245 related articles for article (PubMed ID: 30308333)
1. Cooked color of precooked ground beef patties manufactured with mature bull trimmings.
Hollenbeck JJ; Apple JK; Yancey JWS; Johnson TM; Kerns KN; Young AN
Meat Sci; 2019 Feb; 148():41-49. PubMed ID: 30308333
[TBL] [Abstract][Full Text] [Related]
2. Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties.
Sair AI; Booren AM; Berry BW; Smith DM
J Food Prot; 1999 Feb; 62(2):156-61. PubMed ID: 10030635
[TBL] [Abstract][Full Text] [Related]
3. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
Shrestha S; Cornforth D; Nummer BA
J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
[TBL] [Abstract][Full Text] [Related]
4. Acid phosphatase activity and color changes in consumer-style griddle-cooked ground beef patties.
Lyon BG; Davis CE; Windham WR; Lyon CE
J Food Prot; 2001 Aug; 64(8):1199-205. PubMed ID: 11510660
[TBL] [Abstract][Full Text] [Related]
5. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
Lyon BG; Berry BW; Soderberg D; Clinch N
J Food Prot; 2000 Oct; 63(10):1389-98. PubMed ID: 11041139
[TBL] [Abstract][Full Text] [Related]
6. Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef.
Pietrasik Z; Gaudette NJ; Klassen M
Meat Sci; 2016 Mar; 113():41-50. PubMed ID: 26610290
[TBL] [Abstract][Full Text] [Related]
7. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
Colindres P; Brewer MS
J Sci Food Agric; 2011 Mar; 91(5):963-8. PubMed ID: 21254072
[TBL] [Abstract][Full Text] [Related]
8. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
Rojas MC; Brewer MS
J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
[TBL] [Abstract][Full Text] [Related]
9. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
Manios SG; Skandamis PN
Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379
[TBL] [Abstract][Full Text] [Related]
10. Postcooking temperature changes in beef patties.
Berry BW; Bigner-George ME
J Food Prot; 2001 Sep; 64(9):1405-11. PubMed ID: 11563519
[TBL] [Abstract][Full Text] [Related]
11. Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH-Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef.
Djimsa BA; Abraham A; Mafi GG; VanOverbeke DL; Ramanathan R
J Food Sci; 2017 Feb; 82(2):304-313. PubMed ID: 28099768
[TBL] [Abstract][Full Text] [Related]
12. Beef patty composition: effects of fat content and cooking method.
Berry BW; Leddy K
J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796
[TBL] [Abstract][Full Text] [Related]
13. 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 JW; Apple JK; Wharton MD
J Anim Sci; 2016 Oct; 94(10):4434-4446. PubMed ID: 27898853
[TBL] [Abstract][Full Text] [Related]
14. Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties.
Carballo DE; Caro I; Andrés S; Giráldez FJ; Mateo J
Food Res Int; 2018 Sep; 111():342-350. PubMed ID: 30007695
[TBL] [Abstract][Full Text] [Related]
15. Effect of erythorbic acid on cooked color in ground beef.
Phillips AL; Mancini R; Sun Q; Lynch MP; Faustman C
Meat Sci; 2001 Jan; 57(1):31-4. PubMed ID: 22061164
[TBL] [Abstract][Full Text] [Related]
16. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef.
Suman SP; Faustman C; Lee S; Tang J; Sepe HA; Vasudevan P; Annamalai T; Manojkumar M; Marek P; Venkitanarayanan KS
Meat Sci; 2005 Feb; 69(2):363-9. PubMed ID: 22062829
[TBL] [Abstract][Full Text] [Related]
17. Influence of Sous Vide Cooking on Ground Beef Patties.
Douglas SL; Bernardez-Morales GM; Nichols BW; Belk AD; Reyes TM; Ball JJ; Sawyer JT
Foods; 2023 Oct; 12(19):. PubMed ID: 37835317
[TBL] [Abstract][Full Text] [Related]
18. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
Min B; Cordray JC; Ahn DU
J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
[TBL] [Abstract][Full Text] [Related]
19. Validation of cooking times and temperatures for thermal inactivation of Yersinia pestis strains KIM5 and CDC-A1122 in irradiated ground beef.
Porto-Fett AC; Juneja VK; Tamplin ML; Luchansky JB
J Food Prot; 2009 Mar; 72(3):564-71. PubMed ID: 19343945
[TBL] [Abstract][Full Text] [Related]
20. Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef.
Sørheim O; Ofstad R; Lea P
Meat Sci; 2004 Jun; 67(2):231-6. PubMed ID: 22061318
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]