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Journal articles on the topic 'Cookie jars'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 July 2025

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1

TINKER, EMMA. "Talking Cookie Jars and Tongue-Tied Bodies: Posthumanism andThe Office." Journal of Popular Culture 42, no. 4 (2009): 756–72. http://dx.doi.org/10.1111/j.1540-5931.2009.00706.x.

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Latifah, Siti, Gustomi Akbar, and Sifa Nur Ribkhah. "Optimalisasi Produksi Kue Kering Yayasan Amal Mulia Indonesia Menggunakan Program Linier Metode Substitusi." ETNIK: Jurnal Ekonomi dan Teknik 2, no. 1 (2023): 101–5. http://dx.doi.org/10.54543/etnik.v2i1.148.

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One of the basic things that can be done to anticipate the negative impact of rising prices of production materials is to re-analyze the prices of production materials with the selling prices of production using a linear program. In this study, the analysis technique used was linear programming using the substitution method to obtain profit predictions from selling Cookies. The purpose of this study is to determine the optimization of pastries production to generate maximum profit. The case study was conducted in the Pastry Business at the Mulia Amal Foundation, South Jakarta, Indonesia. The r

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3

Nurhidayati, Vieta Annisa, Annisa Rizkiriani, Ani Nuraeni, et al. "Development and evaluation of beneng taro (Xanthosoma undipes K. Koch) flour sable cookies." E3S Web of Conferences 577 (2024): 02021. http://dx.doi.org/10.1051/e3sconf/202457702021.

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The study investigates the substitution of wheat flour with beneng taro flour in the production of sable cookies. The aim is to develop a healthier alternative to sable cookies by emphasizing the nutritional benefits of beneng taro, a local food ingredient. Organoleptic tests were conducted to evaluate color, taste, aroma, and texture preferences among 30 semi-trained panelists. The findings indicate that sable cookies with 45% beneng taro flour substitution were well-received and had a shelf life of up to 8 hours when stored in PET jars at low temperatures. The study concludes that beneng tar

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Honegger, Lauren T., Elaine Richardson, Emily D. Schunke, Anna C. Dilger, and Dustin D. Boler. "98 Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling." Journal of Animal Science 97, Supplement_2 (2019): 55–56. http://dx.doi.org/10.1093/jas/skz122.101.

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Abstract The objective was to determine the effect of ultimate pH or “quality grade” (combination of color and marbling) on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as acceptable with a greater pH, when graded “choice”, or when cooked to 63°C compared with 71°C or 82°C. Consumers (264 total) were served chops in 1 of 2 experiments. Experiment 1 assessed chops as high pH (6.23–5.88) or low pH (5.36–5.56) and cooked to 63°C, 71°C or 82°C. Experiment 2 classified chops

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Bryan, Erin E., Brooke N. Smith, Ryan N. Dilger, Anna C. Dilger, and Dustin D. Boler. "TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide." Journal of Animal Science 97, no. 8 (2019): 3348–53. http://dx.doi.org/10.1093/jas/skz198.

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Abstract The objective was to determine the ability to detect differences in cook loss and Warner–Bratzler shear force (WBSF) values between chops aged for differing time periods and cooked to varying degrees of doneness with in a sous-vide style cooker. Loins from pigs (HCW = 96 kg) humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54-cm-thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63 °C, aged 7 d

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NDouba, A. P., N. M. Yah, N. Groga, M. J. Gnamou, K. Ayolie, and A. Douira. "SEED PRODUCTION TRIALS OF VOLVARIELLA VOLVACEA ON VARIOUS SUBSTRATES IN DALOA (CENTRAL WEST - COTE DIVOIRE)." International Journal of Advanced Research 10, no. 08 (2022): 625–33. http://dx.doi.org/10.21474/ijar01/15215.

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The objective of this study was to improve the seed production of Volvariellavolvaceain Daloa(central-west Cote dIvoire). Tissue fragments were cultured on PDA (Potato Dextrose Agar)medium for the production of mycelium. Once the mycelium was obtained, it was inoculated into jars containing pre-cooked cereals (maize, sorghum) and legumes and sterilized (at 121Â°C). When the jars are completely covered with mycelium, the different parameters are measured. The results obtained showed that the mycelium of Volvariellavolvaceacan propagate on PDA medium, legumes and also cereals. The seed productio

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Marlina, Evi, Hasmalina Nasution, and Isranbidin Isranbidin. "PEMBERDAYAAN EKONOMI KELOMPOK NELAYAN TANGKAP DALAM UPAYA OPTIMALISASI TANGKAPAN IKAN PRODUK PEKASAM KEMASAN DI DESA PANGKALAN SERAI." Jurnal Pengabdian UntukMu NegeRI 2, no. 2 (2018): 55–59. http://dx.doi.org/10.37859/jpumri.v2i2.836.

