Relevant bibliographies by topics / Steaks

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Steaks'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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Journal articles on the topic "Steaks"

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Gill, C. O., X. Yang, B. Uttaro, M. Badoni, and T. Liu. "Effects on Survival of Escherichia coli O157:H7 in Non-Intact Steaks of the Frequency of Turning Over Steaks During Grilling." Journal of Food Research 2, no. 5 (2013): 77. http://dx.doi.org/10.5539/jfr.v2n5p77.

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<p>Beef steaks between 1 cm and 3 cm-thick were inoculated with <em>Escherichia coli </em>O157:H7 and/or temperature histories were collected at steak centres, at points initially below the central plane, and/or at points 1 cm or 2 cm from steak edges. The steaks were turned over once during grilling when temperatures at the centres reached 30°C or 50°C, or at specified times once, twice or several times during cooking to specified temperatures between 60and 71°C. When steaks were turned over at centre temperature of 30 or 50°C, some points in some steaks did not reach the te
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GILL, C. O., J. DEVOS, M. K. YOUSSEF, and X. YANG. "Effects of Selected Cooking Procedures on the Survival of Escherichia coli O157:H7 in Inoculated Steaks Cooked on a Hot Plate or Gas Barbecue Grill." Journal of Food Protection 77, no. 6 (2014): 919–26. http://dx.doi.org/10.4315/0362-028x.jfp-13-526.

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Beef steaks (2 cm thick) were each inoculated at three sites in the central plane with Escherichia coli O157:H7 at 5.9 ± 0.3 log CFU per site. Temperatures at steak centers were monitored during cooking on a hot plate or the grill of a gas barbeque. Steaks were cooked in groups of five using the same procedures and cooking each steak to the same temperature, and surviving E. coli O157:H7 at each site was enumerated. When steaks cooked on the hot plate were turned over every 2 or 4 min during cooking to between 56 and 62°C, no E. coli O157:H7 was recovered from steaks cooked to ≥58 or 62°C, res
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Ramanathan, Ranjith, Rachel M. Mitacek, Sabra D. Billups, et al. "Novel nitrite-embedded packaging improves surface redness of dark-cutting longissimus steaks." Translational Animal Science 2, no. 2 (2018): 135–43. http://dx.doi.org/10.1093/tas/txy006.

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Abstract The objective of this research was to determine the effects of nitrite-embedded/FreshCase packaging on lean color of dark-cutting beef. Eight dark-cutting (pH > 6.0) and eight USDA Low Choice (normal-pH; mean pH = 5.6) beef strip loins (longissimus lumborum) were selected 3 day after harvest. Each dark-cutting loin was sliced into five 2.5-cm thick steaks and randomly assigned to 1) dark-cutting steak packaged in polyvinyl chloride film (PVC) overwrap, 2) dark-cutting steak packaged in nitrite-embedded film, 3) dark-cutting steaks dipped in 0.2% rosemary solution and packaged i
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Jones, S. D. M., L. E. Jeremiah, A. K. W. Tong, W. M. Robertson, and S. Lutz. "The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks." Canadian Journal of Animal Science 71, no. 4 (1991): 1037–43. http://dx.doi.org/10.4141/cjas91-125.

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A total of 458 beef rib-eye steaks (longis-simus thoracis) from 229 carcass left sides were used to evaluate the effects of degree of marbling, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef. One steak from each side was randomly allocated to 4 or 11 d of postmortem aging. Steaks were roasted to an internal temperature of 70 °C in a conventional oven preheated to 177 °C, and six cubes of lean from each steak were randomly assigned to a trained panel for palatability evaluation. Degree of marbling had no effect on initial or overall tenderness, f
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LORCA, T. A., M. D. PIERSON, J. R. CLAUS, J. D. EIFERT, J. E. MARCY, and S. S. SUMNER. "Penetration of Surface-Inoculated Bacteria as a Result of Hydrodynamic Shock Wave Treatment of Beef Steaks." Journal of Food Protection 65, no. 4 (2002): 616–20. http://dx.doi.org/10.4315/0362-028x-65.4.616.

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The top surface of the raw eye of round steaks was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampin-resistant E. coli (E. coli-rif). Cryostat sampling in concert with laser scanning confocal microscopy (LSCM) or plating onto antibiotic selective agar was used to determine if hydrodynamic shock wave (HSW) treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact beef steaks. HSW treatment induced the movement of both marker bacteria into the steaks to a maximum depth of 300 μ
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LOPES, M., J. D. STOPFORTH, K. SUCRE, et al. "Alternative Cutting Methods To Minimize Transfer of Nervous System Tissue during Steak Preparation from Bone-in Short Loins." Journal of Food Protection 69, no. 6 (2006): 1388–92. http://dx.doi.org/10.4315/0362-028x-69.6.1388.

