Zobrazeno 1 - 10
of 46
pro vyhledávání: '"William G. Moody"'
Publikováno v:
Journal of food protection. 60(12)
Whole dry-cured (country-style) hams from six manufacturers were sliced and the slices randomly allotted into five treatment groups per manufacturer. One treatment group served as a control and slices in the four other treatment groups were inoculate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc07e98df0cf943bca7927f98e405941
https://pubmed.ncbi.nlm.nih.gov/31207742
https://pubmed.ncbi.nlm.nih.gov/31207742
Publikováno v:
Meat Science. 77:562-569
Previous research has shown that beef quality decreased with the age of cattle. In this study, beef trimmings from nine mature cows ( n = 9), equally representing three animal age groups (2–4, 6–8, and 10–12 yr), were restructured into steaks f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf3ee45451f66d92a1ced9cbf6001088
https://doi.org/10.1016/j.meatsci.2007.05.005
https://doi.org/10.1016/j.meatsci.2007.05.005
Publikováno v:
Meat Science. 65:539-546
Beef trimmings from cattle finished on forage or grain were restructured into steaks to enhance palatability. Steaks were treated with propyl gallate with or without a beefy flavoring agent, stored at −29 °C, and analyzed after 0, 1, 3, and 6 mont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22e1ab70aa4a790ca83d2bc6a05f06eb
https://doi.org/10.1016/s0309-1740(02)00246-2
https://doi.org/10.1016/s0309-1740(02)00246-2
Publikováno v:
Journal of Food Science. 65:96-100
Physical changes in chicken gastrocnemius myofibrils incubated in 0.1 to 1.0 M NaCl solutions with or without 10 mM ortho-(P), pyro-(PP), tripoly-(TPP) or hexameta- (HMP) phosphate at pH 6.0 were examined by phase-contrast microscopy, electrophoresis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6e27b71e3a7fe97d429cfa08f71c0be
https://doi.org/10.1111/j.1365-2621.2000.tb15962.x
https://doi.org/10.1111/j.1365-2621.2000.tb15962.x
Publikováno v:
Journal of the Science of Food and Agriculture. 80:1176-1182
Myofibrils isolated from post-rigor chicken Pectoralis major (PM, white) and Gastrocnemius (Gas, red) muscles were irrigated with various concentrations of NaCl (0.1–1.0 M) with or without 10 mM sodium pyrophosphate at pH 5.5 and 6.0. Structural ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38f4f10fabecb18cc4cd2b99276d64d8
https://doi.org/10.1002/1097-0010(200006)80:8<1176::aid-jsfa615>3.0.co
https://doi.org/10.1002/1097-0010(200006)80:8<1176::aid-jsfa615>3.0.co
Publikováno v:
International Journal of Food Science and Technology. 34:351-358
Summary Restructured beef steaks containing beef heart surimi were prepared. Changes in flavour, texture, thiobarbituric acid-reactive substances (TBARS), and compression force of the restructured steaks were evaluated after frozen storage (−29 °C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dee1d10832a857d5ac3b4ab082021ab
https://doi.org/10.1046/j.1365-2621.1999.00280.x
https://doi.org/10.1046/j.1365-2621.1999.00280.x
Publikováno v:
Journal of Food Science. 64:550-554
Low-fat beef sausages with 23% added water, 1 or 2.5% NaCl, 0.5% polysaccharide gums, and pH adjusted to 5.2, 5.6 or 6.2, were analyzed for textural properties. The - and -carrageenans increased (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a5e2f252545f6de68c878bd73302e86
https://doi.org/10.1111/j.1365-2621.1999.tb15083.x
https://doi.org/10.1111/j.1365-2621.1999.tb15083.x
Publikováno v:
Food Research International. 29:27-34
A total of 21 yearling steers (Angus sires × crossbreed dams) were allotted to three forage management systems: (a) pasture on Johnstone fescue (G); (b) grain on grass (GG); and (c) grain on grass with zeranol implant, a growth promoter (GGP). After
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18b47722955e64493361bb0ea9927812
https://doi.org/10.1016/0963-9969(95)00056-9
https://doi.org/10.1016/0963-9969(95)00056-9
Publikováno v:
LWT - Food Science and Technology. 29:123-128
Changes in myofibrillar proteins and pH in dark–firm–dry (DFD) and normal beef, and in pale–soft–exudative (PSE), normal and DFD pork were monitored duringpost mortemstorage (2 °C). The DFD beef exhibited an overall increase in pH during sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66314cb022f1a71fcfbfa6e9e7b7450f
https://doi.org/10.1006/fstl.1996.0016
https://doi.org/10.1006/fstl.1996.0016
Publikováno v:
Journal of Food Science. 58:1231-1237
Steaks, fabricated with hot- (HB) or cold-boned (CB) beef and structured with salt/phosphate (SP), sodium alginate (ALG), or ALG and albumin, were packaged aerobically and anaerobically and displayed at 2°C for up to 30 days to determine effects of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22cb1ec8f05fd12291161f2e39f80efa
https://doi.org/10.1111/j.1365-2621.1993.tb06154.x
https://doi.org/10.1111/j.1365-2621.1993.tb06154.x