English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Strip loins (n = 72) of USDA Prime, Low Choice, and Low Select were equally represented. Half of the strip loins within each grade were enhanced to 108% of the green weight with water, salt, and alkaline phosphates. Strip loins were aged 21 d, cut into 2.5-cm thick steaks, paired, and frozen (-20°C) until subsequent analyses. Thawed steaks were cooked to one of three degrees of doneness (DOD): Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C. All cooked samples were evaluated by either consumer panelists or used for objective measures including Warner-Bratzler shear force (WBSF), Slice Shear Force (SSF), and PJP (moisture loss from sample when compressed at 8 kg of force for 30 s). Consumer panelists’ juiciness scores were used to determine the accuracy of threshold values determined by previous work. Samples were considered “juicy” if the mean juiciness score of each sample was greater than the 50 mm neutral anchor on the 100 mm juiciness scale. Steaks were evaluated for PJP and classified into one of four categories based on the probability of a sample being rated as “juicy” determined from previous research: PJP of < 14.64 = < 50% chance of being rated “juicy”; PJP of 14.64 to 18.94 = 50 to 75% chance of being rated “juicy”; PJP of 18.94 to 23.25 = 75 to 90% chance being rated “juicy”; and PJP of > 23.25 = > 90% chance of being rated “juicy”. Moreover, paired samples from strip loins of Prime, Low Choice, Low Select, and enhanced Low Select were prepared under identical conditions for determination of the repeatability of the PJP method. Variance components for repeatability measures were calculated using the GLIMMIX procedure of SAS (SAS Inst. Inc., Cary, NC). The accuracy of the predetermined PJP thresholds (from logistic regression model in previous research) were determined by comparison to the actual percentage of “juicy” samples in the current study.

meat and muscle biology

Determination of The Repeatability and Accuracy of the Pressed Juice Percentage (PJP) Method at Sorting Beef Strip Loin Steaks into Categories of Known Juiciness