173 related articles for article (PubMed ID: 20566248)
1. Quality and microstructural changes in goat meat during heat treatment.
Yarmand MS; Homayouni A
Meat Sci; 2010 Oct; 86(2):451-5. PubMed ID: 20566248
[TBL] [Abstract][Full Text] [Related]
2. Microstructural changes in m. rectus abdominis bovine muscle after heating.
Astruc T; Gatellier P; Labas R; Lhoutellier VS; Marinova P
Meat Sci; 2010 Aug; 85(4):743-51. PubMed ID: 20434272
[TBL] [Abstract][Full Text] [Related]
3. Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.
Huang F; Huang M; Xu X; Zhou G
J Sci Food Agric; 2011 Feb; 91(3):443-8. PubMed ID: 21218477
[TBL] [Abstract][Full Text] [Related]
4. Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating.
Yarmand MS; Nikmaram P; Djomeh ZE; Homayouni A
Meat Sci; 2013 Oct; 95(2):419-24. PubMed ID: 23747638
[TBL] [Abstract][Full Text] [Related]
5. Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoes.
Btaszczak W; Sadowska J; Fornal J; Vacek J; Flis B; Zagórski-Ostoja W
Nahrung; 2004 Jun; 48(3):169-76. PubMed ID: 15285106
[TBL] [Abstract][Full Text] [Related]
6. Dynamic MRI and thermal simulation to interpret deformation and water transfer in meat during heating.
Bouhrara M; Clerjon S; Damez JL; Chevarin C; Portanguen S; Kondjoyan A; Bonny JM
J Agric Food Chem; 2011 Feb; 59(4):1229-35. PubMed ID: 21265572
[TBL] [Abstract][Full Text] [Related]
7. Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate.
Basak T; Rao BS
Meat Sci; 2010 Nov; 86(3):780-93. PubMed ID: 20655667
[TBL] [Abstract][Full Text] [Related]
8. Microwave heating of cooked pork patties as a function of fat content.
Picouet PA; Fernández A; Serra X; Suñol JJ; Arnau J
J Food Sci; 2007 Mar; 72(2):E57-63. PubMed ID: 17995834
[TBL] [Abstract][Full Text] [Related]
9. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.
Promeyrat A; Bax ML; Traoré S; Aubry L; Santé-Lhoutellier V; Gatellier P
Meat Sci; 2010 Aug; 85(4):625-31. PubMed ID: 20416808
[TBL] [Abstract][Full Text] [Related]
10. Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.
Christensen L; Bertram HC; Aaslyng MD; Christensen M
Meat Sci; 2011 Aug; 88(4):718-22. PubMed ID: 21450413
[TBL] [Abstract][Full Text] [Related]
11. Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows.
Pérez-Juan M; Kondjoyan A; Picouet P; Realini CE
Meat Sci; 2012 Oct; 92(2):107-14. PubMed ID: 22578362
[TBL] [Abstract][Full Text] [Related]
12. New automated microwave heating process for cooking and pasteurization of microwaveable foods containing raw meats.
Huang L; Sites J
J Food Sci; 2010 Mar; 75(2):E110-5. PubMed ID: 20492230
[TBL] [Abstract][Full Text] [Related]
13. Quality factors in beef, pork, and lamb cooked by microwaves.
Korschgen BM; Baldwin RE; Snider S
J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
[TBL] [Abstract][Full Text] [Related]
14. Effect of high pressure and salt on pork meat quality and microstructure.
Duranton F; Simonin H; Chéret R; Guillou S; de Lamballerie M
J Food Sci; 2012 Aug; 77(8):E188-94. PubMed ID: 22860583
[TBL] [Abstract][Full Text] [Related]
15. Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.
Wu Z; Bertram HC; Böcker U; Ofstad R; Kohler A
J Agric Food Chem; 2007 May; 55(10):3990-7. PubMed ID: 17451251
[TBL] [Abstract][Full Text] [Related]
16. Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms.
Bax ML; Aubry L; Ferreira C; Daudin JD; Gatellier P; Rémond D; Santé-Lhoutellier V
J Agric Food Chem; 2012 Mar; 60(10):2569-76. PubMed ID: 22335241
[TBL] [Abstract][Full Text] [Related]
17. Effect of ohmic treatment on quality characteristic of meat: a review.
Yildiz-Turp G; Sengun IY; Kendirci P; Icier F
Meat Sci; 2013 Mar; 93(3):441-8. PubMed ID: 23273448
[TBL] [Abstract][Full Text] [Related]
18. Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy.
Kirschner C; Ofstad R; Skarpeid HJ; Høst V; Kohler A
J Agric Food Chem; 2004 Jun; 52(12):3920-9. PubMed ID: 15186118
[TBL] [Abstract][Full Text] [Related]
19. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.
Dahl CA; Matthews ME
J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757
[TBL] [Abstract][Full Text] [Related]
20. Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat.
Kondjoyan A; Oillic S; Portanguen S; Gros JB
Meat Sci; 2013 Oct; 95(2):336-44. PubMed ID: 23747627
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]