Search Results

There are 95157 results for: content related to: Roasting vs Cooking in a Model System: Tenderness of Bull Adductor Muscle, Conventionally Chilled or Electrically Stimulated—Hot Boned

  1. LAMB AND BEEF ROASTS COOKED FROM THE FROZEN STATE BY DRY AND MOIST HEAT

    Journal of Food Science

    Volume 37, Issue 2, March 1972, Pages: 226–229, DIANE C. FERGER, DOROTHY L. HARRISON and LOIS L. ANDERSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1972.tb05822.x

  2. EFFECTS OF END POINT AND OVEN TEMPERATURES ON BEEF ROASTS COOKED IN OVEN FILM BAGS AND OPEN PANS

    Journal of Food Science

    Volume 38, Issue 7, November 1973, Pages: 1205–1210, TERESA A. SHAFFER, DOROTHY L. HARRISON and LOIS L. ANDERSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1973.tb07239.x

  3. Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle

    Journal of Food Science

    Volume 34, Issue 6, November 1969, Pages: 486–489, D. JEAN SEARCY, DOROTHY L. HARRISON and LOIS L. ANDERSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1969.tb12066.x

  4. Evaluation of Microwave Cooking Procedures and Ovens for Devitalizing Trichinae in Pork Roasts

    Journal of Food Science

    Volume 48, Issue 3, May 1983, Pages: 856–860, W. J. ZIMMERMANN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb14916.x

  5. Qualities of Chunked and Formed Lamb Roasts

    Journal of Food Science

    Volume 49, Issue 5, September 1984, Pages: 1376–1379, M. S. BREWER, R. A. FIELD, J. C. WILLIAMS, G. J. MILLER, H. R. CROSS and J. L. SECRIST

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb14994.x

  6. THE EFFECT OF INSTITUTIONAL HOLDING METHODS ON COLD AND HOT BONED RESTRUCTURED BEEF ROAST

    Foodservice Research International

    Volume 5, Issue 4, December 1990, Pages: 245–259, JANET M. NOBLE, PAMELA S. McMAHON and LARRY W. DOUGLASS

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1745-4506.1990.tb00137.x

  7. Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts

    Journal of Food Science

    Volume 49, Issue 6, November 1984, Pages: 1636–1637, LISA A. SMITH, SHARON L. SIMMONS, FLOYD K. McKEITH, PETER J. BECHTEL and PAMELA L. BRADY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb12869.x

  8. DEXTROSE LEVEL AND OVEN TEMPERATURE EFFECTS ON WARMED-OVER FLAVOR DEVELOPMENT IN BEEF TOP ROUND ROASTS

    Journal of Muscle Foods

    Volume 6, Issue 1, February 1995, Pages: 63–74, K.A. DUNLAVY and J.W. LAMKEY

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1995.tb00557.x

  9. National In-Home Consumer Evaluation of Pork Roasts From Pigs Administered Porcine Somatotropin (pSt)

    Journal of Food Science

    Volume 58, Issue 3, May 1993, Pages: 480–481, K.J. PRUSA, C.A. FEDLER and L.F. MILLER

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb04304.x

  10. Differences Between Conventionally Cooked Top Round Roasts and Semimembranosus Muscle Strips Cooked in a Model System

    Journal of Food Science

    Volume 47, Issue 5, September 1982, Pages: 1603–1607, MICHELE D. McDOWELL, DOROTHY L. HARRISON, CAROL PACEY and MARTHA B. STONE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb04992.x

  11. Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium Lactate

    Journal of Food Science

    Volume 56, Issue 5, September 1991, Pages: 1141–1146, L.S. PAPADOPOULOS, R.K. MILLER, G.R. ACUFF, L.M. LUCIA, C. VANDERZANT and H.R. CROSS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb04720.x

  12. PHYSICAL CHARACTERISTICS OF BEEF ROASTS PREPARED WITH DIFFERENT FOODSERVICE COOKING METHODS

    Journal of Muscle Foods

    Volume 4, Issue 2, April 1993, Pages: 119–139, K.E. BELK, G.L. LUCHAK and R.K. MILLER

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1993.tb00497.x

  13. BOVINE MUSCLE COOKED FROM THE FROZEN STATE AT LOW TEMPERATURE

    Journal of Food Science

    Volume 41, Issue 2, March 1976, Pages: 411–416, E. KARLA VOLLMAR, DOROTHY L. HARRISON and MARGARET G. HOGG

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb00630.x

  14. Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts

    Journal of Food Science

    Volume 55, Issue 3, May 1990, Pages: 658–660, JANET M. NOBLE, PAMELA S. McMAHON, D. L. SEMAN, W. G. MOODY and LARRY W. DOUGLASS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb05200.x

  15. Effects of Electrical Stimulation and Hot-Boning on Physical Changes, Cooking Time and Losses, and Tenderness of Beet Roasts

    Journal of Food Science

    Volume 47, Issue 1, January 1982, Pages: 210–213, E. E. RAY, D. M. STIFFLER and B. W. BERRY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb11061.x

  16. LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS

    Journal of Food Science

    Volume 45, Issue 2, March 1980, Pages: 178–181, H. E. JONES JR., C. B. RAMSEY, R. C. HINES and T. L. HOES

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb02571.x

  17. You have full text access to this OnlineOpen article
    Determination of optimum oven cooking procedures for lean beef products

    Food Science & Nutrition

    Volume 3, Issue 6, November 2015, Pages: 475–485, Argenis Rodas-González, Ivy L. Larsen, Bethany Uttaro, Manuel Juárez, Joyce Parslow and Jennifer L. Aalhus

    Version of Record online : 24 APR 2015, DOI: 10.1002/fsn3.229

  18. COOKING METHODS FOR ELIMINATION OF Salmonella typhimurium EXPERIMENTAL SURFACE CONTAMINANT FROM RARE DRY-ROASTED BEEF ROASTS

    Journal of Food Science

    Volume 45, Issue 2, March 1980, Pages: 270–273, L. C. BLANKENSHIP, C. E. DAVIS and G. J. MAGNER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb02593.x

  19. Palatability and Storage Characteristics of Precooked Beef Roasts

    Journal of Food Science

    Volume 54, Issue 1, January 1989, Pages: 3–6, CHARLES R. STITES, FLOYD K. MCKEITH, PETER J. BECHTEL and TOM R. CARR

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1989.tb08553.x

  20. Turkey Quality as Affected by Ovens of Varying Energy Costs

    Journal of Food Science

    Volume 48, Issue 3, May 1983, Pages: 853–855, MARSHA McNEIL and MARJORIE P. PENFIELD

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb14915.x