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Pangkalan Serai village, one of the villages in the Kampar Kiri Hulu sub-district, is a kampar river basin that is still isolated and a part of its residents are fishermen. Catchesfishermen have generally been sold fresh, overlaid (diang on bamboo beds) for fish supplies, ormaking it into pakasam. Pakasam is a kind of side dish that is processed by fermentation methodfrom fish with special spices which are inserted into small jars or closed jars for about 10 daysand after that period it can be cooked like fried or fried. Servicer conducts community partnershipprograms in this village with guid

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8

Guamán-Balcázar, M. C., W. Setyaningsih, M. Palma, and C. G. Barroso. "Ultrasound-assisted extraction of resveratrol from functional foods: Cookies and jams." Applied Acoustics 103 (February 2016): 207–13. http://dx.doi.org/10.1016/j.apacoust.2015.07.008.

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9

Hermann Dekpaho GNAHE, Jean Didier KOUASSI-KOFFI, and Emma Fernande ASSEMAND. "Study of the stability of iodine during cooking and storage of salts produced from Palmaceae branches." GSC Biological and Pharmaceutical Sciences 29, no. 2 (2024): 401–7. https://doi.org/10.30574/gscbps.2024.29.2.0458.

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Palmaceae salts, from a previous study, do not contain iodine. The addition of iodine having to respect very precise rules, a study of their iodization as well as the behaviour of the iodine within them was essential. Thus, palm and coconut branches salts were iodized using two types of dietary iodine: potassium iodate and potassium iodide. Subsequently, their abilities to maintain high iodine levels during storage, package in glass jars and in plastic bags, has been tested in market and laboratory conditions. The stability of iodine during cooking was also studied. The study shows that the bi

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Hermann, Dekpaho GNAHE, Didier KOUASSI-KOFFI Jean, and Fernande ASSEMAND Emma. "Study of the stability of iodine during cooking and storage of salts produced from Palmaceae branches." GSC Biological and Pharmaceutical Sciences 29, no. 2 (2024): 401–7. https://doi.org/10.5281/zenodo.14820870.

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Palmaceae salts, from a previous study, do not contain iodine. The addition of iodine having to respect very precise rules, a study of their iodization as well as the behaviour of the iodine within them was essential. Thus, palm and coconut branches salts were iodized using two types of dietary iodine: potassium iodate and potassium iodide. Subsequently, their abilities to maintain high iodine levels during storage, package in glass jars and in plastic bags, has been tested in market and laboratory conditions. The stability of iodine during cooking was also studied. The study shows that the bi

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Maryanto, Sugeng, Windy Harly, and Dian Oktianti. "Indeks glikemik dan beban glikemik bolu kukus dan cookies labu kuning (Cucurbita moschata Durch) berbahan formula modisco." Amerta Nutrition 6, no. 1SP (2022): 206–13. http://dx.doi.org/10.20473/amnt.v6i1sp.2022.206-213.

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Latar Belakang: Modisco (modified dried milk and coconut oil) merupakan makanan cair tinggi kalori serta protein yang dapat dijadikan sebagai alternatif makanan tambahan. Modifikasi formula modisco dengan penambahan labu kuning dan produk baru bolu kukus dan cookies berbasis modisco dimaksudkan untuk menambah variasi serta menambah masa guna dan pakai. Penambahan labu kuning sebagai sumber serat pada produk bolu kukus dan cookies dapat dijadikan alternatif kudapan rendah indeks glikemik dan beban glikemik. Tujuan: Penelitian ini bertujuan untuk mendeskripsikan indeks glikemik dan beban g

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Nordin, Nurnaddia, Nurhaiza Nordin, Siti Zamanira Mat Zaib, and Nur Ilyana Amiira Nordin. "Malaysia Branding: Rise of Reen Cookies." International Journal of Entrepreneurship Case Study (IJECS) 3, no. 2 (2024): 1–6. https://doi.org/10.51471/ijecs.v3i2.1490.

