排序方式: 共有3条查询结果,搜索用时 15 毫秒
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J.N. Martin J.C. Brooks L.D. Thompson J.W. Savell K.B. Harris L.L. May A.N. Haneklaus J.L. Schutz K.E. Belk T. Engle D.R. Woerner J.F. Legako A.M. Luna L.W. Douglass S.E. Douglass J. Howe M. Duvall K.Y. Patterson J.L. Leheska 《Meat science》2013
Beef nutrition is important to the worldwide beef industry. The objective of this study was to analyze proximate composition of eight beef rib and plate cuts to update the USDA National Nutrient Database for Standard Reference (SR). Furthermore, this study aimed to determine the influence of USDA Quality Grade on the separable components and proximate composition of the examined retail cuts. Carcasses (n = 72) representing a composite of Yield Grade, Quality Grade, gender and genetic type were identified from six regions across the U.S. Beef plates and ribs (IMPS #109 and 121C and D) were collected from the selected carcasses and shipped to three university meat laboratories for storage, retail fabrication, cooking, and dissection and analysis of proximate composition. These data provide updated information regarding the nutrient content of beef and emphasize the influence of common classification systems (Yield Grade and Quality Grade) on the separable components, cooking yield, and proximate composition of retail beef cuts. 相似文献
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Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees 总被引:1,自引:0,他引:1
Jennifer M. Leheska Janice Boyce J.C. Brooks Linda C. Hoover Leslie D. Thompson Mark F. Miller 《Journal of food science》2006,71(3):S249-S252
ABSTRACT: The aim of this study was to evaluate the phenolic content and sensory attributes of precooked pork breakfast sausage patties enhanced with blueberry puree (BBP) or dried plum puree (DPP). Five treatments at a standardized percent fat were evaluated, which included a control, 5% or 10% BBP, and 5% or 10% DPP. The addition of BBP and DPP at 5% and 10% of the weight increased the total phenolics in the cooked sausage an average of 36%. Comparisons of fruit type, percentage of fruit added, and fruit treatments versus control were all significant (P < 0.05) for tenderness, cohesiveness, and pork sausage flavor, but were not significant for other attributes. Fruit type × fruit amount interaction was significant for sweetness. As fruit amount increased, sweetness scores also increased with the DPP treatments being sweeter than the BBP treatments ( P < 0.05). A consumer panel of 10- to 12-y-old children ( n = 108) rated 5% BBP and control the highest for overall like compared with other treatments, and scored both BBP treatments equal to the control for taste ( P > 0.05). Approximately, 90% of the children said they would like to eat the BBP sausage again while approximately 70% said they would like to eat the DPP sausage again. Results indicate the addition of BBP or DPP to precooked pork breakfast sausage can increase phenolics that may be nutritionally beneficial while also having consumer appeal. 相似文献
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