Browsing by Subject "Flavor"
Now showing items 1-5 of 5
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(2014-01-13)Levels of positive and negative beef flavor attributes were created by identifying beef cuts that varied in quality grade, pH, and amount of connective tissue, then cooked to 58 °C and 80 °C utilizing a George Forman grill ...
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(2015-12-11)Beef flavor is an important component of consumer acceptance and overall liking; however, it is complex and is composed of multiple attributes. Additionally, consumer opinions vary in factors that drive acceptance and it ...
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(2017-12-07)Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Quality grade (marbling level), and cooked internal temperature may affect beef flavor. In this study, 54 treatments were ...
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(2015-12-01)Levels of positive and negative beef flavors attributes were created by cutting USDA Top Choice and Select beef top loin steaks to 1.3 cm or 3.8 cm thicknesses and cooking on a commercial flat top grill at 177°C or 232°C. ...
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(2017-07-28)The objective of this study was to characterize the impact of grilling temperature on ribeye, top loin and top sirloin steaks. Boneless ribeye rolls, top loin and top sirloin butt subprimals (n = 16 each, 48 total) were ...