Zobrazeno 1 - 10
of 54
pro vyhledávání: '"V. R. Cahill"'
Publikováno v:
Journal of Food Science. 57:841-844
Total microbial count was not adversely affected by lowering the holding temperature of fabricated beef roast from 60 o C to 54 o C or by 12 hr holding time. If a reduction in holding temperature is anticipated, then initial roast contamination and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91493495bd434eee75d19d15a6aff4db
https://doi.org/10.1111/j.1365-2621.1992.tb14306.x
https://doi.org/10.1111/j.1365-2621.1992.tb14306.x
Publikováno v:
Journal of Food Science. 56:1514-1518
Influence of pre- or post-rigor conditions, short or long-time tumbling and 1.25 or 2.25% salt on the physical and chemical properties, quality and yield of hams were examined. Curing pre-rigor did not inhibit rigor, but long term tumbling slowed rig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae28533092f40599d86438fed47879eb
https://doi.org/10.1111/j.1365-2621.1991.tb08629.x
https://doi.org/10.1111/j.1365-2621.1991.tb08629.x
Publikováno v:
Journal of Animal Science. 57:55-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c17092ecfc3087b200e9e1befac95fb5
https://doi.org/10.2527/jas1983.57155x
https://doi.org/10.2527/jas1983.57155x
Publikováno v:
Journal of Food Science. 53:97-101
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a07e476143f4143eb33de2b479c6f01
https://doi.org/10.1111/j.1365-2621.1988.tb10185.x
https://doi.org/10.1111/j.1365-2621.1988.tb10185.x
Publikováno v:
Journal of Food Science. 43:878-881
Tumbling for 30 min produced pork tissue which was soft and pliable with a creamy, tacky, exudate on the surface. After canning and cooking the tumbled cured product was more cohesive, slightly lighter in color and yielded a slightly reduced shear sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93f52bdac59863439f54ff3676a28ea1
https://doi.org/10.1111/j.1365-2621.1978.tb02445.x
https://doi.org/10.1111/j.1365-2621.1978.tb02445.x
Publikováno v:
Journal of Animal Science. 54:553-558
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::386df1086167e6e14eaadc67fd017412
https://doi.org/10.2527/jas1982.543553x
https://doi.org/10.2527/jas1982.543553x
Publikováno v:
Journal of Food Science. 46:1139-1143
Bovine Longissimus dorsi samples, collected aseptically 3 hr postmortem, were used to determine natural muscle enzyme activity. Samples of this tissue were inoculated with Pseudomonas putrefaciens or Lactobacillus casei and incubated 0, 1, 7, 14, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae7a58788ca6ba97a2d2c5bf5f1ca73b
https://doi.org/10.1111/j.1365-2621.1981.tb03010.x
https://doi.org/10.1111/j.1365-2621.1981.tb03010.x
Publikováno v:
Journal of Food Science. 48:848-852
Effects of display light, packaging methods and storage time on total aerobic, lipolytic and proteolytic counts and oxidative rancidity of fresh pork stored at 2 ± 1° C were studied at the initial, 7th, 14th and 21st day of storage. Display light s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4abeb04cf7a0a1a20181715405f30df4
https://doi.org/10.1111/j.1365-2621.1983.tb14914.x
https://doi.org/10.1111/j.1365-2621.1983.tb14914.x
Publikováno v:
Journal of Food Science. 43:297-300
An inexpensive alternative for areas of the world that use no protective covering on frozen beef was evaluated. Three-pound samples of Holstein cow rounds were packaged in medium density polyethylene film and stored at -22.3 ± 1°C. Packaging treatm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32f82eb30e36cc5894a3c69f76a50bd1
https://doi.org/10.1111/j.1365-2621.1978.tb02289.x
https://doi.org/10.1111/j.1365-2621.1978.tb02289.x
Publikováno v:
Journal of Food Science. 40:626-630
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bc2ea23feacb68c4346bc667a6b19e4
https://doi.org/10.1111/j.1365-2621.1975.tb12543.x
https://doi.org/10.1111/j.1365-2621.1975.tb12543.x