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Fresh beef products, such as steaks, may become contaminated with potential specified risk materials (SRMs), such as central nervous system tissue, during the fabrication of bone-in loin subprimals. The objective of this study was to evaluate current and alternative cutting methods that could be used to minimize the transfer of nervous system tissue (NST) tissue during preparation of steaks from bone-in short loins. Bone-in short loins were cut according to three methods. (i) Cutting method I—The vertebral column bones were removed prior to cutting the loin into steaks from the medial (vertebr
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Klassen, M. D., and C. O. Gill. "Consumer Responses to Proposed Instructions for Cooking Mechanically Tenderized Beef Steaks." Journal of Food Research 5, no. 1 (2015): 49. http://dx.doi.org/10.5539/jfr.v5n1p49.

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Mechanical tenderizing of beef can result in bacteria, which may include enteric pathogens such as <em>Escherichia coli</em> O157:H7, from the surface being carried into previously sterile deep tissues. A telephone survey of 1021 Canadian consumers was conducted during September 2013 to determine current steak cooking practices, and responses to proposed instructions for cooking to ensure microbiological safety intended for labels on packs of mechanically tenderized beef (MTB) steaks. The responses indicated that 95% of Canadian consumers preferably cook steaks to a medium rare or
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Mönch, Axel. "Erste ‚klimaneutrale‘ Steaks." agrarzeitung 76, no. 3 (2021): 5. http://dx.doi.org/10.51202/1869-9707-2021-3-005.

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Yang, Xianqin, Julia Devos, Hui Wang, and Mark Klassen. "Microbiological Condition of Retail Beef Steaks: A Canadian Survey." Journal of Food Research 7, no. 4 (2018): 1. http://dx.doi.org/10.5539/jfr.v7n4p1.

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The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of 621 steaks of four types (cross rib, CR; inside round, IR; striploin, SL; top sirloin, TS) collected from 135 retail stores in five cities across Canada were tested. Swab samples each from swabbing the entire upper surface of each steak were processed for enumeration of seven groups of indicator organisms: total aerobes (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), Brochothrix thermosphacta (BRO), coliforms (COL) and Escherichia coli (E
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AHMAD, HAMDI A., and JOHN A. MARCHELLO. "Microbial Growth and Successions on Steaks as Influenced by Packaging Procedures1." Journal of Food Protection 52, no. 4 (1989): 236–39. http://dx.doi.org/10.4315/0362-028x-52.4.236.

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The influence of retail packaging procedures: (1) Borden's Resinite film overwrap; (2) Gas (1% CO, 40% O2, 59% N2) flushed for 2 min then overwrapped with the Resinite film; (3) packaged in a barrier bag and sealed with no evacuation of air on microbial growth and succession on steak surfaces was studied during 12 d of storage at 4°C. Growth on top and bottom surfaces for all packaged steaks did not differ significantly within most sampling periods. Similar growth patterns were observed on both steak surfaces, increasing (P <0.05) between d 3, 6, and 9 of storage. Pseudomonas dominated
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Dissertations / Theses on the topic "Steaks"

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Stanbridge, L. H. "Microbial associations developing on modified atmosphere packaged beef steaks." Thesis, University of Bath, 1994. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239972.

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Reynolds, Lindsey. "Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors." TopSCHOLAR®, 2011. http://digitalcommons.wku.edu/theses/1051.

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The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When purchasing beef at the grocery store, consumers are dependent on USDA grades and visual appraisal; consumers expect consistency in products. Upon this appraisal, quality is determined by the color, marbling content, and texture of a particular retail cut, as well as cooked characteristics of tenderness, flavor, and juiciness. Variability in meat tenderness is a major quality defect of beef (Morgan et al., 1991b; Smith et al., 1992). A com
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Fevold, Michaella Ann. "Tenderness and Juiciness of Beef Steaks from Varying Hot Carcass Weights." Thesis, North Dakota State University, 2019. https://hdl.handle.net/10365/31563.

