Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
This study evaluated the effect of brining with phosphates on the physico-chemical and
sensory features of sous-vide and roasted cooked lamb. Lamb loins (n= 48) were injected …
sensory features of sous-vide and roasted cooked lamb. Lamb loins (n= 48) were injected …
[HTML][HTML] Effects of enhancement and modified atmosphere packaging on flavor and tenderness of dark-cutting beef
ML Denzer, AM Cassens, KM Wills… - Meat and Muscle …, 2020 - iastatedigitalpress.com
The objective of this study was to evaluate the effects of rosemary/beef flavor enhancement
and modified atmosphere packaging (MAP) on retail display color and palatability of beef …
and modified atmosphere packaging (MAP) on retail display color and palatability of beef …
Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to …
ARH Parks, MM Brashears, JN Martin, WD Woerner… - Meat science, 2012 - Elsevier
Previous research indicates that lactic acid bacteria (LAB) can inhibit pathogenic bacteria.
This research evaluated effects of LAB inclusion on the shelf life of traditionally packaged …
This research evaluated effects of LAB inclusion on the shelf life of traditionally packaged …
Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride
JC Brooks, JM Mehaffey, JA Collins… - Journal of animal …, 2010 - academic.oup.com
Two trials investigated zilpaterol hydrochloride (ZH) feeding duration, enhancement, blade
tenderization, and postmortem aging effect on Warner-Bratzler shear force (WBSF; trial 1) …
tenderization, and postmortem aging effect on Warner-Bratzler shear force (WBSF; trial 1) …
Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark
CM Leick, PR Broadway, S Solaiman, JM Behrends - Meat science, 2012 - Elsevier
Goat loins (n= 22) were evaluated to test effects of 0, 15, and 30% dietary pine bark (PB) and
salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer …
salt, water, and phosphate enhancement on shelf-life, shear force (WBSF) and consumer …
Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive …
ARH Parks, MM Brashears, WD Woerner… - Journal of animal …, 2012 - academic.oup.com
Lactic acid bacteria (LAB) can reduce Escherichia coli O157: H7 and Salmonella spp. in
ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural …
ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural …
Potassium Carbonate Improves Fresh Pork Quality
MN LeMaster, SS Chauhan, EM England - 63rd International Congress of …, 2017 - brill.com
Phosphate is a component used to enhance meat products that improves color, water
holding capacity, and tenderness. However, phosphate is under scrutiny creating a need for …
holding capacity, and tenderness. However, phosphate is under scrutiny creating a need for …
Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) and internalization and antimicrobial susceptibility of Salmonella …
S Pokharel - 2016 - ttu-ir.tdl.org
Marinated meat products hold a significant portion of the retail and foodservice meat
industry. The internalization and survivability after cooking of Shiga toxin-producing …
industry. The internalization and survivability after cooking of Shiga toxin-producing …