题目Meat can be stored in the freezer. What is the advantage of this? A. It can be stored for a long time. B. It becomes more tender. C. It changes color. 相关知识点: 试题来源: 解析 A。解析:把肉放在冷冻室里可以长时间保存。不会变得更嫩,颜色变化也不是优点。
Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air...
To do this you need a connection w/someone who owns a feedlot, you need to find a good butcher shop, etc. AND of course have the room for the meat (our chest freezer is approx 16 cubic feet–it’s COLD in the garage so I’m not going out there to measure!) and I think cost ...
Mechanisms of color change and the prevention of off-color and off-flavor in irradiated meat To determine the effect of irradiation on the oxidative quality changes during the storage, pork loin and turkey breast muscles were irradiated using an electron beam. Irradiation accelerated lipid oxidation,...
Adapted from Camire, M.E., 1998. Chemical changes during extrusion cooking – recent advances. In: Process-Induced Chemical Changes in Food, vol. 434, pp. 109–121 with permission. The control of fiber formation requires specific physicochemical reactions of the protein mass which depend on the...
The beef was purchased from a local retailer. To facilitate cutting and shaping, the beef was briefly stored in a freezer and then taken out and cut into cubes of 1 cm3. The beef cubes were then separated into two groups (used for the UFH treatment and control), each contained in a...
Changes the color; smoked meats shine and simply look better. Smoked fish develops a beautiful golden color. The meat on the outside becomes a light brown, red, or almost black depending on the type of wood used, heating temperatures, and total time smoking. ...
Fresh produce contains enzymes that help it ripen, but this process eventually causes food decay too. These enzymes cause the loss of nutrients and color, and it also changes the flavor. Freezing will slow down this enzyme activity. What Can You Freeze?
As BlueNalu’s Cooperhouse reminds me, much of the food we eat has been optimized by scientists, for better or for worse, whether it’s grapes bred to taste like cotton candy or beef from cattle bred to be more docile for ease of slaughtering. If people can accept that and enjoy the ...
Irradiation processing is not operative in ending the changes in meat that diversely affect consumer acceptance, such as oxidation of pigment to yield brown or gray discoloration, drip loss from the cut surface of lean tissue, and oxidation of meat lipids which causes off-flavors, by atmospheric ...