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- Barbut, S.; Wood, J.; Marangoni, A.G.
- Journal of food science 2016 v.81 no.9 pp. C2183
- sensation, etc ; beef; canola oil; cellulose; hardness; hot dogs; juiciness; mechanical properties; sensory evaluation; shear stress; tallow; texture; vegetable oil; Show all 13 Subjects
- ... Different organogel formulations used as beef fat (BF) replacement (0%, 20%, 40%, 60%, and 80%) were utilized to optimize the mechanical properties of frankfurters. Organogels, made of canola oil (CO), included different concentrations of ethyl cellulose (EC) and sorbitan monostearate (SMS). They consisted of: 8% EC + 1.5% SMS referred to as organogel‐I (OG‐I), 8% EC + 3.0% SMS (OG‐II), and 10% EC ...
- Motoyama, Michiyo; Sasaki, Keisuke; Watanabe, Akira
- Meat science 2016 v.120 pp. 10-18
- sensation, etc ; Wagyu; beef; beef carcasses; beef quality; calves; climate; food choices; industry; intramuscular fat; juiciness; marbling; market value; new markets; odors; palatability; texture; traceability; Japan; Show all 19 Subjects
- ... Wagyu cattle are originated from native Japanese breeds, which have evolved by adapting to the unique climate and environment of Japan. Since the modern beef-eating culture started to flourish in Japan in the 1860s, Wagyu has been improved for higher quality beef to satisfy the taste preferences of Japanese consumers. The most noticeable characteristic of Wagyu beef is its intense marbling. The hi ...