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, 2010-11-02)
    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, 2010-08-06)
    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, 2010-08-06)
    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 ...

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