Juicy

The problem really isn t the concentration of the HBr, but rather is the result of the HBr being in water. As long as there is a significant amount of water present in the reaction mix with safrole, that water is going to compete with bromine for that juicy beta carbon on safrole. And it s gonna win, too. The answer is to use non-aqueous HBr solutions. 

Water. Water is often added to processed meat products for a variety of reasons. It is an important carrier of various ionic components that are added to processed meat products. The retention of water during further processing of meat is necessary to obtain a product that is juicy and has higher yields. The amount of water added during the preparation of processed meat products depends on the final properties desired. Water may be added to a meat product as a salt brine or as ice during the comminution step of sausage preparation. 

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Figure 2. Ice bars after 35 minutes at room temperature. Note difference of level of melted liquid and juicy appearance of II and IV and formation of clear ice on upper portion of I and III...

Beilken et al. [ 12] have applied a number of instrumental measuring methods to assess the mechanical strength of 12 different meat patties. In all, 20 different physical/chemical properties were measured. The products were tasted twice by 12 panellists divided over 4 sessions in which 6 products were evaluated for 9 textural attributes (rubberiness, chewiness, juiciness, etc.). Beilken etal. [12] subjected the two sets of data, viz. the instrumental data and the sensory data, to separate principal component analyses. The relation between the two data sets, mechanical measurements versus sensory attributes, was studied by their intercorrelations. Although useful information can be derived from such bivariate indicators, a truly multivariate regression analysis may give a simpler overall picture of the relation. 

There is hardly a tree on earth that offers as much as the elder. Used for centuries and steeped in legend, elder provides a host of amazing benefits as both medicine and food. Adorned with beautiful white blossoms and juicy blue-black berries, the elder tree is a beautiful addition to any landscape. 

Another new aspect of this concept is that it does not include a single optimum quality. For example, some consumers like green, firm, juicy apples, and others prefer blushed, sweet, aromatic apples. So, there is some freedom to choose a more growth-related or a more differentiation-related optimal balance when managing the crop. 

No limits to nutrients, light Production of mass Big mass, high yield Firm, tart, crisp, crunchy, juicy ... 

Slaughter performance (important for butcher) slaughter yield, balanced carcass weight, composition of carcass Meat quality (important for consumer) measurable or sensory meat quality criteria (appearance, colour, tenderness, juiciness, flavour, roast and boil capacity, biochemical values (e.g. pH-value)), and nutritional value... 

The image of fresh pork is to a high degree determined by its sensory quality (palatability, tenderness, juiciness) and its appearance (especially colour, visible fat content and WHC) at purchase in the shop (Schifferstein and Ophius, 1988 Becker et al., 2000). 

Juiciness. Juiciness of pork is associated with the amount of moisture present in the cooked product and the amount of IMF. Increase in ultimate pH of the pork is associated with increased moisture retention in the heated product. In contrast, low pH after slaughter, which gives rise to PSE pork, is closely related to low moisture content of cooked pork. Also the distribution... 

The difference in sensory quality between females and castrated males is not consistent over several studies. Enfalt et al. (1997) and Jonsall et al. (2001) found that loins from castrated males scored higher for tenderness and juiciness than loins from females. In contrast, Jonsall et al. (2000) found no sensory effect of sex on loins and the same working group detected in a further investigation that loin from gilts scored higher for juiciness and lower for off-flavour than loin from castrated males. Obviously, the effect of sex on sensorial quality is of minor relevance and can be overruled by other effects. 

Textural Dry, hard, crisp, Chewy, firm, Soft, juicy, moist, swollen... 

Almost perfectly concealed, disguised larvae are free to glut themselves on juicy aphids. Undisguised larvae receive quite different treatment, of course, for the ants immediately perceive them as a menace. If a naked larva is lucky, the ants only throw it out of the alder. Aggressive ants may bite larvae or even kill them. A... 

Studying in a group or with another person can be a great motivator. It can also be a distraction, as it can be easy to wander off the subject at hand and on to more interesting subjects such as last night s game, or some juicy gossip. The key is to choose your study partners well and to have a plan for the study session that will keep you on track. 

The motive for developing commercial NMR sensors of horticultural products hardly needs to be laboured. Consumers expect their fruit and vegetables to be of consistent high quality, at optimum ripeness, juiciness and texture and, of course, free from bruises, disease, infestation and other internal quality defects. Unfortunately for the fruit or vegetable grower, many of these quality factors are outside their control. Factors such as the weather, harvesting conditions and natural biological diversity mean that the quality of... 

Mealiness in apples results from a breakdown in adhesion between cells so that chewing the apple tissue results in cell separation rather than cell rupture. Eating a mealy apple is therefore associated with the unpleasant sensory perception of a lack of juiciness, loss of crispness and hardness. A number of studies have succeeded in correlating the degree of mealiness with destructive reference tests such as the Magness-Taylor firmness and confined compression juiciness, but clearly there is a need for non-destructive, on-line detection of mealiness in apples. 

Cress, mustard, and radishes are used as sprouted seeds, and many can be eaten as seedling crops. The perennial vegetable seakale is grown for its forced shoots, harvested in mid- to late winter. Kohlrabi produces crisp and juicy swollen stems. 

This family is characterized by producing substances that have dramatic effects on humans and animals the toxins in deadly nightshade, mandrake, and datura the nicotine in tobacco plants and the burning capsaicin in chili peppers. But it also contains cool, juicy sweet tomatoes and bell peppers eggplants, with their rich, creamy flesh and the ultimate in comfort food—the potato. 

Cherries are normally classed as either sweet or sour. Sweet cherries are eaten straight from the tree and have either white or dark flesh. Skin color also varies from "white," which is actually usually flushed with scarlet, to very dark. Sweet cherries ripen in midsummer, sour cherries ripen slightly later. Sour cherries are grown for culinary use they are juicy but very tart if eaten raw. 

Perfect peach Peaches and nectarines sold in supermarkets are usually harvested before they are ripe, and transported in cold storage. Grow your own to experience perfect, juicy ripeness. 

Summer treat Birds find juicy raspberries as irresistible as we do, but only place netting over the plants onee the fruits form raspberry flowers oan be a major neotar souroe for honeybees. 

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