Colour determination of beef juices as an indicator of beef cooking temperatures
Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-an...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
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| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
1979 |
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| Reproduktion: |
Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 |
|---|---|
| Übergeordnetes Werk: |
in: Meat Science - Amsterdam : Elsevier, 3(1979), 3, Seite 233-244 |
| Übergeordnetes Werk: |
volume:3 ; year:1979 ; number:3 ; pages:233-244 |
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NLEJ188725377 |
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| 520 | |a Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. | ||
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(DE-627)NLEJ188725377 (DE-599)GBVNLZ188725377 DE-627 ger DE-627 rakwb eng Colour determination of beef juices as an indicator of beef cooking temperatures 1979 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Nusimovich, A.D. oth Celmi, R.A. oth Pagliaro, A.F. oth in Meat Science Amsterdam : Elsevier 3(1979), 3, Seite 233-244 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:3 year:1979 number:3 pages:233-244 http://dx.doi.org/10.1016/0309-1740(79)90039-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 3 1979 3 233-244 |
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(DE-627)NLEJ188725377 (DE-599)GBVNLZ188725377 DE-627 ger DE-627 rakwb eng Colour determination of beef juices as an indicator of beef cooking temperatures 1979 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Nusimovich, A.D. oth Celmi, R.A. oth Pagliaro, A.F. oth in Meat Science Amsterdam : Elsevier 3(1979), 3, Seite 233-244 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:3 year:1979 number:3 pages:233-244 http://dx.doi.org/10.1016/0309-1740(79)90039-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 3 1979 3 233-244 |
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(DE-627)NLEJ188725377 (DE-599)GBVNLZ188725377 DE-627 ger DE-627 rakwb eng Colour determination of beef juices as an indicator of beef cooking temperatures 1979 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Nusimovich, A.D. oth Celmi, R.A. oth Pagliaro, A.F. oth in Meat Science Amsterdam : Elsevier 3(1979), 3, Seite 233-244 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:3 year:1979 number:3 pages:233-244 http://dx.doi.org/10.1016/0309-1740(79)90039-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 3 1979 3 233-244 |
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(DE-627)NLEJ188725377 (DE-599)GBVNLZ188725377 DE-627 ger DE-627 rakwb eng Colour determination of beef juices as an indicator of beef cooking temperatures 1979 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Nusimovich, A.D. oth Celmi, R.A. oth Pagliaro, A.F. oth in Meat Science Amsterdam : Elsevier 3(1979), 3, Seite 233-244 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:3 year:1979 number:3 pages:233-244 http://dx.doi.org/10.1016/0309-1740(79)90039-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 3 1979 3 233-244 |
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(DE-627)NLEJ188725377 (DE-599)GBVNLZ188725377 DE-627 ger DE-627 rakwb eng Colour determination of beef juices as an indicator of beef cooking temperatures 1979 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Nusimovich, A.D. oth Celmi, R.A. oth Pagliaro, A.F. oth in Meat Science Amsterdam : Elsevier 3(1979), 3, Seite 233-244 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:3 year:1979 number:3 pages:233-244 http://dx.doi.org/10.1016/0309-1740(79)90039-1 GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 3 1979 3 233-244 |
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colour determination of beef juices as an indicator of beef cooking temperatures |
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Colour determination of beef juices as an indicator of beef cooking temperatures |
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Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. |
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Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. |
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Dominant wavelengths and other colour parameters of beef juices were investigated as predictors of maximum internal temperatures attained during beef cooking since beef imported by the USA from South American countries has to be cooked to a temperature compatible with the inactivation of the foot-and-mouth disease virus. Although the correlation between these parameters was highly significant, the prediction error was high and similar in magnitude to that obtained with other methods. However, according to the results obtained, a method was devised to evaluate if beef has been cooked to at least 79.4^oC. Basically, the method consists in the visual comparison of the juice with a liquid standard of certain spectral characteristics. This method is simple and reliable for use at the port of entry or at the manufacturing plant. In doubtful cases the instrumental method described could be used to ascertain whether a certain temperature had been attained. |
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