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  • 1
    Electronic Resource
    Electronic Resource
    Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Acceptability of beef steak tenderness in home and restaurant environments was evaluated by 62 consumers. Steaks (loin, ribeye, or bottom and top round) were consumed by each panelist in their home and in a fine dining restaurant. Each consumer rated steaks for tenderness and overall acceptability in the home (over a 2-mo period) and one steak per week (over a 7-wk period) in the restaurant. Acceptability for steaks consumed at home and in the restaurant ranked between 3 (moderately tough) and 4 (slightly tough) on an 8-point scale. The Warner-Bratzler Shear force transition level for beef tenderness acceptability in the home was between 4.6 and 5.0 kg and in the restaurant between 4.3 and 5.2 kg. The unacceptable level of beef steak tenderness was ≤4.3 kg. Results suggested that consumers were more critical of beef tenderness in the home than in restaurants. Consumer responses may have been influenced by receiving free meals in the home or restaurant, as well as by the dining environment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06271.x
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  • 2
    Electronic Resource
    Electronic Resource
    Iron in Food: Effect of Continued Use of Iron Cookware (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 56 (1991), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two foods (applesauce and spaghetti sauce) were each cooked in an iron skillet 50 times and in a noniron untensil three times. Duplicate samples of the raw (three replications) and cooked foods were dried, ashed, and analyzed for moisture and iron content. Iron was determined by atomic absorption spectrophotometry. Iron in foods cooked in iron utensils was greater than that in foods cooked in noniron utensils through continued use of the iron utensils for 50 times.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb05331.x
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  • 3
    Electronic Resource
    Electronic Resource
    Sogurt, a Yogurt-like Soybean Product: Development and Properties (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two sogurt products were prepared by fermenting a formulation containing soymilk, 0.15% calcium acetate, 0.5% gelatin, and lactose (0 or 2%) with Lactobacillus casei and Streptococcus thermophilus. Commercial plain yogurt was used as a control. Sogurts were evaluated for aroma, taste, texture, titratable acidity, pH, and color. Sogurts had beany and raisin aromas, more bitter and astringent tastes than yogurt, and slightly sandy mouth- feel. Sogurts and yogurt did not differ (P 〈 0.05) in intensity of butter aroma. Sogurt with lactose did not differ (P 〈 0.05) from yogurt in acidity. Sogurts were yellower and firmer than yogurt.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb01631.x
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