Browsing by Subject "pork"
Now showing items 1-14 of 14
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(Texas Agricultural Extension Service, 1971)
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(Texas Agricultural Experiment Station, 1918)
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(Texas Agricultural Extension Service, 1968)
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(2015-02-27)A fresh intact muscle pork flavor lexicon was developed by obtaining cuts of pork (pork loins, shoulders, picnics, tenderloins, fresh ham legs, bellies, enhanced picnics and pork chops) from retail grocery stores. Varying ...
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(2011-10-21)Current industry chilling practices with and without the application of 2 percent L-lactic acid were compared for their effectiveness at reducing levels of Salmonella, Yersinia enterocolitica, Campylobacter coli, and common ...
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(2019-04-29)The restaurant industry has been trying to produce a better hamburger utilizing different formulations and grind treatments to affect flavor and texture attributes in ground beef patties. With each hamburger chain claiming ...
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(Texas Agricultural Experiment Station, 1919)
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(Texas Agricultural Experiment Station, 1918)
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(Texas Agricultural Experiment Station, 1918)
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(Texas A&M University, 2005-11-01)Fresh, boneless, vacuum-packaged pork loins were obtained from a commercial pork processor and used in a five-part study to examine the effects of sodium chloride (0, .125, .375, .75, 1.50%), sodium phosphates (0, .1, .2, ...
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(Texas Agricultural Extension Service, 1940)
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(Texas Agricultural Extension Service, 1916)
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(Texas Agricultural Extension Service, 1943)
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(2010-10-12)This study was conducted to develop and validate cleaning procedures for different processing equipment of varying complexity and to determine the efficacy of two different allergen tests. Following introduction of selected ...