Zobrazeno 1 - 10
of 61
pro vyhledávání: '"S. C. Seideman"'
Publikováno v:
Journal of food protection. 45(1)
Four formulations of spent fowl muscle, each made to contain 40% dark muscle and 60% white muscle, were prepared as follows: (a) raw meat, large flake size; (b) raw meat, small flake size; (c) precooked meat, large flake size and (d) precooked meat,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89d9d3c57599299142abf0131403a4a0
https://pubmed.ncbi.nlm.nih.gov/30866354
https://pubmed.ncbi.nlm.nih.gov/30866354
Publikováno v:
Journal of food protection. 45(3)
Chicken patties were prepared from spent fowl meat and contained either 0, 10, 20 or 30% added skin and fat. One-half of each of these treatments was coated with a calcium alginate film while the other half served as controls. Percentages of fat, moi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9744d6221a66794d11a0aafe3a9fa89
https://pubmed.ncbi.nlm.nih.gov/30866280
https://pubmed.ncbi.nlm.nih.gov/30866280
Publikováno v:
Journal of food protection. 45(2)
Restructured cow beef steaks were made using six different flake size formulations: (a) coarse, (b) medium, (c) fine, (d) coarse + medium, (e) medium + fine and (f) coarse + fine meat flakes. Each formulation was mixed for 0, 5, 10 or 15 min, pressed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46895705fb6b0a4152d44ef0e3424de6
https://pubmed.ncbi.nlm.nih.gov/30866199
https://pubmed.ncbi.nlm.nih.gov/30866199
Publikováno v:
Journal of food protection. 42(8)
The right sides of six beef carcasses were electrically stimulated, whereas the left sides were not so treated. Sections of longissimus and semimembranosus muscles were removed from electrically stimulated sides at 1 h postmortem (hot-boned) and from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0ae0abaa01fd3c6c22efb72b9bdfd82
https://pubmed.ncbi.nlm.nih.gov/30812315
https://pubmed.ncbi.nlm.nih.gov/30812315
Publikováno v:
Journal of food protection. 42(7)
Steaks (n = 240) from bullock and cow carcasses were studied to determine effects of blade tenderization on cooking and palatability characteristics. After two control (0×) steaks were removed, strip loins, inside rounds, outside rounds and top sirl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cd26b1de173ccf0a4fac7757cb5b28a
https://pubmed.ncbi.nlm.nih.gov/30812141
https://pubmed.ncbi.nlm.nih.gov/30812141
Publikováno v:
Journal of Food Science. 41:732-737
Wholesale beef cuts were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l-3°C for 7, 14, 21, 28 or 35 days. Purge loss, trim loss, muscle color and odor were not generally affected by degree of vacuum. Fat appearance an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83e4e0886c3a0f9ea986b42493ba6542
https://doi.org/10.1111/j.1365-2621.1976.tb00714_41_4.x
https://doi.org/10.1111/j.1365-2621.1976.tb00714_41_4.x
Publikováno v:
Journal of Food Science. 41:738-742
Wholesale cuts of fresh beef were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l-3°C for 7, 14, 21, 28 or 35 days. Bacterial counts of samples after 7 and 14 days of storage were low [mean count < 104 per in.2 (6.45 c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04ed48fe50232ed51872dfa20bdf9201
https://doi.org/10.1111/j.1365-2621.1976.tb00715_41_4.x
https://doi.org/10.1111/j.1365-2621.1976.tb00715_41_4.x
Publikováno v:
Journal of Animal Science. 68:1049-1160
Forty-five steers produced by matings of Piedmontese (P), Gelbvieh (G) and Red Angus (RA) sires to British (B) and Continental crossbred (Cx) dams were started on a finishing diet at an average of 291 d. Five steers from each sire-breed group were sl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07a8d2b59e98e007a6194cef87ddee64
https://doi.org/10.2527/1990.6841049x
https://doi.org/10.2527/1990.6841049x
Publikováno v:
Journal of Animal Science. 55:826-840
Summary Castration has long been a traditional practice in the United States. Research studies indicate that intact males grow more rapidly, utilize feed more efficiently and produce a higher-yielding carcass with less fat and more edible product. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::007b0146eda2dd66ea805d2b03f59154
https://doi.org/10.2527/jas1982.554826x
https://doi.org/10.2527/jas1982.554826x
Publikováno v:
Journal of Animal Science. 56:781-786
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c0d9790c1b38bd75c2784dfd386a223
https://doi.org/10.2527/jas1983.564781x
https://doi.org/10.2527/jas1983.564781x