Browsing by Subject "426/574"

Now showing items 1-3 of 3

    • Method and system for estimating the tenderness of a meat product 
      Spadaro, Maria Victoria; Moreira, Rosana G.; Keeton, Jimmy T.; Allen, David H. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1999-12-14)
      A method for estimating the tenderness of a meat product is provided. The method includes determining the stress relaxation coefficient of a meat sample. One or more physical parameters of the meat sample are then determined ...
    • A method of preparing ready-to-eat intermediate moisture foodstuffs 
      Lusas, Edmund W.; Guzman, Gabriel J.; Doty, Steven C. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1994-04-05)
      A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water ...
    • Process for preparing a curd-like product from cottonseed and other oilseeds 
      Kajs, Theresa M. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1981-12-22)
      A bland curd-like product is derived from glandless cottonseed by an aqueous extraction process. After a heat treatment of a cottonseed "milk", coagulation is allowed to occur and the whey is separated. The coagulum is ...