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The objective of this study was to determine how hot carcass weights affect temperature decline and pH decline of beef carcasses, as well as, tenderness, juiciness and color of beef steaks. Carcasses were selected based on hot carcass weight. Carcasses were separated into either light, medium or heavy weight groups and temperature and pH decline were measured for 24 hours. There were no differences in pH decline, fat thickness, KPH or marbling score, drip loss, cook loss or WBSF among hot carcass weight classes. Light and medium carcasses weight had smaller longissimus areas compared to heavy
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Bagley, Jason Lee. "Consumer and shear force evaluation of steaks from the M. Serratus ventralis." Texas A&M University, 2006. http://hdl.handle.net/1969.1/4706.

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An in-home evaluation of steaks from the M. Serratus ventralis was conducted to determine consumer acceptance. Steaks were also evaluated by Warner-Bratzler shear force (WBS) evaluations. Steaks from the M. Serratus ventralis were either blade tenderized, injected with a salt, phosphate, and papain solution, or served as a control. Consumers (n = 136) were not given a specific method of cookery, but were asked to document cooking method and degree of doneness, overall-like, tenderness desirability, tenderness of cut, juiciness desirability, juiciness of cut, flavor desirability, and flavor int
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Jedlicka, Megan Elaine. "The effects of functional oils on sensory attributes of beef ribeye steaks." [Ames, Iowa : Iowa State University], 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1473219.

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Sledge, Lillie Marie Kerth Christopher R. "Characterizing grass-fed ground beef and enhanced steaks using modified atmosphere packaging." Auburn, Ala, 2008. http://hdl.handle.net/10415/1411.

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Emamgholizadeh, Fariba. "Effects of marinades on the formation of heterocyclic amines in grilled beef steaks." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/913.

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John, Liza. "Comparison of Color and Thiobarbituric Acid (TBA) Values of Cooked Hamburger Patties and Top Sirloin Steaks after Storage of Fresh Beef Chubs and Raw Steaks in Modified Atmospheres of 80% Oxygen or 0.4% Carbon Monoxide." DigitalCommons@USU, 2004. https://digitalcommons.usu.edu/etd/5520.

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This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days. All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower
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Matney, MaryAnn Joy. "The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/34673.

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Master of Science<br>Department of Animal Sciences and Industry<br>Terry A. Houser<br>The objective of this study was to determine the effect of extended postmortem aging (DOA), steak location (LOC), and dietary treatment (TRT) on cooked meat tenderness, sarcomere length, and myofibrillar protein degradation of steaks from the Semitendinosus (ST) and Longissimus lumborum (LL). Crossbred feedlot steers (n = 40; initial body weight 638 ± 29 kg) were fed 45 d with the following diets: a control diet, control diet with microalgae meal, microalgae meal and antioxidants fed at the beginning of feedi
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Ortega, Villicana Maria Teresa. "Escherichia coli O157:H7 and Salmonella spp. risk assessments for the production and cooking of restructured beef steaks /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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Books on the topic "Steaks"

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Loughran, Rob. High steaks. Salvo Press, 2003.

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Des steaks pour les élèves: Roman. Québec Amérique, 2000.

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Freedom and beef steaks: Colonial Calcutta culture. Orient Blackswan, 2012.

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International, Omaha Steaks. The Omaha Steaks good life guide and cookbook. Omaha Steaks International, 1985.

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Franks, Jo. Steak seasoning greats. Jo Franks, 2013.

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Fussell, Betty Harper. Raising steaks: The life and times of American beef. Harcourt, Inc., 2008.

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Bentley, Jay. Open range: Steaks, chops & more from Big Sky Country. Running Press, 2012.

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Mike, Cooper, ed. The book of steak: Cooking for carnivores. Parragon Books, 2013.

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Ribs, chops, steaks, & wings: Irresistible recipes for the grill, stovetop, and oven. Chronicle, 2010.

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Steaks, chops, ribs & wings: Irresistible recipes for the grill, stovetop, and oven. Chronicle Books, 2011.

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Book chapters on the topic "Steaks"

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Jula, Rocco. "„Steaks für alle“ ***." In Fallsammlung zum Handelsrecht. Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-662-07184-7_14.

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Livnat, Zohar. "“You bring the steaks, I’ll bring the salad”." In The Construction of ‘Ordinariness’ across Media Genres. John Benjamins Publishing Company, 2019. http://dx.doi.org/10.1075/pbns.307.03liv.

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Sha, Wei. "Introduction." In Steels. Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_1.

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Sha, Wei. "Fire Engineering." In Steels. Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_10.

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Sha, Wei. "Fire Resistance of Protected Slim Floors." In Steels. Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_11.

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Sha, Wei. "High-Strength Low-Alloy Steel." In Steels. Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_2.

