Zobrazeno 1 - 10
of 44
pro vyhledávání: '"T.A. Kenny"'
Publikováno v:
Journal of Food Quality. 39:126-139
Eating quality, processing and storage attributes were examined in hot- and cold-boned beef (90 min and 24 h postmortem, respectively) post from two muscles (M. biceps femoris [BF] and M. pectoralis profundus [PP]) injected with curing brines at conv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4534355d88419b5ea14e2d8216ab88a
https://doi.org/10.1111/jfq.12179
https://doi.org/10.1111/jfq.12179
Publikováno v:
Meat Science. 85:230-234
This study evaluated the efficacy of injection with enhancement solutions containing sodium lactate (NaLac), potassium lactate (KLac), carrageenan, whey protein concentrate (WPC), yeast extract or fungal proteinases alone or in combination with NaCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a15ce165de182d24570127bd67484ee
https://doi.org/10.1016/j.meatsci.2010.01.003
https://doi.org/10.1016/j.meatsci.2010.01.003
Publikováno v:
Meat Science. 84:651-654
Three treatments, blade tenderisation (BT), needle tenderisation (NT) and enhancement by brine injection+vacuum-pulsing (VP), were applied to each of two muscles from beef forequarter, M. pectoralis profundus and M. supraspinatus, and two from the ro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::680e827c5302b7806733742655e3c37b
https://doi.org/10.1016/j.meatsci.2009.10.026
https://doi.org/10.1016/j.meatsci.2009.10.026
Publikováno v:
Meat Science. 84:444-448
The aim was to investigate the effect of different cooking regimes on the cook yield and tenderness of non-injected and brine injected (0.5% residual NaCl) bovine M. triceps brachii caput longum (TB), M. supraspinatus (SP) and M. pectoralis profundus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b80e96178309842f8273788a7041d86a
https://doi.org/10.1016/j.meatsci.2009.09.014
https://doi.org/10.1016/j.meatsci.2009.09.014
Publikováno v:
Meat Science. 81:313-320
This paper presents a novel and non-destructive approach to the appearance characterization and classification of commercial pork, turkey and chicken ham slices. Ham slice images were modelled using directional fractal (DF(0°;45°;90°;135°)) dimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc378fd23a1f665da228e65e3b009491
https://doi.org/10.1016/j.meatsci.2008.08.009
https://doi.org/10.1016/j.meatsci.2008.08.009
Publikováno v:
Meat Science. 77:314-323
The development of a dry curing process using physical treatments to promote the diffusion of the cure ingredients was studied. Vacuum pulsing with and without tumbling, continuous vacuum, and tumbling only treatments were compared with a conventiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::434f836467e5257dfec51dd40a0c7b45
https://doi.org/10.1016/j.meatsci.2007.03.021
https://doi.org/10.1016/j.meatsci.2007.03.021
Publikováno v:
Meat Science. 60:271-277
The effect of cooling method and injection level on cooling rate, weight loss and quality of large cooked ham joints was investigated. Two cooling methods, vacuum (VC) and conventional (CC) and two injection levels (20 and 30%) were examined. VC redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d4fd8c7e948387521de737f36757777
https://doi.org/10.1016/s0309-1740(01)00133-4
https://doi.org/10.1016/s0309-1740(01)00133-4
Publikováno v:
Journal of Food Engineering. 47:139-147
The influence of vacuum cooling (VC) on the quality of a cooked beef product injected with brine over a range of levels was studied as compared with a control water immersion (WI) cooling system. Samples were cooked in an oven at 82°C until core tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df6312abc7f104361d6eadd620be2608
https://doi.org/10.1016/s0260-8774(00)00110-2
https://doi.org/10.1016/s0260-8774(00)00110-2
Publikováno v:
Scopus-Elsevier
Three cooling regimes, vacuum (VC), blast (BC) and slow cooling (SC), were compared for their effect on cooling rate, weight loss and quality of large cooked ham joints. Vacuum cooling reduced the cooling rate (70-4°C) significantly (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e9ba724f06151a86765ca5d72c8be35
https://doi.org/10.1016/s0309-1740(00)00052-8
https://doi.org/10.1016/s0309-1740(00)00052-8
Publikováno v:
LWT - Food Science and Technology. 33:21-29
The influence of vacuum cooling on the quality of large cooked beef joints injected with brine was studied as compared with conventional cooling methods including air-blast, slow-air and water-immersion cooling. Samples were cooked in an oven at 80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::557f4faccacbda9ae868b6373ba6be82
https://doi.org/10.1006/fstl.1999.0603
https://doi.org/10.1006/fstl.1999.0603