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.
113 related articles for article (PubMed ID: 22063450)
21. Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy. Jeong JY; Lee ES; Choi JH; Lee JY; Kim JM; Min SG; Chae YC; Kim CJ Meat Sci; 2007 Mar; 75(3):415-22. PubMed ID: 22063797 [TBL] [Abstract][Full Text] [Related]
22. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey. Maughan C; Martini S J Food Sci; 2012 Feb; 77(2):S115-21. PubMed ID: 22339550 [TBL] [Abstract][Full Text] [Related]
23. Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality. Xu G; Baidoo SK; Johnston LJ; Bibus D; Cannon JE; Shurson GC J Anim Sci; 2010 Apr; 88(4):1398-410. PubMed ID: 19966160 [TBL] [Abstract][Full Text] [Related]
24. Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties. Hamidioglu I; Alenčikienė G; Dzedulionytė M; Zabulionė A; Bali A; Šalaševičienė A Foods; 2022 Dec; 11(24):. PubMed ID: 36553772 [TBL] [Abstract][Full Text] [Related]
25. Oxidative stability of frozen pork patties: Effect of fluctuating temperature on lipid oxidation. Hansen E; Lauridsen L; Skibsted LH; Moawad RK; Andersen ML Meat Sci; 2004 Oct; 68(2):185-91. PubMed ID: 22062227 [TBL] [Abstract][Full Text] [Related]
27. In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study. Xue S; Park JY; Tuell JR; Maskal JM; Johnson JS; Dinh T; Kim YHB Foods; 2022 Apr; 11(9):. PubMed ID: 35563945 [TBL] [Abstract][Full Text] [Related]
28. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997 [TBL] [Abstract][Full Text] [Related]
29. Functionality of cow beef in coarse and fine ground model systems. Swan JE; Boles JA Meat Sci; 2006 Jan; 72(1):25-33. PubMed ID: 22061370 [TBL] [Abstract][Full Text] [Related]
30. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Mitsumoto M; O'Grady MN; Kerry JP; Joe Buckley D Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156 [TBL] [Abstract][Full Text] [Related]
31. Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.). Sehgal HS; Shahi M; Sehgal GK; Thind SS Int J Food Sci Nutr; 2008 May; 59(3):192-201. PubMed ID: 17852491 [TBL] [Abstract][Full Text] [Related]
32. Beef patty composition: effects of fat content and cooking method. Berry BW; Leddy K J Am Diet Assoc; 1984 Jun; 84(6):654-8. PubMed ID: 6725796 [TBL] [Abstract][Full Text] [Related]
33. Processing and nutritional characteristics of value added ostrich products. Fisher P; Hoffman LC; Mellett FD Meat Sci; 2000 Jun; 55(2):251-4. PubMed ID: 22061092 [TBL] [Abstract][Full Text] [Related]
34. Investigation of the levels of N(τ)-methylhistidine in a range of pork and chicken meats. Jones AD; Homan AC; Favell DJ Meat Sci; 1987; 19(3):197-205. PubMed ID: 22055943 [TBL] [Abstract][Full Text] [Related]
35. Effects of modified corn gluten meal on quality characteristics of a model emulsified meat product. Homco-Ryan CL; Ryan KJ; Wicklund SE; Nicolalde CL; Lin S; McKeith FK; Brewer MS Meat Sci; 2004 Jun; 67(2):335-41. PubMed ID: 22061331 [TBL] [Abstract][Full Text] [Related]
36. Detection of pork and lard as adulterants in processed meat: liquid chromatographic analysis of derivatized triglycerides. Saeed T; Ali SG; Rahman HA; Sawaya WN J Assoc Off Anal Chem; 1989; 72(6):921-5. PubMed ID: 2592314 [TBL] [Abstract][Full Text] [Related]
37. Effect of varying salt and fat levels on the sensory quality of beef patties. Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP Meat Sci; 2012 Aug; 91(4):460-5. PubMed ID: 22445488 [TBL] [Abstract][Full Text] [Related]
38. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics. Ruiz-Capillas C; Triki M; Herrero AM; Rodriguez-Salas L; Jiménez-Colmenero F Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829 [TBL] [Abstract][Full Text] [Related]
39. Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. Biswas AK; Keshri RC; Bisht GS Meat Sci; 2004 Mar; 66(3):733-41. PubMed ID: 22060884 [TBL] [Abstract][Full Text] [Related]
40. Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion. Wang M; Ma L; Xie P; Li C; Yang X; Lang Y Food Sci Technol Int; 2023 Aug; ():10820132231196202. PubMed ID: 37593829 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]