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Sha, Wei. "Fire-Resistant Steel." In Steels. Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_3.

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Sha, Wei. "Heat-Resistant Steel." In Steels. Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_4.

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Sha, Wei. "Nitride-Strengthened Ferritic/Martensitic Steel." In Steels. Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_5.

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Sha, Wei. "Ultra High-Strength Maraging Steel." In Steels. Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4872-2_6.

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Conference papers on the topic "Steaks"

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J. Kandaswamy, S. G. Bajwa, J. K. Apple, and J. T. Sawyer. "Effect of Near-infrared Scanning Angle in Prediction of Tenderness and Sensory Attributes in Longissimus Thoracis Steaks." In 2005 Tampa, FL July 17-20, 2005. American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19542.

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Lin, Ta-Yu, Kuang-Yu Shih, Ming-Yuan Wang, Hsueh-Chieh Shih, and S. Y. Lee. "What do they eat? A survey of eat-out habit of university students in Taiwan." In INNODOCT 2019. Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/inn2019.2019.10562.

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Main purpose of this research is trying to understand food likeliness of Taiwan college students, and probe whether these food are healthy. Three survey steps are taken as: step 1, market survey for what kind of foods are selling around the campuses; step 2, questionnaire investigation for students food preference; step 3, analyzing whether these favorite foods are healthy or not. The result shows: major consideration for students food selection are “taste” and “price”; 63% of students are taking food or snacks late at night at least once a week. Top three most favorite foods are: Taiwanese fr
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Koupper, Charlie, Guillaume Bonneau, Gianluca Caciolli, et al. "Development of an Engine Representative Combustor Simulator Dedicated to Hot Streak Generation." In ASME Turbo Expo 2014: Turbine Technical Conference and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/gt2014-25120.

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Nowadays, the lack of confidence in the prediction of combustor-turbine interactions and more specifically our ability to predict the migration of hot spots through this interface leads to the application of extra safety margins, which are detrimental to an optimized turbine design and efficiency. To understand the physics and flow at this interface, a full 360° non-reactive combustor simulator representative of a recent lean burn chamber together with a 1.5 turbine stage is instrumented at DLR in Gottingen (Germany) within the European project FACTOR. The chamber operates with axial swirlers
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Spring, J. P., and D. M. McLaughlin. "Rod Bundle Heat Transfer: Steady-State Steam Cooling Experiments." In 14th International Conference on Nuclear Engineering. ASMEDC, 2006. http://dx.doi.org/10.1115/icone14-89734.

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Through the joint efforts of the Pennsylvania State University and the United States Nuclear Regulatory Commission, an experimental rod bundle heat transfer (RBHT) facility was designed and built. The rod bundle consists of a 7×7 square pitch array with spacer grids and geometry similar to that found in a modern pressurized water reactor. From this facility, a series of steady-state steam cooling experiments were performed. The bundle inlet Reynolds number was varied from 1 400 to 30 000 over a pressure range from 1.36 to 4 bars (20 to 60 psia). The bundle inlet steam temperature was controlle
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Stevanovic, Vladimir D., Zoran V. Stosic, Michael Kiera, and Uwe Stoll. "Horizontal Steam Generator Thermal-Hydraulics at Various Steady-State Power Levels." In 10th International Conference on Nuclear Engineering. ASMEDC, 2002. http://dx.doi.org/10.1115/icone10-22451.

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Three-dimensional computer simulation and analyses of the horizontal steam generator thermal-hydraulics of the WWER 1000 nuclear power plant have been performed for 50% and 75% partial loads, 100% nominal load and 110% over-load. Presented results show water and steam mass flow rate vectors, steam void fraction spatial distribution, recirculation zones, swell level position, water mass inventory on the shell side, and other important thermal-hydraulic parameters. The simulations have been performed with the computer code 3D ANA, based on the “two-fluid” model approach. Steam-water interface tr
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Moroz, Leonid, and Alexander Tarasov. "Coupled CFD and Thermal Steady State Analysis of Steam Turbine Secondary Flow Path." In International Joint Power Generation Conference collocated with TurboExpo 2003. ASMEDC, 2003. http://dx.doi.org/10.1115/ijpgc2003-40058.

