These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

125 related articles for article (PubMed ID: 21333460)

  • 1. Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath--effect of sample dimensions and prior freezing and ageing.
    Oillic S; Lemoine E; Gros JB; Kondjoyan A
    Meat Sci; 2011 Jul; 88(3):338-46. PubMed ID: 21333460
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.
    Modzelewska-Kapituła M; Dąbrowska E; Jankowska B; Kwiatkowska A; Cierach M
    Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles.
    Walsh H; Martins S; O'Neill EE; Kerry JP; Kenny T; Ward P
    Meat Sci; 2010 Mar; 84(3):444-8. PubMed ID: 20374808
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.
    Guo Q; Piyasena P; Mittal GS; Si W; Gong J
    Food Microbiol; 2006 Apr; 23(2):112-8. PubMed ID: 16942994
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G; Sujang S; Koohmaraie M
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
    Roldán M; Antequera T; Martín A; Mayoral AI; Ruiz J
    Meat Sci; 2013 Mar; 93(3):572-8. PubMed ID: 23273466
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef.
    Mukherjee A; Yoon Y; Geornaras I; Belk KE; Scanga JA; Smith GC; Sofos JN
    J Food Sci; 2009 Mar; 74(2):M94-9. PubMed ID: 19323764
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L; Ertbjerg P; Aaslyng MD; Christensen M
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
    Byelashov OA; Adler JM; Geornaras I; Ko KY; Belk KE; Smith GC; Sofos JN
    J Food Sci; 2010 May; 75(4):M209-17. PubMed ID: 20546412
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.
    Yancey JW; Wharton MD; Apple JK
    Meat Sci; 2011 May; 88(1):1-7. PubMed ID: 21185659
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.
    Lindahl G; Lagerstedt A; Ertbjerg P; Sampels S; Lundström K
    Meat Sci; 2010 May; 85(1):160-6. PubMed ID: 20374880
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
    Kulkarni S; DeSantos FA; Kattamuri S; Rossi SJ; Brewer MS
    Meat Sci; 2011 May; 88(1):139-44. PubMed ID: 21193269
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Factors affecting the water holding capacity of red meat products: a review of recent research advances.
    Cheng Q; Sun DW
    Crit Rev Food Sci Nutr; 2008 Feb; 48(2):137-59. PubMed ID: 18274969
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Engineering processes in meat products and how they influence their biophysical properties.
    Tornberg E
    Meat Sci; 2013 Dec; 95(4):871-8. PubMed ID: 23702340
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel.
    Kim S; Lee KG
    J Toxicol Environ Health A; 2010; 73(21-22):1599-609. PubMed ID: 20954084
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. SmartStretch™ technology. I. Improving the tenderness of sheep topsides (m. semimembranosus) using a meat stretching device.
    Toohey ES; van de Ven R; Thompson JM; Geesink GH; Hopkins DL
    Meat Sci; 2012 Jun; 91(2):142-7. PubMed ID: 22326579
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.