Zobrazeno 1 - 10
of 66
pro vyhledávání: '"R. W. Mandigo"'
Autor:
W. N. Osburn, R. W. Mandigo
Publikováno v:
Freezing Effects on Food Quality ISBN: 9780203755495
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b79589d0183d1e8f3c0f8937e62238aa
https://doi.org/10.1201/9780203755495-5
https://doi.org/10.1201/9780203755495-5
Publikováno v:
Journal of Food Science. 36:974-978
SUMMARY –Fresh and frozen stored mechanically deboned turkey meat was incorporated into frankfurters at the 15% level and compard to red meat frankfurters. Mechanically deboned turkey meat exhibited higher emulsifying capacity than beef but lower t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1f3378cfc225aacf6cca4a9798c9f52
https://doi.org/10.1111/j.1365-2621.1971.tb03324.x
https://doi.org/10.1111/j.1365-2621.1971.tb03324.x
Publikováno v:
Journal of Muscle Foods. 10:29-50
This study determined temperature (50, 60, 70 and 80 C) and time (0.5, 1.0, 1.5 and 2.0 h) parameters that improved the water binding ability of desinewed beef connective tissue (BCT); the functionality of added water (AW, 100–600%, wt/wt) BCT gels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bf3dadf6400b41899734ffd81a7ad82
https://doi.org/10.1111/j.1745-4573.1999.tb00385.x
https://doi.org/10.1111/j.1745-4573.1999.tb00385.x
Autor:
R. W. Mandigo, W. N. Osburn
Publikováno v:
Poultry Science. 77:1574-1584
The objectives of this study were to determine temperature (50, 60, 70, and 80 C) and time (0.5, 1.0, 1.5, and 2.0 h) effects on the water binding ability of chicken skin connective tissue (CCT) and its ability to form model gels; to develop and dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31abee6b489468e46a33b46d6f7d2a31
https://doi.org/10.1093/ps/77.10.1574
https://doi.org/10.1093/ps/77.10.1574
Publikováno v:
Journal of Muscle Foods. 8:465-479
Beef broth is a high protein, high salt by-product that has potential to improve the palatability of low-fat meat products. Low-fat ground beef with 2 or 3% added beef broth (BB) and 7 or 8% added water were compared to formulations with salt in an a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ce075f092d5afe1e88f39a24dd0befb
https://doi.org/10.1111/j.1745-4573.1997.tb00732.x
https://doi.org/10.1111/j.1745-4573.1997.tb00732.x
Publikováno v:
Journal of Food Science. 62:1176-1182
This study determined temperature (50 degrees, 60 degrees, 70 degrees and 80 degrees C) and time (0.5, 1.0, 1.5 and 2.0h) factors that enhanced the water binding of pork skin connective tissue (PCT); the functionality of added water (AW, 100-600%, w/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::662cecb352609e6a2ff198fc682f7c73
https://doi.org/10.1111/j.1365-2621.1997.tb12239.x
https://doi.org/10.1111/j.1365-2621.1997.tb12239.x
Autor:
T. R. Carr, B. R. Skaar, J. J. Kiser, R. G. Kauffman, R. L. Russell, R. W. Mandigo, D. F. Parrett
Publikováno v:
Journal of animal science. 91(9)
A century ago students were exposed to livestock judging and meat judging, though each was taught as an independent entity. Fifty years ago universities started combining subjects involving the evaluation process, whether characteristics involved tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9654e20ae77fe8239eccccfba748cfdf
https://pubmed.ncbi.nlm.nih.gov/23825347
https://pubmed.ncbi.nlm.nih.gov/23825347
Publikováno v:
Journal of Food Science. 61:1006-1012
The effects of acidic, neutral and alkaline phosphates and amounts of modified beef connective tissue (0, 10 or 20%) were determined on the characteristics of 20% fat/20% water-added frankfurters or 10% fat/30% water-added frankfurters. Processing yi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23e3541f48c0b355767bb298badff613
https://doi.org/10.1111/j.1365-2621.1996.tb10921.x
https://doi.org/10.1111/j.1365-2621.1996.tb10921.x
Publikováno v:
Journal of Muscle Foods. 7:255-269
Two experiments were conducted to determine the phosphate preblend conditions that optimize beef connective tissue functionality. The first experiment examined the effect of preblend duration on connective tissue preblends made with 1 and 3% solution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7a3be628ac679b7c67c9bb6dd267b46
https://doi.org/10.1111/j.1745-4573.1996.tb00601.x
https://doi.org/10.1111/j.1745-4573.1996.tb00601.x
Publikováno v:
Journal of Food Science. 61:459-464
To determine the effect of preblending concentrated sodium acid pyrophosphate (SAPP) with modified beef connective tissue (MCT) on reduced fat frankfurters, samples were target formulated at two fat/added water levels (30/10 and 10/25) and manufactur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0654a3482d890d28f3fc3fc034a01946
https://doi.org/10.1111/j.1365-2621.1996.tb14217.x
https://doi.org/10.1111/j.1365-2621.1996.tb14217.x