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The main purpose of this work is to conduct coupled CFD analysis of the steam flow in the secondary part of turbine and study thermal rotor/stator steady state. We consider a 11 stage high-pressure cylinder of a power steam turbine with extended terminal labyrinths. Domain of interest is only the secondary flow path of the cylinder, therefore the shroud and blades are beyond the scope of this work. All blades are virtually removed and on the imaginary cylindrical surface the effective boundary conditions are assigned. This takes into account heat fluxes that came to disks/diaphragms from blade
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Reigl, Martin, and Harish N. Dave. "Considerations to the An-Isothermal Creep-Fatigue Assessment of Steam Turbine Rotor Steels." In ASME 2007 Pressure Vessels and Piping Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/creep2007-26553.

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The high creep-fatigue loading of fast starting steam turbines is investigated. Based on real turbine operation, but assuming worse conditions like increased notch factors, typical stress-strain cycles of the rotor are calculated. These an-isothermal cycles consists of phases of different start-types (cold start, warm start and hot start), of steady-state operation, shut-down and stand-still. Experiments, performed with these cycles, are evaluated with different methods. For the LCF fraction of the lifetime consumption, several reference temperatures are compared, whereby the so-called ‘corner
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Philip, Jacob, Faruk Kazi, and Harivittal Manglvedekar. "Quasi Steady State, Quasi Numerical Modeling of Saturated Steam-Water Spaces Using Normalized Steam and Water Properties for Efficient Computing." In 2014 5th International Conference on Intelligent Systems, Modelling and Simulation (ISMS). IEEE, 2014. http://dx.doi.org/10.1109/isms.2014.121.

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Fitriana, Linda Devi, Yusuf Fuad, and Abdul Haris Rosyidi. "Dynamism of Open-Ended Problem Solving: Study on Junior High School Students Behavior Based on Keirsey Personality Type." In Proceedings of the International Conference on Science, Technology, Education, Arts, Culture and Humanity - "Interdisciplinary Challenges for Humanity Education in Digital Era" (STEACH 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/steach-18.2019.1.

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Setiawan, Anggun. "Aesthetic Dimensions and Enchantment of Education in Weweh Culture in East Java." In Proceedings of the International Conference on Science, Technology, Education, Arts, Culture and Humanity - "Interdisciplinary Challenges for Humanity Education in Digital Era" (STEACH 2018). Atlantis Press, 2019. http://dx.doi.org/10.2991/steach-18.2019.10.

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Reports on the topic "Steaks"

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Nichols, Todd Travis, Dean Dalton Taylor, Richard Arthur Wood, and Charles Marshall Barnes. Steady-State Simulation of Steam Reforming of INEEL Tank Farm Waste. Office of Scientific and Technical Information (OSTI), 2002. http://dx.doi.org/10.2172/911450.

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Satik, C., M. Parlar, and Y. C. Yortsos. A study of steady-state steam-water counterflow in porous media. Office of Scientific and Technical Information (OSTI), 1990. http://dx.doi.org/10.2172/5140533.

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Nichols, T. T., D. D. Taylor, R. A. Wood, and C. M. Barnes. Steady-State Simulation of Steam Reforming of INEEL Tank Farm Waste. Office of Scientific and Technical Information (OSTI), 2002. http://dx.doi.org/10.2172/801031.

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Sherby, O. D., and J. Wadsworth. Ultrahigh carbon steels, Damascus steels, and superplasticity. Office of Scientific and Technical Information (OSTI), 1997. http://dx.doi.org/10.2172/555400.

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Lee, E. U., R. Taylor, C. Lei, and H. C. Sander. Aircraft Steels. Defense Technical Information Center, 2009. http://dx.doi.org/10.21236/ada494348.

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Trimmer, Paul A., and Donald E. Tiano. Mild Wind Series, Minute Steak Event. Defense Technical Information Center, 1992. http://dx.doi.org/10.21236/ada286599.

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Mattson, Mary Pat, and Sarah Hanson. Palmisano Park / Stearns Quarry. Landscape Architecture Foundation, 2014. http://dx.doi.org/10.31353/cs0770.

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Hansen, Michael L., Henry S. Griffis, and Deena Ackerman. Steady-State Accession Requirements. Defense Technical Information Center, 2003. http://dx.doi.org/10.21236/ada418954.

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Luceadams, Matthew. Next Steps. Office of Scientific and Technical Information (OSTI), 2020. http://dx.doi.org/10.2172/1688727.

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10

Banovic, Stephen W., Christopher N. McCowan, and William E. Luecke. Physical properties of structural steels. National Institute of Standards and Technology, 2005. http://dx.doi.org/10.6028/nist.ncstar.1-3e.

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You might also be interested in the extended bibliographies on the topic 'Steaks' for particular source types:
Journal articles Dissertations / Theses Books
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