28 research outputs found
BELLY THICKNESS EFFECTS ON THE PROXIMATE COMPOSITION, PROCESSING, AND SENSORY CHARACTERISTICS OF BACON
No full textComparison of the Effects of High and Low Voltage Electrical Stimulation on Quality-Indicating Characteristics of Beef Carcasses
No full textFatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine
No full textSimilarities and differences in composition and selected sensory attributes of reindeer, caribou and beef
No full textThe longissimus from caribou (n = 6), reindeer (n = 6) and beef (n = 6) were evaluated to determine differences in composition, color and sensory properties. Caribou contained the least fat followed by reindeer, and then beef (P 0.05) were found in ultimate pH or juiciness (sensory panel) among any of the products. Results from this study indicate that reindeer and caribou are a low-fat source of protein with desirable sensory characteristics
Effect of Electrical Stimulation and Steak Temperature at the Beginning of Cooking on Meat Tenderness and Cooking Loss
No full textProcessing Characteristics of Pork as Influenced by Porcine Somatotropin (pST) Administration to Growing Finishing Swine
No full textEffects of Certain Electrical Stimulation Parameters on Quality and Palatability of Beef
No full textSTORAGE CHARACTERISTICS OF WHOLESALE AND RETAIL CUTS FROM ELECTRICALLY STIMULATED LAMB CARCASSES
No full textTenderness Improvement of the Major Muscles of the Beef Carcass by Electrical Stimulation
No full textEvaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling
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