Browsing by Subject "Iridescence"

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Browsing by Subject "Iridescence"

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  • Wang, H.; Kropf, Donald H.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1990)
    Beef semitendinosus (ST) muscles with injected water (3 or 10% of raw muscle weight) and phosphate (0.3%) were cooked to final internal temperatures of 130 (held at 130 for 121 min), 140 (held at 140 for 12 min), 145, ...
  • Lawrence, T.E.; Hunt, Melvin C.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    We evaluated surface roughening during slicing as a way to decrease iridescence of pre-cooked cured beef bottom round, inside round, and eye of round roasts. Using a textured slicing blade surface decreased ...
  • Obuz, E.; Kropf, Donald H. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    Ten beef semitendinosus muscles were divided into three sections, which were randomly assigned to one of three blade tenderization treatments (control-zero, one, or two times). Blade-tenderized muscles were cooked in ...