The research hypotheses were that tenderness and moisture content of nilgai steaks will decrease as the degree of doneness increases and that pork fat will have a greater influence on the flavor of ground nilgai meat. Results of the research showed that the higher the internal temperature the ...
The research hypotheses were that tenderness and moisture content of nilgai steaks will decrease as the degree of doneness increases and that pork fat will have a greater influence on the flavor of ground nilgai meat. Results of the research showed that the higher the internal temperature the ...
Cooking loss, cooking time, patty shrink and color of nilgai antelope patties with beef or pork fat inclusiondoi:10.1016/j.meatsci.2014.09.050T.J.MachadoT.D.TrevinoG.VelaSDOSMeat Science
Known quantities of E. coli O157:H7 were inoculated into feces, and populations were determined by direct plating of the cocktail (studies 1, 2, and 3) and...doi:10.1016/j.meatsci.2013.07.045Wallace?, B.Schwartz, M.Cope, R.Boenig, M.Branham, L.Braden, K.Elsevier LtdMeat Science...