Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Ferraris, Daniela Cristina | - |
| dc.creator | Libertino, Luciano Martin | - |
| dc.creator | Rodríguez, Graciela Luisa | - |
| dc.creator | Hough, Guillermo | - |
| dc.date | 2017-09-19T18:57:14Z | - |
| dc.date | 2017-09-19T18:57:14Z | - |
| dc.date | 2013-03 | - |
| dc.date | 2017-09-19T14:24:20Z | - |
| dc.date.accessioned | 2019-04-29T15:56:33Z | - |
| dc.date.available | 2019-04-29T15:56:33Z | - |
| dc.identifier | Ferraris, Daniela Cristina; Libertino, Luciano Martin; Rodríguez, Graciela Luisa; Hough, Guillermo; How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef; Sage Publications; Food Science And Technology International; 19; 4; 3-2013; 335-342 | - |
| dc.identifier | 1082-0132 | - |
| dc.identifier | http://hdl.handle.net/11336/24617 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/305846 | - |
| dc.description | The main objective was to estimate the optimum thickness of meat from a consumers perspective. Breaded beef (known as milanesa in Spanish speaking countries and as schnitzels in Austria) is a food product prepared with a slice of meat that is dipped in beaten egg to then be covered in bread crumbs; thus prepared it is fried.. This product was used as a case study. Breaded beef was evaluated in three different stages: raw slice of meat, appearance of meat after frying, and during mastication. Breaded beef prepared with meat of varying thicknesses were presented to consumers who evaluated if the thicknesses were too thin, ok or too thick. Survival analysis statistics were used to estimate the optimum thicknesses. Results for each stage were: raw slice of meat= 6.7 ± 0.2 mm, appearance of the cut fried breaded beef= 8.4 ± 0.3 mm and during mastication= 7.6 ± 0.3 mm. The average thickness of the meat cut by butchers for breaded beef was 5.9 mm, not too far from the optimum. However, the average thickness of the meat in the breaded beef ready for frying sold by the same butchers 3.7 mm, clearly thinner than the optimum. | - |
| dc.description | Fil: Ferraris, Daniela Cristina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Libertino, Luciano Martin. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Rodríguez, Graciela Luisa. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina | - |
| dc.description | Fil: Hough, Guillermo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Sage Publications | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/abs/10.1177/1082013212452586 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013212452586 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | Breaded beef | - |
| dc.subject | Meat | - |
| dc.subject | Optimum thickness | - |
| dc.subject | Sensory analysis | - |
| dc.subject | Survival analysis | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | How thick do consumers' want their meat and how thick do they get it? The case of deep-fried breaded beef | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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