Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Zeb Pietrasik"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 4, Pp 411-421 (2021)
Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat produc
Externí odkaz:
https://doaj.org/article/6758e96583c14ad7838800d7d3839bfe
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 4, Pp 411-421 (2021)
Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40ad0ff8e1aa3ba2960aa24b1e5ce23d
http://journal.pan.olsztyn.pl/Effect-of-Glucosamine-and-Ascorbic-Acid-Addition-on-Beef-Burger-Textural-and-Sensory,142926,0,2.html
http://journal.pan.olsztyn.pl/Effect-of-Glucosamine-and-Ascorbic-Acid-Addition-on-Beef-Burger-Textural-and-Sensory,142926,0,2.html
Autor:
Patricia L.A. Leighton, Zeb Pietrasik, Oscar López-Campos, Argenis Rodas-González, Jennifer Aalhus, Nuria Prieto
Publikováno v:
Meat science. 195
This study evaluated whether different colour intensities of ribeye steaks from dark-cutting (B4 grade) beef carcasses (Dark-B4DK/Moderate-B4MD) were similar in appearance and eating quality to steaks from normal (N) carcasses of lower marbling grade
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c61c5a99d79ed58d74ecd781b26e157
https://pubmed.ncbi.nlm.nih.gov/36274373
https://pubmed.ncbi.nlm.nih.gov/36274373
Autor:
Phyllis J. Shand, Zeb Pietrasik
Publikováno v:
Translational Animal Science
Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcdf5f1c51f4479942ed7a204b1af4ef
https://doi.org/10.1093/tas/txab139
https://doi.org/10.1093/tas/txab139
Autor:
Zeb Pietrasik, Olugbenga P. Soladoye
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(11)
BACKGROUND Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea star
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55c211a2f27fe70c990a3130222bb23d
https://pubmed.ncbi.nlm.nih.gov/33432585
https://pubmed.ncbi.nlm.nih.gov/33432585
Publikováno v:
Meat science. 172
Given the more recent interest in its flavour enhancing potential, the effects of the addition of glucosamine or glucosamine caramel on both technological and consumer acceptability of regular and reduced salt breakfast sausages were studied. A 2 ×
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b70ef74ba80dad39041e6b86308fbfbc
https://pubmed.ncbi.nlm.nih.gov/32980721
https://pubmed.ncbi.nlm.nih.gov/32980721
Autor:
Zeb Pietrasik, Olugbenga P. Soladoye
Publikováno v:
Meat science. 171
In an attempt to explore alternative ingredients that satisfy emerging consumers demand for clean label products, we investigated the impact of pea starches on functional properties, textural and eating quality of low-fat (LF) bologna. LF bologna pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce9f0f433f26311a0ea365db090c4c19
https://pubmed.ncbi.nlm.nih.gov/32853887
https://pubmed.ncbi.nlm.nih.gov/32853887
Publikováno v:
LWT - Food Science and Technology. 82:96-103
Microbial transglutaminase (MTGase) was used to introduce aromatic biogenic amine tyramine (TYR) into porcine skin gelatin (enzymatic amination) and the subsequent rheological properties of gelatin compared to non-treated controls were determined. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ccd3a7a47d263d24f30598002edf8dd
https://doi.org/10.1016/j.lwt.2017.04.031
https://doi.org/10.1016/j.lwt.2017.04.031
Publikováno v:
Meat Science. 129:127-134
The effects of high pressure processing (HPP; 600 MPa for 3 min at 8 °C) on the quality and shelf life of reduced sodium naturally-cured wieners was studied. HPP did not negatively impact processing characteristics and assisted in extending shelf li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::281b4b39ae16440a7a757a7174edbd83
https://doi.org/10.1016/j.meatsci.2017.02.020
https://doi.org/10.1016/j.meatsci.2017.02.020
Publikováno v:
Meat science. 161
Beef burgers (22% fat) were formulated to contain 5% of pea starch (PS), pea fibre (PF) or their combinations (PS:PF; 75:25, 50:50, 25:75). Wheat crumb treatment served as control. Incorporation of pea fractions into burgers did not affect (P > .05)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea732f2f81be0a66dcdfea1833033c66
https://pubmed.ncbi.nlm.nih.gov/31704474
https://pubmed.ncbi.nlm.nih.gov/31704474