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There are 16503 results for: content related to: Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks

  1. Effects of Beef Carcass Electrical Stimulation and Hot Boning on Display Color of Unfrozen Vacuum Packaged Steaks

    Journal of Food Science

    Volume 50, Issue 4, July 1985, Pages: 881–883, J. R. CLAUS, D. H. KROPF, M. C. HUNT, C. L. KASTNER and M. E. DIKEMAN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb12971.x

  2. Considerations for Beef Tenderness Evaluations

    Journal of Food Science

    Volume 34, Issue 6, November 1969, Pages: 612–618, G. C. SMITH, Z. L. CARPENTER and G. T. KING

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1969.tb12103.x

  3. Tenderizing, Ageing, and Thawing Effects on Sensory, Chemical, and Physical Properties of Beef Steaks

    Journal of Food Science

    Volume 56, Issue 5, September 1991, Pages: 1125–1129, GREGORY E. MITCHELL, JANET E. GILES, SHERYLE A. ROGERS, LIAN T. TAN, ROSS J. NAIDOO and DREW M. FERGUSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb04717.x

  4. Microbiological Quality of Restructured and Conventional Steaks Manufactured from Electrically Stimulated Hot- and Cold-Boned Carcasses

    Journal of Food Science

    Volume 52, Issue 4, July 1987, Pages: 861–864, R.L. NEWSOME, D.L. SEMAN, B.E. LANGLOIS, W.G. MOODY, J.D. FOX and N. GAY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb14228.x

  5. EFFECT OF SPLEEN IN RESTRUCTURED BEEF

    Journal of Food Quality

    Volume 8, Issue 4, January 1986, Pages: 237–245, N. G. MARRIOTT, P. P. GRAHAM, C. K. SHAFFER and J. W. BOLING

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1986.tb00771.x

  6. Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks

    Journal of Food Science

    Volume 49, Issue 4, July 1984, Pages: 1021–1023, J. R. CLAUS, D. H. KROPF, M. C. HUNT, C. L. KASTNER and M. E. DIKEMAN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb10384.x

  7. Boning Methods and Binders Affect Bind and Sensory Characteristics of Structured Beef

    Journal of Food Science

    Volume 58, Issue 6, November 1993, Pages: 1231–1237, S.L. SCHAAKE, W.J. MEANS, W.G. MOODY, E.A. BOYLE and D.K. AARON

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb06154.x

  8. Tenderness and Retail Display Characteristics of Beef Tenderloin Steaks Comparing Kidney Fat Removal Times Under Different Processing and Storage Systems

    Journal of Food Science

    Volume 51, Issue 6, November 1986, Pages: 1411–1415, D. D. JOHNSON, S. T. WEIFFENBACH and R. L. WEST

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13823.x

  9. Effects of Electrical Stimulation, Aging, and Blade Tenderization on Hot-Boned Beef Psoas major and Triceps brachii Muscles

    Journal of Food Science

    Volume 48, Issue 1, January 1983, Pages: 131–135, M. LYON, C. L. KASTNER, M. E. DIKEMAN, M. C. HUNT, D. H. KROPF and J. R. SCHWENKE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb14806.x

  10. Effects of Electrical Stimulation and Hot Boning on Color Stability of Aerobic and Vacuum Packaged Restructured Beef Steaks

    Journal of Food Science

    Volume 51, Issue 2, March 1986, Pages: 268–272, D. L. SEMAN, W. G. MOODY, J. D. FOX and N. GAY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb11106.x

  11. Influence of Hot and Cold Boning on the Palatability, Textural and Economic Traits of Restructured Beef Steaks

    Journal of Food Science

    Volume 52, Issue 4, July 1987, Pages: 879–882, D. L. SEMAN, W. G. MOODY, J. D. FOX and N. GAY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb14232.x

  12. Effects of Pre-rigor Pressurization, Method of Restructuring, and Salt Level on Characteristics of Restructured Beef Steaks

    Journal of Food Science

    Volume 51, Issue 3, May 1986, Pages: 781–785, B. W. BERRY, J. J. SMITH, J. L. SECRIST and E. A. ELGASIM

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13932.x

  13. Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: S444–S449, Travis G. O'Quinn, J. Chance Brooks and Markus F. Miller

    Version of Record online : 16 JAN 2015, DOI: 10.1111/1750-3841.12775

  14. Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks

    Journal of Food Science

    Volume 55, Issue 5, September 1990, Pages: 1264–1267, R.C. JOHNSON, J.R. ROMANS, T.S. MULLER, W. J. COSTELLO and K.W. JONES

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb03911.x

  15. TEXTURAL PROPERTIES AND COLOR CHARACTERISTICS OF RESTRUCTURED BEEF STEAKS WITH SELECTED BINDERS AND NOMEAT ADJUNCTS

    Journal of Muscle Foods

    Volume 3, Issue 4, October 1992, Pages: 301–321, C.M. CHEN, D.L. HUFFMAN and W.R. EGBERT

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1992.tb00484.x

  16. Effect of Lyophilized Water Extract of Urtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 3059–3066, Muhammet Irfan Aksu, Hamideh Alinezhad and Ebru Erdemir

    Version of Record online : 24 SEP 2015, DOI: 10.1111/jfpp.12571

  17. Beef flavor: a review from chemistry to consumer

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 14, November 2015, Pages: 2783–2798, Chris R Kerth and Rhonda K Miller

    Version of Record online : 12 MAY 2015, DOI: 10.1002/jsfa.7204

  18. Effects of Electrical Stimulation, Hot Boning and Chilling on Bull Semimembranosus Muscle

    Journal of Food Science

    Volume 50, Issue 1, January 1985, Pages: 36–38, S. D. SHIVAS, C. L. KASTNER, M. E. DIKEMAN, M. C. HUNT and D. H. KROPF

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb13272.x

  19. STORAGE STABILITY, PALATABILITY AND HISTOLOGICAL CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF STEAKS

    Journal of Food Science

    Volume 44, Issue 6, November 1979, Pages: 1606–1614, R. A. PETERSOHN, D. G. TOPEL, H. W. WALKER, A. A. KRAFT and R. E. RUST

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1979.tb09100.x

  20. Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef

    Journal of Food Science

    Volume 69, Issue 1, January 2004, Pages: FCT45–FCT52, M. C. HUNT, R. A. MANCINI, K. A. HACHMEISTER, D. H. KROPF, M. MERRIMAN, G. de LDUCA and G. MILLIKEN

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2004.tb17854.x