… beef was commonly used in conventional markets by beef dealers to commit fraud in order to
gain larger income. The fraud has been in the form of combining beef and pork… temperature …

… of surimi-like pork were enhanced by … beef or pork surimilike materials for 48 hr. Addition
of cryoprotectants (3% or 6% sorbitol, 3% glycerol, or 3% sucrose) before freezing had no effect …

… was to determine the effect of temperature or method of cookery on the retention of high and
low quantities of intramuscular lipid in pork and beef when all extramuscular lipid and bone …

… used to predict the temperature effect on water activity and … them take into account the effect
of temperature. The GAB model … reasonably well the effect of temperature on water sorption …

… Pressure during grinding of 11.4 kg batches of beef or pork was … Pork fat is softer than beef
fat at the same temperature because of a greater degree of unsaturated fat. Therefore, pork …

… data on the effect of freezing and of various thawing temperatures upon … pork and beef.
The problems investigated were (1) the effect of freezing and of different thawing temperatures …

… Roasts were cooked to internal temperatures of 70C (beef) or 75C (pork) and evaluated …
to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed …

… of cooked beef and pork patties stored at 4 C for 8 d was determined. Fresh beef or pork lean
… Patties were formed, cooked to an internal temperature of 71 C, overwrapped in PVC, and …

… Table I shows the various levels of the selected vitamins and water contents of fresh and
roasted pork and beef. The effect of temperature and time on these vitamins and moisture …

… for both pork and beef. The objective of this study was to evaluate the effects of pumping,
cooking method and degree of doneness on color and palatability attributes of fresh pork. …