Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Free amino acids in porcine muscle aged one or eight days (1969)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 17 (1969), S. 902-903 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60164a026
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Eating quality, sulfhydryl content, and TBA [2-thiobarbituric acid] values of turkey breast muscle (1972)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 20 (1972), S. 706-708 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60181a014
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Methods for analyzing percentage lipid of ground beef and beef-soy blends (1975)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 23 (1975), S. 588-590 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60199a041
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Sensory and Physical Characteristics of Reduced-Fat Turkey Frankfurters with Modified Corn Starch and Water (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Twenty formulations for turkey frankfurters were evaluated using 2.379 to 6.621% modified corn starch and 20.93 to 35.07% water. Cooked frankfurters were evaluated by a descriptive panel. Internal color, compression, percentages fat and moisture, purge loss, and pH were measured. Levels of starch and water affected percentages of fat and moisture of the batter. Frankfurters with low levels of starch were more yellow, firmer, and not as cohesive as those with high levels. Frankfurters with high levels of water were softer, lighter in color, and juicier than those with less water. Increased levels of starch and water maximized organ meat/metallic flavor. For optimal sensory and physical attributes, the predicted levels should be starch 2.3% and added water 33.6%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12253.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    COMPOSITION AND SENSORY CHARACTERISTICS OF HOT-BONED, TUMBLED, TURKEY BREAST MUSCLE (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 11 (1988), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Turkey breast muscles were processed conventionally and hot-boned. Hot-boned breasts were chilled or tumbled in ice or ice and solutions of NaCl or Lem-O-Fos. Tumbling tended to increase “moisture pickup” and cooking losses; chilling in an ice and Lem-O-Fos mixture tended to decrease cooking losses and increase percentage moisture in cooked samples. Panelists scored flavor of muscles marinated in NaCl as significantly saltier than other muscles. Firmness and cohesiveness of samples hot-boned with no additional treatment tended to be greater than of other treatments.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1988.tb00883.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    FUNCTIONAL PROPERTIES OF SORGHUM FLOUR AS AN EXTENDER IN GROUND BEEF PATTIES (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 22 (1999), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Patties were formulated with 20% fat ground beef and sorghum flour (SF) at 2, 4, and 6% levels (10, 20, and 30% as rehydrated 1:4 with water). Beef patties containing SF had higher pH, greater yield, less total cooking loss, less shrinkage in diameter, and less increase in thickness than those without SF. Water activity of cooked patties was not affected by addition of SF. Fat and water retentions of beef patties increased as the level of SF increased. Hunterlab a values (redness) for raw patties decreased as the level of SF increased, but a values for cooked patties were not influenced by level of SF. Shear force and compression of cooked patties decreased as the level of SF increased. Meat aroma and flavor decreased, but sorghum aroma and flavor of cooked patties increased as the level of SF increased. Tenderness of cooked patties increased as the level of SF increased, but juiciness of cooked patties was not affected.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1999.tb00926.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Effects of cooking methods, internal end-point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end-point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end-point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than special-fed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05131.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    Statistical Designs and Panel Training/Experience for Sensory Analysis (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples from six experimental treatments (in a factorial arrangement) were presented to a three-member, trained-experienced panel and an eight-member semi-trained panel in either a randomized complete block (RCB) design or a balanced incomplete block (BIB) design. The experiment was repeated three times using chicken, turkey, and poultry frankfurters representing three levels of variation in experimental units. Flavor and textural characteristics were evaluated. Neither design was consistently more advantageous than the other; however, residual error mean squares for textural characteristics scored by the trained-experienced panel were lower for the BIB design. The three-member, trained-experienced panel had lower residual error mean squares than did the semi-trained panel.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04515.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    Sensory Characteristics of Postmortem Papain Injected Turkey Cooked Conventionally or by Microwaves (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sensory characteristics of papain-injected turkey breast muscle cooked in microwave or conventional ovens were evaluated by a panel. Off-flavor and mealiness developed in intact turkey muscles injected with papain, but those levels of papain were not sufficient to tenderize the muscle. Samples cooked in conventional ovens had greater roast turkey flavor and were less juicy than samples cooked in microwave ovens.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04239.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    COMPARING METHODS OF ANALYSES FOR SELECTED TRACE ELEMENTS IN TURKEY MUSCLE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Selected trace elements were determined in dried, cooked turkey breast muscle (pectoralis major) by three methods: atomic absorption spectro-photometry, (AAS), neutron activation analysis (NAA), and x-ray fluorescence (XRF). Atomic absorption and NAA gave similar values for zinc, but XRF determinations were significantly higher. Iron values were higher when determined by XRF than when determined by AAS. Neutron activation and XRF gave similar values for rubidium. Copper and iron were not detectable by NAA and copper not detectable by XRF. Generally, atomic absorption spectrophotometry was the most precise method.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12619.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...