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At the heart of this story is Nurin Nazifa Binti Mohd Jais, a young entrepreneur who founded Reen Cookies with the early support of her mother. When she first started baking, her mother gave her full support. Since the age of 10, Nurin has been fascinated by her mother's expertise in baking, where she skillfully mixes various ingredients to create delicious confectionery for the family. From there, Nurin's interest in baking began to be triggered. Understanding the importance of precision and patience in baking, Nurin's mother took the time to teach her skills to her daughter. She taught Nurin

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Metkari, Sameera Tayyab, Sakshi K. Dhadame, Satyawan N. Shingade, Mukesh Tiwari, and Mohan Waman. "Cultivation and Characterization of Oyster Mushroom and Its Application as Confectionaries." Journal of Advanced Scientific Research 15, no. 09 (2024): 06–11. http://dx.doi.org/10.55218/jasr.2024150902.

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This study represents the cultivation of oyster mushrooms at room temperature, preparation of mushroom powder and ready-to-eat cookies from the combination of cocoa powder and mushroom powder with long shelf life. Nowadays, people are facing difficulties in meeting their daily nutritional needs through ready-to-eat foods, prompting the exploration of white oyster mushrooms as an ingredient for making cookies, potentially serving as an emergency food product. Mushroom farming is gaining popularity day by day. The mushrooms have lots of potential to be used in the diet for taking advantage of th

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14

Burford, Mark. "Sam Cooke as Pop Album Artist—A Reinvention in Three Songs." Journal of the American Musicological Society 65, no. 1 (2012): 113–78. http://dx.doi.org/10.1525/jams.2012.65.1.113.

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Abstract Though African American singer, songwriter, and entrepreneur Sam Cooke (1931–1964) is commonly celebrated as a pioneering soul singer, the preponderance of Cooke recordings suggesting to many critics a “white” middle-of-the-road pop sound has troubled this reception. From June 1957 until the end of 1959, Cooke recorded for the independent label Keen Records, where he charted a course for realizing his professional and socioeconomic aspirations, including his determination to harness the prestige attached to the long-playing album and the “album artist.” This article explores relations

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Wati, Sri, Martunis Martunis, and Essy Harnelly. "STUDI ANATOMI KAYU MEDANG KULI (Actinodaphne nitida) DI KABUPATEN GAYO LUES." Jurnal Ilmiah Mahasiswa Pertanian 7, no. 4 (2022): 1181–86. http://dx.doi.org/10.17969/jimfp.v7i4.22345.

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Abstrak. Medang Kuli (Actinodaphne nitida) merupakan jenis kayu komersial dengan kayu yang kuat selain itu jenis tumbuhan ini mengandung alkaloid (obat-obatan). Medang kuli (Actinodaphne nitida) tidak ada dalam daftar kayu yang bisa diperdagangkan serta telah disahkan oleh Keputusan Mentri Kehutanan No.163/Kpts-II/2003. Tujuan dari dilakukannya penelitian agar bisa mengetahui ciri-ciri secara umum, makroskopis serta mikroskopis kayu Medang Kuli (Actinodaphne nitida) di kabupaten Gayo Lues. Dalam pengujian secara struktur anatomi mikroskopis digunakan standar internasional (Association of Wood

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LUCINDA, PAULO H. F., CARLOS A. FIGUEIREDO, and KARSTEN E. HARTEL. "Designation of the lectotype of Poecilia amazonica Garman, 1895 (Cyprinodontiformes, Poeciliidae) and discussion of its nomenclatural status." Zootaxa 2751, no. 1 (2011): 63. http://dx.doi.org/10.11646/zootaxa.2751.1.4.

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Poecilia amazonica Garman, 1895 was described based on syntypes collected at Santa Cruz, Pará, Brazil by Mr. Caleb Cooke in October 1859. The type-series was originally deposited at the Museum of Comparative Zoology at Harvard University, under the catalog numbers MCZ 27573 (128 ex.), and MCZ 69635 (97 ex.). Five specimens were subsequently transferred to University of Michigan Museum of Zoology (UMMZ 146750), and six specimens were sent to the National Museum of Natural History (USNM 120286). Carl Hubbs examined parts of the type-series and considered the syntypes to be Micropoecilia parae (E

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17

Özer, Ecem, and Berna Kılınç. "Determination of the Shelf-Life of Cooked Twaite Shad (Alosa fallax nilotica) Marinated with Rose, Hawthorn, Pomegranate Vinegars." Acta Aquatica Turcica 21, no. 2 (2025): 115–35. https://doi.org/10.22392/actaquatr.1578958.

