Browsing by Subject "Sensory"
Now showing items 1-6 of 6
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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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(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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(2011-08-08)In an effort to increase beef demand, the beef industry has expanded beyond commodity beef merchandizing into value-added cuts. As these beef cuts are developed it is critical that the industry be able to characterize the ...
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(2021-04-14)High pH winemaking is a common problem all across the state of Texas. Texas is a warm growing climate with temperatures reaching above 100°F (38°C) during the summer. In warm weather growing climate, such as Texas, grapes ...
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(2012-02-14)This study was conducted to evaluate the impact of low-dose irradiation on beef quality and sensory attributes. Beef top rounds (n=10), bottom round flats (n=10), and knuckles (n=18) were collected from a commercial meat ...