Search Results - "Berry, B W"

Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State by BERRY, B. W.

“…ABSTRACT Beef patties were processed from high pH (>6.0) beef to contain 5, 10, 15, 20 or 25% fat. Patties were cooked to 71°C from the frozen or thawed state…”
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Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef by Anderson, E.T., Berry, B.W.

“…High fat ground beef (40 and 50% fat) containing different amounts of inner pea fiber (0, 10, 12, 14, 16% wt./wt.) was cooked to internal temperatures of…”
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Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber by Anderson, E.T., Berry, B.W.

“…ABSTRACT Lower fat (10% and 14%) ground beef patties containing inner pea fiber as dry powder or as part of a high fat mixture were compared to all‐beef…”
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Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures by Lyon, B G, Berry, B W, Soderberg, D, Clinch, N

“…An interlaboratory study was undertaken to assess the frequency that cooked color of ground beef patties appeared brown at internal temperatures of 52.7…”
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Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties by Bigner-George, M.E., Berry, B.W.

“…Patties from 6 commercial formulations were cooked to 71°C from either the frozen state or after thawing for 24 to 27 h at 4 °C to eliminate the pink/red color…”
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Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties by BERRY, B.W.

“…ABSTRACT Ground beef patties containing either 4 or 20% fat were cooked by electric grill (G) alone or in combination with overhead broiler unit (BG) to be…”
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Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties by Berry, B.W. (Beltsville Agricultural Research Center, ARS, USDA, Beltsville, MD)

“…Two experiments were conducted to determine the effects of targeted fat level (0, 4, 8, 12, 16, 20%) on sensory, shear, cooking and chemical properties of…”
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Postcooking temperature changes in beef patties by Berry, B W, Bigner-George, M E

“…Beef patties (86 and 143 g) formed from high-fat (20 to 29%) and low-fat (6 to 10%) ground beef obtained in eight different selections for both high and low…”
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Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties by Berry, B.W. (Beltsville Agricultural Research Center, ARS, USDA, Beltsville, MD.)

“…Sodium alginate (A) in combination with modified tapioca starch (T) was evaluated in low-fat beef patties cooked by broiling or grilling to 68 or 74 degrees C…”
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Variations in internal color of cooked beef patties by Van Laack, R.L.J.M. (Univ. of Tennessee, Knoxville, TN.), Berry, B.W, Solomon, M.B

“…ABSTRACT Seventeen commercially prepared patty formulations were cooked to internal temperature 71°C. Pink cooked color occurred in eight of the products and…”
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Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method by Berry, B.W

“…Loins from 12 carcasses of Small minus marbling and loins from 12 carcasses of Slight minus marbling were selected. Steaks from these loins were either…”
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Hot processing and grind size affect properties of cooked beef patties by Berry, B.W, Bigner-George, M.E, Eastridge, J.S

“…This study was conducted to further understand the role that hot processing and grind size exert on cooked beef patty tenderness and other properties. Low-fat…”
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Presystemic and systemic chiral inversion of R-(-)-fenoprofen in the rat by Berry, B W, Jamali, F

“…Fenoprofen (FN), a member of the 2-arylpropionic acid (2-APA) class of nonsteroidal anti-inflammatory drugs is administered clinically as a racemate. In…”
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Use of chevon in the development of low-fat meat products by James, N. A, Berry, B. W

“…Chevon (goat meat) is a low-fat red meat and thus may be an excellent source of lean in the preparation of low-fat meat products. This paper examines some of…”
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Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches by Berry, B.W

“…Low-fat (8%) pork nuggets were prepared with gums, modified food starches, and 90% pork. Sodium alginate with calcium-lactate or corn starch creme resulted in…”
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Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties by Berry, B.W. (Meat Science Research Laboratory, ARS, USDA, Beltsville, MD)

“…Experiments were conducted to determine effects of two targeted fat levels (6, 20%) and two freezing temperatures (-43, -20 degrees C) on sensory, shear,…”
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Color of cooked beef patties as influenced by formulation and final internal temperature by Berry, B.W.

“…Five separate formulations of ground beef patties were processed to represent differences in animal maturity, muscle pH, fat content and processing of hot vs…”
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Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties by Berry, B.W., Joseph, R.L., Stanfield, M.S.

“…Three studies were conducted to determine the effects of electrical stimulation, hot processing and carrageenan usage on sensory, shear force and cooking…”
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Estimation of spoilage bacterial load on meat by fluorescein diacetate hydrolysis or Resazurin reduction by Venkitanarayanan, K.S. (University of Connecticut, Storrs, CT.), Faustman, C, Hoagland, T, Berry, B.W

“…Resazurin reduction time (RR), fluorescein diacetate hydrolysis (FDA), and aerobic plate count (APC) were monitored in aerobically packaged beef steaks stored…”
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Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch, crumble diameter and fat content by Bigner, M.E. (ARS, USDA, Beltsville, MD.), Berry, B.W

“…Pork crumbles were processed at two fat levels (15, 40%) with or without addition of modified pregelatinized potato starch and into two sizes (0.95 cm, 1.90 cm…”
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