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In this study, it was aimed to evaluate shad (Alosa fallax nilotica) as a cooked marinade in order to increase its consumption. The shad were placed in heat and water-resistant bags and boiled in a water bath by immersion method (65 ± 1°C for 35 min) and then 3 different fruit vinegars (pomegranate, rose and hawthorn) were used for marinating. The ripening process was carried out in the refrigerator at 4°C for 24 hours. At the end of the ripening process, the fish were packaged by adding red pepper, black peppercorns and bay leaves in the glass jars filled with olive oil. The prepared cooked s

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Ningrum, Andriati, and Matthias Schreiner. "Review: Extensive Potentiality of Selected Tropical Fruits from Indonesia." Indonesian Food and Nutrition Progress 14, no. 2 (2017): 85. http://dx.doi.org/10.22146/ifnp.28427.

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Indonesia has several biodiversities including tropical fruits. The consumption of tropical fruits is increasing as this source can be used as a healthy source of several bioactive compounds to prevent severalnon-communicable diseases. Tropical fruits are commonly used for the production of several food products e.g. juice, jams, jellies, cookies and other products. The utilization of by product of tropical fruits have not been developed and promoted. Although, several bioactive compounds are still present in tropical fruits by product. This concept called as avalorization of by product to inc

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Jeong, Young Goo. "Chinese Coolie Trade in the Latter Half of 19th Century." JOURNAL OF ASIAN HISTORICAL STUDIES 142 (March 31, 2018): 171–204. http://dx.doi.org/10.17856/jahs.2018.03.142.171.

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Phillips, Sandy, Linda Jacobs Starkey, and Katherine Gray-Donald. "Food Habits of Canadians: Food Sources of Nutrients for the Adolescent Sample." Canadian Journal of Dietetic Practice and Research 65, no. 2 (2004): 81–84. http://dx.doi.org/10.3148/65.2.2004.81.

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Adolescents need good nutrition, both to grow to their full potential and to decrease their risk of obesity and chronic diseases in adolescence and later life. The Food Habits of Canadians study provides data on the important food sources of energy and nutrients in a sample of Canadian teenagers. One 24-hour recall was obtained for 178 teenagers living in households participating in a national survey of 1,543 adults. Foods were categorized into 51 groups, and ranked according to contribution of key nutrients, energy, and fibre. Top contributors to energy and other nutrients included foods of l

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Reesman, Cole, Morgan Denzer, Gary Sullivan, et al. "229 Effects of High-Pressure Processing on Cooked Color and Sensory Attributes of Dark-Cutting Beef." Journal of Animal Science 100, Supplement_3 (2022): 102. http://dx.doi.org/10.1093/jas/skac247.199.

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Abstract Consumers often use meat color to determine doneness. A greater than normal pH of dark-cutting (DC) beef leads to less myoglobin denaturation, resulting in a persistent pink color that negatively impacts the perception of consumers of the cooked beef degree of doneness. High-Pressure Processing (HPP) is a non-thermal pasteurization technology to extend shelf-life. High pressure leads to denaturation of proteins and structural changes. There has been limited research and application utilizing HPP on fresh meat due to the pale color caused by HPP. The objective of the study was to evalu

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Hicks, Z. M., J. W. S. Yancey, J. A. Apple, T. M. Johnson, and B. E. Jenschke. "151 Lean Percentage, Storage Times, and Griddle Temperature Affect Raw and Cooked Visual and Instrumental Color and Cooking Loss in Fresh Ground Beef Patties." Journal of Animal Science 96, suppl_1 (2018): 80. http://dx.doi.org/10.1093/jas/sky027.151.

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INGHAM, STEVEN C., ROBERT A. ALFORD, and A. PAIGE MCCOWN. "Comparative Growth Rates of Salmonella typhimurium and Pseudomonas fragi on Cooked Crab Meat Stored Under Air and Modified Atmosphere." Journal of Food Protection 53, no. 7 (1990): 566–67. http://dx.doi.org/10.4315/0362-028x-53.7.566.

