Cooking from a frozen state, endpoint temperature, and postcookery chilling affect internal and external color and cooking losses in ground beef patties.

被引：0

作者：

Hicks, Z. M. ^{[1
]}

Yancey, J. W. S. ^{[1
]}

Apple, J. A. ^{[1
]}

Johnson, T. M. ^{[1
]}

机构：

[1] Univ Arkansas, Div Agr, Dept Anim Sci, Fayetteville, AR 72701 USA

来源：

JOURNAL OF ANIMAL SCIENCE | 2017年 / 95卷

关键词：

cooked color; ground beef; persistent pinking;

D O I：

10.2527/asasmw.2017.387

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

387

引用

下载

页码：187 / 187

页数：1

共 10 条

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[2] Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties
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JOURNAL OF FOOD SCIENCE, 2006, 71 (03) : C216 - C221
[3] Effects of endpoint temperature on the internal color of pork patties of different myoglobin form, initial cooking state, and quality
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Dikeman, ME
Velazco, J
JOURNAL OF FOOD SCIENCE, 2002, 67 (03) : 1011 - 1015
[4] Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
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JOURNAL OF FOOD SCIENCE, 1998, 63 (05) : 797 - 800
[5] COOKING AND CHEMICAL-PROPERTIES OF RAW AND PRECOOKED FLAKED AND GROUND-BEEF PATTIES COOKED FROM THE FROZEN STATE
BERRY, BW
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JOURNAL OF FOOD SCIENCE, 1981, 46 (03) : 856 - 859
[6] FAT LEVEL AND FREEZING TEMPERATURE AFFECT SENSORY, SHEAR, COOKING AND COMPOSITIONAL PROPERTIES OF GROUND-BEEF PATTIES
BERRY, BW
JOURNAL OF FOOD SCIENCE, 1993, 58 (01) : 34 - &
[7] Lean Percentage, Storage Times, and Griddle Temperature Affect Raw and Cooked Visual and Instrumental Color and Cooking Loss in Fresh Ground Beef Patties
Hicks, Z. M.
Yancey, J. W. S.
Apple, J. A.
Johnson, T. M.
Jenschke, B. E.
JOURNAL OF ANIMAL SCIENCE, 2018, 96 : 80 - 80
[8] Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system
Brewer, MS
Novakofski, J
MEAT SCIENCE, 1999, 52 (04) : 443 - 451
[9] Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks
Yancey, J. W. S.
Apple, J. K.
Wharton, M. D.
JOURNAL OF ANIMAL SCIENCE, 2016, 94 (10) : 4434 - 4446
[10] Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks
Yancey, J. W. S.
Wharton, M. D.
Apple, J. K.
MEAT SCIENCE, 2011, 88 (01) : 1 - 7

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