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Cooking loss components of beef from Nguni, Bonsmara and Angus steers
African beef cattle drip loss evaporation loss
2009/3/4
The effects of breed and ageing on beef cooking loss components were investigated. Correlations among the beef cooking loss components were also determined. Longissimus thoracis et lumborum (...
Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat
Conventional and Microwave Cooking Methods Nutritive Contents Quality Properties Chicken Meat
2009/1/16
Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric ac...
Effects of Fucoxanthin Addition to Ground Chicken Breast Meat on Lipid and Colour Stability during Chilled Storage, before and after Cooking
Fucoxanthin Chicken Breast Meat Lipid Peroxidation Meat Colour a-Tocopherol
2016/4/28
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ??tocopherol (Toc) were added to ground sampl...
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
Feeding Regimen Growth Type Tenderness Chemical Composition
2016/4/26
Steers (n = 335) of known genetic background from four fundamentally different growth types were subjected to two production systems to study differences in cooking loss (CL), tenderness, and chemical...