Matches in SemOpenAlex for { <https://semopenalex.org/work/W1996129595> ?p ?o ?g. }
Showing items 1 to 58 of
58
with 100 items per page.
- W1996129595 endingPage "2" @default.
- W1996129595 startingPage "1" @default.
- W1996129595 abstract "pH of ground beef components, from three purveyors, was measured for 150 consecutive days of production. Patties were produced from the components with pH values within the interval 5.6–6.2 and cooked (71°C) on a gas grill (176°C). The internal color of the cooked patties was described by a sensory panel. The internal color varied from grey in patties within the normal pH range (5.3–5.7) of muscle, to slightly red in muscles with a pH of 6.2. Red to pink cooked color was most intense inside those patties with the highest pH and the greatest concentration of total pigments. Bull meat exhibited a much higher pH and a greater level of total pigments than the other components studied. Controlling the pH of bull meat could be important in improving the cooking characteristics and quality of ground patties containing it. Purveyor specifications for bull meat should include pH as a criteria for purchase when cooking time and quality are critical to the customer." @default.
- W1996129595 created "2016-06-24" @default.
- W1996129595 creator A5020140027 @default.
- W1996129595 date "1989-01-01" @default.
- W1996129595 modified "2023-09-23" @default.
- W1996129595 title "Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef Patties" @default.
- W1996129595 cites W1977538642 @default.
- W1996129595 cites W2036974707 @default.
- W1996129595 cites W2038242540 @default.
- W1996129595 cites W2041514891 @default.
- W1996129595 cites W2078042320 @default.
- W1996129595 cites W2147588378 @default.
- W1996129595 doi "https://doi.org/10.1111/j.1365-2621.1989.tb08552.x" @default.
- W1996129595 hasPublicationYear "1989" @default.
- W1996129595 type Work @default.
- W1996129595 sameAs 1996129595 @default.
- W1996129595 citedByCount "71" @default.
- W1996129595 countsByYear W19961295952012 @default.
- W1996129595 countsByYear W19961295952013 @default.
- W1996129595 countsByYear W19961295952014 @default.
- W1996129595 countsByYear W19961295952016 @default.
- W1996129595 countsByYear W19961295952017 @default.
- W1996129595 countsByYear W19961295952018 @default.
- W1996129595 countsByYear W19961295952019 @default.
- W1996129595 countsByYear W19961295952020 @default.
- W1996129595 countsByYear W19961295952022 @default.
- W1996129595 countsByYear W19961295952023 @default.
- W1996129595 crossrefType "journal-article" @default.
- W1996129595 hasAuthorship W1996129595A5020140027 @default.
- W1996129595 hasConcept C178790620 @default.
- W1996129595 hasConcept C185592680 @default.
- W1996129595 hasConcept C31903555 @default.
- W1996129595 hasConcept C64584667 @default.
- W1996129595 hasConceptScore W1996129595C178790620 @default.
- W1996129595 hasConceptScore W1996129595C185592680 @default.
- W1996129595 hasConceptScore W1996129595C31903555 @default.
- W1996129595 hasConceptScore W1996129595C64584667 @default.
- W1996129595 hasIssue "1" @default.
- W1996129595 hasLocation W19961295951 @default.
- W1996129595 hasOpenAccess W1996129595 @default.
- W1996129595 hasPrimaryLocation W19961295951 @default.
- W1996129595 hasRelatedWork W1531601525 @default.
- W1996129595 hasRelatedWork W2024773299 @default.
- W1996129595 hasRelatedWork W2384464875 @default.
- W1996129595 hasRelatedWork W2606230654 @default.
- W1996129595 hasRelatedWork W2607424097 @default.
- W1996129595 hasRelatedWork W2748952813 @default.
- W1996129595 hasRelatedWork W2899084033 @default.
- W1996129595 hasRelatedWork W2948807893 @default.
- W1996129595 hasRelatedWork W3201353541 @default.
- W1996129595 hasRelatedWork W2778153218 @default.
- W1996129595 hasVolume "54" @default.
- W1996129595 isParatext "false" @default.
- W1996129595 isRetracted "false" @default.
- W1996129595 magId "1996129595" @default.
- W1996129595 workType "article" @default.