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Crab meat packaged in plastic (polypropylene, Fisher) jars was sterilized, cooled, and inoculated with approximately 103 cells/g each of Salmonella typhimurium and Pseudomonas fragi. Inoculated samples were packaged either under air or a commercial modified atmosphere (MA) gas mix containing 50% CO2/10% O2/balance proprietary. These samples were stored at 7 and 11°C. At 0, 2, 4, and 6 d after inoculation, three samples per treatment at each temperature were tested for populations of inoculum species. S. typhimurium did not grow under either atmosphere at 7°C but grew under air and MA at 11 °C.

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Briggs, Rachel V. "The Civil Cooking Pot: Hominy and the Mississippian Standard Jar in the Black Warrior Valley, Alabama." American Antiquity 81, no. 2 (2016): 316–32. http://dx.doi.org/10.7183/0002-7316.81.2.316.

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AbstractAlthough the Mississippian standard jar, a specific vessel form found in many parts of the Mississippian cultural world, has long been recognized as a utilitarian cooking pot, the important connection between this ceramic form and maize has largely been overlooked. By focusing on the Mississippian site of Moundville located in the Black Warrior valley of west-central Alabama, I propose that the Mississippian standard jar was not simply a general cooking pot, but instead a specialized culinary tool used to nixtamalize maize. As such, both the vessel and the plant were part of a cohesive

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Yancey, J. W. S., J. K. Apple, and M. D. Wharton. "Cookery method and endpoint temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks." Journal of Animal Science 94, no. 10 (2016): 4434–46. http://dx.doi.org/10.2527/jas.2016-0651.

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Lopez-Campos, Oscar, Patricia Leighton, Sophie Zawadski, et al. "PSVII-22 Effect of Trimming External Fat Before Cooking on Palatability and Calorie Content of Beef Ribeye Steaks." Journal of Animal Science 101, Supplement_3 (2023): 560–61. http://dx.doi.org/10.1093/jas/skad281.657.

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Abstract Consumer concerns about excess dietary fat have increased the practice of removing external fat from beef steaks prior to cooking. This practice, however, may be detrimental to meat eating quality. The objective of this study was to determine the effects of removing the external fat before cooking on the eating quality and calorie content of ribeye steaks. Twenty longissimus thoracis muscles with Canada AAA (n = 10) and AA (n = 10) quality grades (equivalent to USDA Choice and Select, respectively) were obtained from a federally inspected commercial slaughter plant, vacuum packaged an

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Reilly, Lauren M., Fei He, Heather Mangian, Jolene Hoke, Gary Davenport, and Maria R. C. de Godoy. "237 Evaluation of cooked and raw garbanzo beans as main plant protein sources in extruded feline diets." Journal of Animal Science 97, Supplement_3 (2019): 63. http://dx.doi.org/10.1093/jas/skz258.131.

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Abstract Garbanzo beans (GB; Cicer arietinum) are a readily available pulse crop that have gained popularity as a plant-based protein source in the pet food industry. However, raw GB contain anti-nutritional factors that can reduce digestibility and cause effects in pets that are undesirable to owners. The objective of this study was to determine GB effects on digestibility, gastrointestinal tolerance, and fermentative end-products in cats fed extruded diets containing raw or cooked GB. Five diets were formulated to have either raw GB at 0%, 7.5%, 15%, or 30% or cooked GB at 30% inclusion. Ten

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Farace, Nolan, Charles E. Johnson, Paul W. Wilson, and Witoon Prinvawiwatkul. "Comparison of Postharvest and Processing Characteristics of Mayhaw." HortScience 33, no. 4 (1998): 592f—592. http://dx.doi.org/10.21273/hortsci.33.4.592f.

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Fruits from five mayhaw selections were harvested and frozen at –2 °C. Juice was extracted with a steamer and kept in storage at 5 °C until processing. Percent soluble solids, percent malic acid, initial pH, and color were then determined for postharvest characteristics. 550 mL juice was placed in a 2000-mL beaker and heated until boiling. Dry pectin mixed with a portion of the total sugar equivalent to 5–10 times the weight of the pectin was sprinkled into the boiling juice. Once pectin was in solution, the amount of sugar to obtain a ratio of ≈45 parts fruit: 55 parts sugar was added to the

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YEN, LYNN C., JOHN N. SOFOS, and GLENN R. SCHMIDT. "Effect of Meat Curing Ingredients on Thermal Destruction of Listeria monocytogenes in Ground Pork." Journal of Food Protection 54, no. 6 (1991): 408–12. http://dx.doi.org/10.4315/0362-028x-54.6.408.

