Browsing by Subject "Myoglobin"
Now showing items 1-2 of 2
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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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(2011-02-22)The objective was to examine the use of acetic acid (AA) with xanthan gum (XG) or konjac flour (KF) to reduce variation in cooked color of ground beef patties varying in myoglobin and pH. Beef clods were selected from ...