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Temperature Combinations (temperature + combination)
Selected AbstractsOptimizing Beef Chuck Flavor and Texture Through Cookery MethodsJOURNAL OF FOOD SCIENCE, Issue 4 2004K. Adhikari ABSTRACT: Eight cooked chuck muscles were subjected to Warner-Bratzler shear (WBS) force analysis in phase I of the study to choose the cooking methods and temperature combinations suitable for descriptive sensory analysis in phase II. WBS force analysis was unable to discriminate (P > 0.05) cooking and temperature combinations among various muscles. Nine chuck muscles were then subjected to cooking by grilling, roasting, and braising to an internal temperature of 63°C and 77°C. A panel of 10 trained judges performed the descriptive analysis of the cooked chuck muscle steaks. Grilling, under medium rare conditions, was most suitable for the chuck muscles because it yielded more juiciness and roasted flavor than any other cooking method/temperature combinations. [source] Evaluation of Usefulness of Daily Mean Temperature Studies on Impact of Climate ChangeJOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 2 2005S. Chauhan Abstract The impact of global warming on rise in temperature in different regions has often been expressed as a change in mean temperature (Tmean). The recent results suggest that this change could be both in diurnal and interannual temperatures. Therefore it is important to assess the impact of diurnal variation with the same mean temperature on crop plants for understanding the impact of climate change on agriculture, and also assess the possibility of genetic variation in adaptation. The present study in wheat (Triticum aestivum) varieties examines the effect of varying Tmax and Tmin, while maintaining the same mean temperature on phenology, growth and productivity. The mean temperatures examined are 18 °C with Tmax/Tmin combination of 18/18, 20/16, 22/14 and 24/12 °C. These wheat varieties differed considerably in their response to varying Tmax and Tmin with respect to days to ear emergence, anthesis, biomass accumulation and grain yield. The wheat variety HD2329, a popular Mexican dwarf high yielding cultivar showed maximum adaptation in the temperature combinations examined. The results suggest the need to refine the crop ideotypes in the context of the changing global scenario. This may require detailed experimental studies on various phenological phases. Such studies would help in assessing genotypes which may be having adaptation and thus identify the potential donors for further improvement of crops. [source] Optimizing Beef Chuck Flavor and Texture Through Cookery MethodsJOURNAL OF FOOD SCIENCE, Issue 4 2004K. Adhikari ABSTRACT: Eight cooked chuck muscles were subjected to Warner-Bratzler shear (WBS) force analysis in phase I of the study to choose the cooking methods and temperature combinations suitable for descriptive sensory analysis in phase II. WBS force analysis was unable to discriminate (P > 0.05) cooking and temperature combinations among various muscles. Nine chuck muscles were then subjected to cooking by grilling, roasting, and braising to an internal temperature of 63°C and 77°C. A panel of 10 trained judges performed the descriptive analysis of the cooked chuck muscle steaks. Grilling, under medium rare conditions, was most suitable for the chuck muscles because it yielded more juiciness and roasted flavor than any other cooking method/temperature combinations. [source] DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEAJOURNAL OF SENSORY STUDIES, Issue 4 2008SOH MIN LEE ABSTRACT Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just-about-right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time,temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented-like flavor increased, but cut grass and floral flavor decreased with the lower-graded tea leaf. Samples infused at 60C,3 min were sweeter but less bitter than samples at 80C,1 min. PRACTICAL APPLICATIONS The sample preparation method and evaluating conditions developed in this study have been validated using both analytical and consumer studies. The protocols showed to be powerful in discriminating the sensory characteristics between the samples when conducting objective sensory analyses. The sensory lexicons and standards established should be useful to researchers and product developers who are working with flavors of green tea. Additionally, the sample preparation method and evaluation procedure introduced in this study are relatively straightforward, thus, making it possible for the general sensory scientist group to use an effective standardized method when conducting objective sensory analyses of green tea. [source] | ||||||||||