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Ground pork (15% fat) inoculated with a mixture of nine strains of Listeria monocytogenes (107–108 CFU/g) was mixed with different levels of curing ingredients, filled into baby food jars (140 ± 5 g/jar), and cooked in a waterbath to 60°C internal product temperature. Heating rates were similar among meat treatments with different additives. However, destruction of L. monocytogenes was 3 log per gram less in ground pork with 3% sodium chloride than in ground pork without added sodium chloride (P&lt;0.05). The protective effect of sodium chloride against destruction of L. monocytogenes incr

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Román, Jessica K., and Jonathan J. Wilker. "Cooking Chemistry Transforms Proteins into High-Strength Adhesives." Journal of the American Chemical Society 141, no. 3 (2018): 1359–65. http://dx.doi.org/10.1021/jacs.8b12150.

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McCloat, Amanda, Elaine Mooney, and Lynsey Elizabeth Hollywood. "Have Irish parents put cooking on the back burner? An Island of Ireland study of the food skills, cooking confidence and practices of parents." British Food Journal 119, no. 5 (2017): 992–1002. http://dx.doi.org/10.1108/bfj-09-2016-0440.

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Purpose The purpose of this paper is to examine the self-reported food skills, cooking confidence and practices amongst a sample of parents on the Island of Ireland (IOI) and to highlight jurisdictional similarities and differences between Northern Ireland (NI) and the Republic of Ireland (ROI). Design/methodology/approach Parents (n=363) on the IOI completed a questionnaire exploring confidence levels of food skills, cooking techniques executed and the identification of barriers which might impact on meal preparation. Non-probability convenience sampling was utilised. Findings The majority of

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Coombs, Robin G., and C. R. Richardon. "84 Cooking loss of ground beef." Journal of Animal Science 97, Supplement_1 (2019): 28. http://dx.doi.org/10.1093/jas/skz053.061.

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Abstract This study was conducted to measure two quality variables of ground beef: cooking loss and shrinkage. Twenty 454g packages of ground chuck from a commercial grocery store 80:20 lean:fat ratio (calculated per label to be 71:29), and 20 packages of ground beef from a specific breed (SB) (calculated per label to be 75:25) were used. Each package was divided into four hand-formed patties weighing 118-120g (n = 80). Prior to grilling, the patties were weighed, circumference measured (cm), and thickness measured (cm). Patties were grilled on a George Foreman Grill to an internal temperature

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Bhavani, A. Geetha, and Varun Kumar Sharma. "Production of Biodiesel from Waste Cooking Oil: A Review." Journal of Advanced Chemical Sciences 4, no. 1 (2018): 549–55. http://dx.doi.org/10.30799/jacs.181.18040105.

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Richardon, C. R., and Sarah Martinez. "82 Electrical conductivity and cooking loss of beef loins and ground beef." Journal of Animal Science 97, Supplement_1 (2019): 28. http://dx.doi.org/10.1093/jas/skz053.062.

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Abstract Electrical conductivity and cooking loss of beef loins and ground beef. S. P. Martinez, C. R. Richardson, T. Jin, and C. S. Mesquita, Texas State University, San Marcos. Appraisal of beef tenderness and overall quality assessment by consumers may be variable. In this study, two sources of beef loins and ground beef were used to determine if electrical conductivity measurements (ECM) are correlated with tenderness and cooking loss. Source 1 (S-1) was Choice grade loins and 80:20 ground beef, and Source 2 (S-2) was Prime grade loins and 80:20 ground beef. Steaks were cooked at 93°C in a

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Tilton, Travis J., Loni W. Lucherk, Travis C. Tennant, et al. "PSVI-27 Relationship of volatile compounds and consumer sensory traits from New Zealand grass-fed and American grain-fed beef strip loins varying in marbling level and wet aging time." Journal of Animal Science 99, Supplement_3 (2021): 385. http://dx.doi.org/10.1093/jas/skab235.704.

