THE THIOBARBITURIC ACID (TBA) test and sensory evaluations were used to assess the effectiveness of three dry heat preparations—microwave, microwave/convection combination and oven broiling—in retarding warmed‐over flavor (WOF) development in ground beef patties. Animals finished on pasture, 60 and 120‐day grain were used. The oven broiling method was found to delay WOF development in refrigerated patties. Taste panelists failed to detect differences in flavor as a result of cooking or animal diet. There was a significant (P \u3c 0.001) negative correlation (r=−0.66) between aroma and flavor scores and TBA values over time. Panelists were able to detect deteriorating changes in flavor and aroma after refrigerated storage. Copyright © 1986, ...
156 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1986.A beef flavor with many of th...
Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cook...
The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in co...
Chuck muscles and fat from silage plus grain‐ and forage‐fed steers were stored 7 days at 4°C before...
Typescript (photocopy).A nationwide survey, including 150 university and college food service manage...
The objective of this project was to evaluate how initial differences in raw beef lipid oxidation af...
The effect of oven temperature, dry-roasting, and breed on the eating quality of beef was determined...
Objective This study aimed to elucidate the effects of cooking conditions on the physicochemical and...
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classif...
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classif...
ABSTRACT Chicken patties from two formulations (equal proportions of white and dark meat, with and w...
Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed ...
Heat processed beef flavour (HPBF) is deteriorated by the storage environment, which is an urgent pr...
Hundreds or even thousands of volatile compounds present in meat have been documented. However, the ...
Seven muscles from 10 beef carcasses were cooked quickly or slowly and held 0 or 1 hour to explore t...
156 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1986.A beef flavor with many of th...
Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cook...
The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in co...
Chuck muscles and fat from silage plus grain‐ and forage‐fed steers were stored 7 days at 4°C before...
Typescript (photocopy).A nationwide survey, including 150 university and college food service manage...
The objective of this project was to evaluate how initial differences in raw beef lipid oxidation af...
The effect of oven temperature, dry-roasting, and breed on the eating quality of beef was determined...
Objective This study aimed to elucidate the effects of cooking conditions on the physicochemical and...
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classif...
The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classif...
ABSTRACT Chicken patties from two formulations (equal proportions of white and dark meat, with and w...
Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed ...
Heat processed beef flavour (HPBF) is deteriorated by the storage environment, which is an urgent pr...
Hundreds or even thousands of volatile compounds present in meat have been documented. However, the ...
Seven muscles from 10 beef carcasses were cooked quickly or slowly and held 0 or 1 hour to explore t...
156 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1986.A beef flavor with many of th...
Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cook...
The objective of the present study was to evaluate the occurrence of warmed-over flavour (WOF) in co...
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