Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating
نویسندگان
چکیده
منابع مشابه
Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.
A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference ...
متن کاملThe effect of meat marinating with lactic and citric acid on some physicochemical and electrophoretic pattern of beef burger
Background: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...
متن کاملelemental composition of muscle tissue of various beef breeds reared under intensive production systems
concentrations of major nutritional and trace elements (ca, p, mg, na, k, fe, zn, cu, mn, se,co, cr, ni, sr, ba) and toxic heavy metals (cd, pb) were analyzed in the meat of limousin, red angus andsalers bulls. elements were determined using inductively coupled plasma emission atomic spectrometry. theconducted research showed that the meat of compared breeds differed in the concentrations of cu...
متن کاملConsumer Acceptance and Value of Beef from Various Countries of Origin
steaks with slight marbling, even when tenderness was held constant. The following research was conducted to determine sensory differences and consumer value of domestic grain-fed beef steaks compared to steaks from grass-fed beef in Australia and grain-fed beef in Cananda. Procedure Steak Preparation Fresh (unfrozen) Australian grass-fed and Canadian AAA beef strip loins (IMPS #180) were purch...
متن کاملA Comparative Study of Biodiesel Production from Beef Bone Marrow
This study is concerned with the viability of producing biodiesel from waste beef bone fat and evaluate this product according to the quality requirements defined by ASTM D- 6751. Accordingly, beef bone fat was heated to remove the moisture under vacuum at 60 . Alkaline Catalysed Transesterfication was carried out by using 6:1 molar ratio of ethanol to fat in the presence of 1% w/w sodium hydr...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2017
ISSN: 2575-985X
DOI: 10.22175/mmb2018.03.0004