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Abstract Cattle diet, marbling and wet aging can affect eating quality and consumer preference of beef. The objective of this study was to assess the relationship of cooked volatile compounds and consumer sensory traits of New Zealand grass-fed strip loin steaks in comparison to US grain-fed strip loin steaks from five different USDA quality grades, wet-aged for 7, 21 and 42 days. Beef strip loins (n = 200; 20 per USDA quality grade/fed cattle type) representing five USDA quality grades (USDA Prime, Top Choice, Low Choice, Select and Standard) and two fed cattle types (New Zealand grass-finish

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Johnson, Jessica A., Jacob Heller, Frank F. Owsley, Andrew M. Cassens, and Lea Ann A. Kinman. "54 Physical Effects of Carrot Fiber as a Binder in Cooked Chicken Sausage." Journal of Animal Science 100, Supplement_1 (2022): 24–25. http://dx.doi.org/10.1093/jas/skac028.047.

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Abstract Binders are commonly used in sausage formulations to increase cook yield and improve texture. Soy protein (SP) and Non-Fat Dry Milk (NFDM) are common binders used in sausage, but an increase in allergen mislabeling incidents drives the need for allergen free alternatives. This study sought to test the effectiveness of carrot fiber (CF) in cooked chicken sausage. Chicken breast and thighs (90:10) were coarse ground (12.5 mm), mixed with 1.5 L of water and seasonings consisting of curing salts, sodium erythorbate and salt, then fine ground (9.5 mm). The blend was divided into 4.5 kg bat

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Kwack, Jong Won, and Tae Han Kim. "Effect of Ultrasonic Energy Irradiation on the Waste Cooking Oil Transesterification." Journal of Agriculture & Life Science 48, no. 2 (2014): 185–91. http://dx.doi.org/10.14397/jals.2014.48.2.185.

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Dzomeku, B. M., M. Osei-Owusu ., A. A. Ankomah ., E. Akyeampong ., and S. K. Darkey . "Sensory Evaluation of Some Cooking Bananas in Ghana." Journal of Applied Sciences 6, no. 4 (2006): 835–37. http://dx.doi.org/10.3923/jas.2006.835.837.

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Coombs, Robin G., and C. R. Richardon. "83 Tenderness and cooking loss of beef loins." Journal of Animal Science 97, Supplement_1 (2019): 27–28. http://dx.doi.org/10.1093/jas/skz053.060.

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Abstract The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was cored for tenderness. Two sources of loins were evaluated: Akaushi breed, and from a commercial grocery store. Meat used consisted of Akaushi loins from 6 different animals (prime grade) and one select grade loin (control). The protocol involved dividing each loin into 6 (907-1134g) roasts, coo

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Wu, Yingru, Qi Du, Yueqin Liao, et al. "Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (Solenocera crassicornis) during Chilled Storage." Fishes 8, no. 7 (2023): 372. http://dx.doi.org/10.3390/fishes8070372.

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This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (Solenocera crassicornis) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled water; 4% NaCl solution; and 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC solution (defined as the control, experimental 1 (E1), and experimental 2 (E2) groups, respectively). The shelf-life of the E2 group was 20 days longer than that of the control group. Sensory scores, color, and textural results confirmed the E2 group exhibited bet

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Chaul, Luiza Toubas, Virgínia Farias Alves, Stone de Sá, et al. "Antimicrobial Activity an Physicochemical Characterization of Extracts and Fractions of Rosmarinus officinalis and Origanum vulgare." Fronteiras: Journal of Social, Technological and Environmental Science 11, no. 1 (2022): 8–30. http://dx.doi.org/10.21664/2238-8869.2022v11i1.p8-30.

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Rosmarinus officinalis L. (Lamiaceae) is a shrubby woody with bittersweet taste, used in chips, broths, desserts, cookies, jams, fruit salads, and marmalades. Origanum vulgare L. (Lamiaceae) is a small plant used in meats, salads, soups, rice, potatoes and boiled eggs, as well as for perfuming and flavoring oils. Both have medicinal and aromatic properties. The aims of this study were: characterize, standardize herbal drugs, crude ethanol extracts and concentrated extracts of R. officinalis and O. vulgare, determine the polyphenols, tannins, flavonoids content; quantify the rosmarinic acid; ev

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Mesquita, Carolina, Carl Richardson, Christopher Kerth, Pratheesh Sudhakaran, and Ana Villanueva. "231 Electrical Conductivity, Color, and Tenderness Values of Fresh and/or Cooked Beef." Journal of Animal Science 100, Supplement_3 (2022): 103. http://dx.doi.org/10.1093/jas/skac247.201.

