134 related articles for article (PubMed ID: 7086008)
1. Consumer acceptability of ground venison.
Brittin HC; Armes CL; Ramsey CB; Simpson CD
J Am Diet Assoc; 1982 Jun; 80(6):557-60. PubMed ID: 7086008
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Chemistry in the kitchen. Making ground meat more healthful.
Small DM; Oliva C; Tercyak A
N Engl J Med; 1991 Jan; 324(2):73-7. PubMed ID: 1984186
[TBL] [Abstract][Full Text] [Related]
4. Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour.
Alakali JS; Irtwange SV; Mzer MT
Meat Sci; 2010 Jun; 85(2):215-23. PubMed ID: 20374888
[TBL] [Abstract][Full Text] [Related]
5. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
Maughan C; Martini S
J Food Sci; 2012 Feb; 77(2):S115-21. PubMed ID: 22339550
[TBL] [Abstract][Full Text] [Related]
6. Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
Wheeler TL; Shackelford SD; Koohmaraie M
J Anim Sci; 1999 Dec; 77(12):3219-24. PubMed ID: 10641867
[TBL] [Abstract][Full Text] [Related]
7. Consumer evaluation of venison sensory quality: effects of sex, body condition score and carcase suspension method.
Hutchison CL; Mulley RC; Wiklund E; Flesch JS
Meat Sci; 2010 Oct; 86(2):311-6. PubMed ID: 20579815
[TBL] [Abstract][Full Text] [Related]
8. Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.
Myers AJ; Scramlin SM; Dilger AC; Souza CM; McKeith FK; Killefer J
Meat Sci; 2009 May; 82(1):59-63. PubMed ID: 20416586
[TBL] [Abstract][Full Text] [Related]
9. European citizen and consumer attitudes and preferences regarding beef and pork.
Verbeke W; Pérez-Cueto FJ; Barcellos MD; Krystallis A; Grunert KG
Meat Sci; 2010 Feb; 84(2):284-92. PubMed ID: 20374787
[TBL] [Abstract][Full Text] [Related]
10. Quality factors in beef, pork, and lamb cooked by microwaves.
Korschgen BM; Baldwin RE; Snider S
J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
[TBL] [Abstract][Full Text] [Related]
11. Quality attributes and composition of meat from red deer (Cervus elaphus), fallow deer (Dama dama) and Aberdeen Angus and Holstein cattle (Bos taurus).
Bureš D; Bartoň L; Kotrba R; Hakl J
J Sci Food Agric; 2015 Aug; 95(11):2299-306. PubMed ID: 25298298
[TBL] [Abstract][Full Text] [Related]
12. Determination of the effect of brand and product identification on consumer palatability ratings of ground beef patties.
Wilfong AK; McKillip KV; Gonzalez JM; Houser TA; Unruh JA; Boyle EA; O'Quinn TG
J Anim Sci; 2016 Nov; 94(11):4943-4958. PubMed ID: 27898955
[TBL] [Abstract][Full Text] [Related]
13. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
[TBL] [Abstract][Full Text] [Related]
14. Flavor quality of antioxidant-treated, cooked, ground beef patties.
Van De Riet SJ; Hard MM
J Am Diet Assoc; 1979 Nov; 75(5):556-9. PubMed ID: 574146
[TBL] [Abstract][Full Text] [Related]
15. [Evaluation of the meat quality of game].
Stolle A; Marx H; Kühnlein C
Zentralbl Veterinarmed B; 1995 Aug; 42(6):345-54. PubMed ID: 8578914
[TBL] [Abstract][Full Text] [Related]
16. Do all the consumers accept marbling in the same way? The relationship between eating and visual acceptability of pork with different intramuscular fat content.
Font-i-Furnols M; Tous N; Esteve-Garcia E; Gispert M
Meat Sci; 2012 Aug; 91(4):448-53. PubMed ID: 22429803
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.
Fulton C; Davis C
J Am Diet Assoc; 1975 Sep; 67(3):227-31. PubMed ID: 1151028
[TBL] [Abstract][Full Text] [Related]
19. Consumer sensory evaluations of aging effects on beef quality.
Brewer S; Novakofski J
J Food Sci; 2008 Jan; 73(1):S78-82. PubMed ID: 18211374
[TBL] [Abstract][Full Text] [Related]
20. Consumers prefer unseasoned lean ground beef patties to patties made from turkey breast or emu.
Miller MJ; Holben DH
J Am Diet Assoc; 1999 Feb; 99(2):224-6. PubMed ID: 9972194
[No Abstract] [Full Text] [Related]
[Next] [New Search]
