121 related articles for article (PubMed ID: 22061724)
21. Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
da Cunha CR; Alcântara MR; Viotto WH
J Food Sci; 2012 Aug; 77(8):E176-81. PubMed ID: 22809121
[TBL] [Abstract][Full Text] [Related]
22. Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.
Szerman N; Gonzalez CB; Sancho AM; Grigioni G; Carduza F; Vaudagna SR
Meat Sci; 2012 Mar; 90(3):701-10. PubMed ID: 22112522
[TBL] [Abstract][Full Text] [Related]
23. In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments.
Mueller SL; King DA; Baird BE; McKenna DR; Osburn WN; Savell JW
Meat Sci; 2006 Oct; 74(2):272-80. PubMed ID: 22062836
[TBL] [Abstract][Full Text] [Related]
24. Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins.
Ponrajan A; Harrison MA; Pringle TD; Segers JR; Lowe BK; McKeith RO; Stelzleni AM
Meat Sci; 2012 May; 91(1):43-9. PubMed ID: 22226579
[TBL] [Abstract][Full Text] [Related]
25. Effect of salt addition on sous vide cooked whole beef muscles from Argentina.
Vaudagna SR; Pazos AA; Guidi SM; Sanchez G; Carp DJ; Gonzalez CB
Meat Sci; 2008 Jul; 79(3):470-82. PubMed ID: 22062908
[TBL] [Abstract][Full Text] [Related]
26. Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.
Stackhouse RJ; Apple JK; Yancey JW; Keys CA; Johnson TM; Mehall LN
J Anim Sci; 2016 Apr; 94(4):1738-54. PubMed ID: 27136031
[TBL] [Abstract][Full Text] [Related]
27. Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese.
Shirashoji N; Jaeggi JJ; Lucey JA
J Dairy Sci; 2010 Jul; 93(7):2827-37. PubMed ID: 20630199
[TBL] [Abstract][Full Text] [Related]
28. Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploins.
Rowe CW; Pohlman FW; Brown AH; Johnson ZB; Whiting SH; Galloway DL
J Food Sci; 2009; 74(1):S36-43. PubMed ID: 19200119
[TBL] [Abstract][Full Text] [Related]
29. Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness.
Obuz E; Dikeman ME; Loughin TM
Meat Sci; 2003 Oct; 65(2):841-51. PubMed ID: 22063447
[TBL] [Abstract][Full Text] [Related]
30. The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin.
Hayes JE; Desmond EM; Troy DJ; Buckley DJ; Mehra R
Meat Sci; 2006 Mar; 72(3):380-6. PubMed ID: 22061721
[TBL] [Abstract][Full Text] [Related]
31. Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.
Hu Y; Zhang L; Yi Y; Solangi I; Zan L; Zhu J
Food Chem; 2021 Feb; 338():128146. PubMed ID: 33091990
[TBL] [Abstract][Full Text] [Related]
32. Quality changes in beef gluteus medius, infraspinatus, psoas major, rectus femoris, and teres major enhanced prior to aging.
Stetzer AJ; Tucker E; McKeith FK; Brewer MS
J Food Sci; 2007 May; 72(4):S242-6. PubMed ID: 17995785
[TBL] [Abstract][Full Text] [Related]
33. Enhancing palatability traits in beef chuck muscles.
Molina ME; Johnson DD; West RL; Gwartney BL
Meat Sci; 2005 Sep; 71(1):52-61. PubMed ID: 22064051
[TBL] [Abstract][Full Text] [Related]
34. Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts.
McGee MR; Henry KL; Brooks JC; Ray FK; Morgan JB
Meat Sci; 2003 Jul; 64(3):273-7. PubMed ID: 22063013
[TBL] [Abstract][Full Text] [Related]
35. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
[TBL] [Abstract][Full Text] [Related]
36. Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks.
Eastridge JS; Bowker BC
J Food Sci; 2011 Mar; 76(2):S156-62. PubMed ID: 21535792
[TBL] [Abstract][Full Text] [Related]
37. Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate.
Pietrasik Z; Janz JA
Meat Sci; 2009 Mar; 81(3):523-32. PubMed ID: 20416596
[TBL] [Abstract][Full Text] [Related]
38. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef.
Sawyer JT; Apple JK; Johnson ZB
Meat Sci; 2008 Jun; 79(2):317-25. PubMed ID: 22062760
[TBL] [Abstract][Full Text] [Related]
39. Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt.
Hamling AE; Jenschke BE; Calkins CR
J Anim Sci; 2008 May; 86(5):1200-4. PubMed ID: 18203978
[TBL] [Abstract][Full Text] [Related]
40. Predicting temperature profiles to determine degree of doneness for beef biceps femoris and longissimus lumborum steaks.
Obuz E; Dikeman ME; Erickson LE; Hunt MC; Herald TJ
Meat Sci; 2004 May; 67(1):101-5. PubMed ID: 22061122
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
