Proteins as potential endpoint temperature indicators for ground beef patties

Proteins as potential endpoint temperature indicators for ground beef patties

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Wang, S. F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 1 (1996), p. 5-7
Materias:	Cocción Temperatura Carne Enzimas Lactato deshidrogenasa Fosfatasa ácida Alimentos Productos procesados Productos de la carne Industria alimentaria
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties

Precooked reduced-fat beef patties chemical and sensory quality as affected by sodium ascorbate, lactate and phosphate
por: KULSHRESTHA,

Variations in internal color of cooked beef patties
por: VAN LAACH, R.L.J.M.

Qualitative and quantitative textural assessment of cooked ground beef patties
por: Spadaro, V.

Qualitative and quantitative textural assessment of cooked ground beef patties
por: SPADARO, Victoria

Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties
por: Sair, A.

Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
por: Berry, B.

Myoglobin oxidative state affects internal cooked color development in ground beef patties
por: Warren, K. E.

Natural antioxidant extract from fenugreek (Trigonella foenjmgraecum) for ground beef patties
por: Hettiarachchy, N. S.

Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties
por: DEMOS, B.

Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry
por: Murphy, R.

Iradiated ground beef sensory and quality changes during storage under various packaging
por: MURANO, P.

Cooking temperature of turkey ham affects lactate dehydrogenase, serum albumin and immunoglobulin G as determined by ELISA
por: Smith, D.M.

Cooking temperature of turkey ham affects lactate dehydrogenase, serum albumin and immunoglobulin G as determined by ELISA
por: Smith, D.M.

Influencia de especies forestales sobre la actividad de las enzimas fosfatasa ácida y proteasas en un suelo de bosque

Quality of broiled beef patties supplemented with wheat germ protein flour
por: ROCHA-GARSA, Ana E.

OAT-Bran-Based ingredient blend replaces fat in ground beef and pork sausage

Formation of trans fatty acids in ground beef and frankfurters due to irradiation
por: Fan, X.

Storage stability of ground pork containing meat from an advanced meat revovery system
por: Calhoun, C. M.

Estudio de la fosfatasa ácida y alcalina en suelos de la Región Pampeana Norte del área sojera argentina
por: Fernández, Leticia Andrea

Innover grâce à la coextrusion
por: Gattegno, I.

Lipid oxidation potential of beef, chicken, and pork
por: RHEE, K.S.

Lipid oxidation potential of beef, chiken, and pork
por: RHEE, K.S.

Effects of antioxidants and gamma irradiation on the shelf life of beef patties
por: Lee, Ju-Woon

Evaluation of antioxidant effects of raisin paste in cooked ground beef, pork, and chicken
por: Vasavada, M. N.

The effect of marination and cooking regimes on the water-binding properties and tenderness of beef and bison top round roasts

Contenido de nitrito de productos cárnicos ahumados elaborados en Cuba
por: García-Roche, M. O.

Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (Oxidative stability of cooked patties)

Funcionalidades en carnes procesadas
por: Keaton, Jimmy

Une enzyme qui agit à l'envers, en polymérisant les protéines
por: LANGLEY-DANYSZ, Pernette

Ingredients for meat and poultry products
por: Pszczola, Donald E.

Temperature histories at critical points and recommended cooking time for whole turkeys baked in a conventional oven
por: CHANG, H.

Almacenaje y expedición de carne y productos cárnicos : INAI0108 /
por: Aragonés Mendoza, Javier Florencio,
Publicado: (2023)

Acondicionamiento de la carne para su uso industrial : INAI0108 /
por: Aragonés Mendoza, Javier Florencio,
Publicado: (2023)

Efecto de la fertilización fosfatada con cachaza sobre la actividad microbiana del suelo y la absorción de fósforo en caña de azúcar (Saccharum spp.)
por: Saucedo Castillo, Orlando, et al.
Publicado: (2015)

¿Cómo bajar costos y mejorar subproductos?
por: Hansen, Dorthe Naundrup

Texture and storage stability of processed beefsticks as affected by glycerol and moisture levels
por: BARRETT, A.

Estabilidad de platos precocinados en relación al proceso de conservación. I. Ensayos con guisados de carne
por: Carbonell, J. V.

Elaboración de preparados cárnicos frescos : INAI0108 /
por: Oña Baquero, Carmen María de,
Publicado: (2023)

Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters
por: Eilert, S. J.