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Abstract A study with fresh and cooked beef loins, beef jerky, and water types was conducted to evaluate electrical conductivity (EC) measurements as a procedure in quality appraisal. Six full strip loins x 6 steaks per loin x 2 types provided 72 electrical conductivity (CV) observations, and 72 measurements of color variables (chroma, hue, L*, a* b*) of loins. Six core samples per cooked steaks provided 216 Warner-Bratzler shear force (WBSF) values. EC was also measured on three water types and saline (n=20), and commercial beef jerky samples (n=72). Procedures used for EC were developed in o

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McDonald, Jonathan J., Brandon Field, Bailey Harsh, and Anna Dilger. "133 The effect of sire lines and endpoint cooking temperature on consumer eating experience and visual appeal in pork loin chops." Journal of Animal Science 102, Supplement_2 (2024): 55–56. http://dx.doi.org/10.1093/jas/skae102.065.

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Abstract Prior research and public perception of pork suggest breed influence visual characteristics like color and size and palatability traits like tenderness and flavor of pork chops. Therefore, the objective of this study was to assess consumer perception of visual appeal and palatability of pork loin chops from three sire lines cooked to two different degrees of doneness (DOD). Boneless pork loins from three sire lines (Duroc, Berkshire, and Synthetic) were aged to 14 d post-mortem. Loin quality was then measured, and 2.54-cm chops were frozen from each loin. Chops from each sire line wer

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"NASA’s Savory Sea Salt Sensor to Get Cooked, Chilled." Journal of Applied Sciences 11, no. 6 (2011): 1068. http://dx.doi.org/10.3923/jas.2011.1068.1068.

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Muhamad Gh, Nurul Hidayah, Jolius Gimbun, and Said Nurdin. "Transesterification of Waste Cooking Oil using Chemically Treated Catalyst." Journal of Applied Sciences 14, no. 13 (2014): 1425–29. http://dx.doi.org/10.3923/jas.2014.1425.1429.

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Vierck, Kelly R., Jerrad F. Legako, and J. Chance Brooks. "79 Cooking method and beef flavor: a multivariate approach." Journal of Animal Science 97, Supplement_1 (2019): 27. http://dx.doi.org/10.1093/jas/skz053.059.

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Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were fin

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Aimi Azira, S., W. I. Wan Zunairah, M. Nor Afizah, et al. "Prevention of browning reaction in banana jam during storage by physical and chemical treatments." Food Research 5, no. 5 (2021): 55–62. http://dx.doi.org/10.26656/fr.2017.5(5).046.

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Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during storage. In this study, Musa paradisiaca cv. Nipah was used to produce banana jam. The banana jam was prepared using three different treatments. The first treatment was prepared without hot water blanching treatment and with the addition of ascorbic acid

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TRAKOONTIVAKORN, Gassinee, Plernchai TANGKANAKUL, and Kazuhiko NAKAHARA. "Changes of Antioxidant Capacity and Phenolics in Ocimum Herbs after Various Cooking Methods." Japan Agricultural Research Quarterly: JARQ 46, no. 4 (2012): 347–53. http://dx.doi.org/10.6090/jarq.46.347.

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Flory, Andrew. "The Ballads of Marvin Gaye." Journal of the American Musicological Society 72, no. 2 (2019): 313–61. http://dx.doi.org/10.1525/jams.2019.72.2.313.

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This article focuses on Marvin Gaye's involvement with music related to the “middle of the road” (MOR) market within the American music business between 1961 and 1979. From 1961 to 1966, in addition to his work as a teen idol, Gaye performed regularly in supper clubs, released four albums of standards material, and recorded dozens of other related songs that were eventually shelved. In a fascinating turn, he worked extensively on a series of unreleased tracks between 1967 and 1979, using experimental techniques to revise, reinterpret, and recompose melodies over already completed backing music

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Seo, Hyun-Woo, Jin-Kyu Seo, Hyeon-Woong Yeom, and Han-Sul Yang. "Effect of Bovine Plasma Protein Hydrolysates on the Quality Properties of Cooked Pork Patty." Journal of Agriculture & Life Science 50, no. 1 (2016): 155–65. http://dx.doi.org/10.14397/jals.2016.50.1.155.

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