1365-2621.1979.tb09115.x
Autor:
R. J. Winger, L. D. Dumm
Publikováno v:
Transactions of the ASAE. 7:0147-0151
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23a1abf07523d7e33919cdaaa5919970
https://doi.org/10.13031/2013.40721
https://doi.org/10.13031/2013.40721
Autor:
R. J. Winger, P. D. Lowry
Publikováno v:
Journal of Food Science. 48:1883-1883
Cryptococcus laurentii var laurentii was inoculated at various densities onto lamb loins, which were then frozen and stored at 5°C for 10 wk. During storage, yeast numbers increased by two log cycles. Loin samples that included yeast-bearing surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52a22735ea7dd854b019ae214fb75b84
https://doi.org/10.1111/j.1365-2621.1983.tb05112.x
https://doi.org/10.1111/j.1365-2621.1983.tb05112.x