Add to ORKGFrom the Introduction): Abbreviated The present study was designed to compare the tenderness and quality of adjacent top-round roasts cooked at 300oF. and 200oF. oven temperatures
Three-inch pieces of beef semitendinosus muscles were cooked by microwaves for zero-, three-, four-,...
Top rounds from steers fed grain 0, 28, 56, or 84 days were removed and flaked in a Urschel Comitrol...
The primary objective of this study was to determine the optimal cooking rate and endpoint temperatu...
From the Introduction): Abbreviated The present study was designed to compare the tenderness and qua...
(Conclusions) Reducing the cooking temperature 100°F. below the currently recommended temperature fo...
A comparison between characteristics of oven-roasted beef semitendinosus muscle and muscle heated as...
The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
Tenderness, an important quality attribute of meat, is affected by many factors including rate of he...
The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic ...
The objectives of these studies were to determine the effects of cut, cooking method, and postmortem...
Abbreviated Summary I. SCOPE OF THE STUDY: The purpose of this study was to determine the effect of ...
Foodservice managers strive to control factors that affect yield, serving cost, and palatability of ...
Eighty roasts consisting of paired small and large, bone-in rib and boneless top-round cuts from fiv...
Tenderness, an important quality attribute of meat, is affected by many factors, including rate of h...
This archival publication may not reflect current scientific knowledge or recommendations
Three-inch pieces of beef semitendinosus muscles were cooked by microwaves for zero-, three-, four-,...
Top rounds from steers fed grain 0, 28, 56, or 84 days were removed and flaked in a Urschel Comitrol...
The primary objective of this study was to determine the optimal cooking rate and endpoint temperatu...
From the Introduction): Abbreviated The present study was designed to compare the tenderness and qua...
(Conclusions) Reducing the cooking temperature 100°F. below the currently recommended temperature fo...
A comparison between characteristics of oven-roasted beef semitendinosus muscle and muscle heated as...
The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
Tenderness, an important quality attribute of meat, is affected by many factors including rate of he...
The purpose of this study was to investigate the effect of roasting by electric, gas, or electronic ...
The objectives of these studies were to determine the effects of cut, cooking method, and postmortem...
Abbreviated Summary I. SCOPE OF THE STUDY: The purpose of this study was to determine the effect of ...
Foodservice managers strive to control factors that affect yield, serving cost, and palatability of ...
Eighty roasts consisting of paired small and large, bone-in rib and boneless top-round cuts from fiv...
Tenderness, an important quality attribute of meat, is affected by many factors, including rate of h...
This archival publication may not reflect current scientific knowledge or recommendations
Three-inch pieces of beef semitendinosus muscles were cooked by microwaves for zero-, three-, four-,...
Top rounds from steers fed grain 0, 28, 56, or 84 days were removed and flaked in a Urschel Comitrol...
The primary objective of this study was to determine the optimal cooking rate and endpoint temperatu...