347 related articles for article (PubMed ID: 23401049)
1. Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat.
Martínez-Arellano I; Severiano-Pérez P; Fernández FJ; Ponce-Alquicira E
J Sci Food Agric; 2013 May; 93(7):1743-50. PubMed ID: 23401049
[TBL] [Abstract][Full Text] [Related]
2. Effect of muscle type and vacuum chiller aging period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef.
Ba HV; Park K; Dashmaa D; Hwang I
Anim Sci J; 2014 Feb; 85(2):164-73. PubMed ID: 23911040
[TBL] [Abstract][Full Text] [Related]
3. Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.
Liu Y; Lyon BG; Windham WR; Lyon CE; Savage EM
Poult Sci; 2004 Jan; 83(1):101-8. PubMed ID: 14761091
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
Latoch A; Libera J; Stasiak DM
Acta Sci Pol Technol Aliment; 2019; 18(2):163-171. PubMed ID: 31256544
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.
Hwang KE; Choi YS; Choi SM; Kim HW; Choi JH; Lee MA; Kim CJ
Meat Sci; 2013 Nov; 95(3):593-602. PubMed ID: 23797017
[TBL] [Abstract][Full Text] [Related]
6. On the quality of commercial boneless skinless broiler breast meat.
Lee YS; Owens CM; Meullenet JF
J Food Sci; 2008 Aug; 73(6):S253-61. PubMed ID: 19241568
[TBL] [Abstract][Full Text] [Related]
7. Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values.
Zhuang H; Savage EM
Poult Sci; 2010 May; 89(5):1049-55. PubMed ID: 20371859
[TBL] [Abstract][Full Text] [Related]
8. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
O'Sullivan MG; Le Floch S; Kerry JP
Meat Sci; 2015 Mar; 101():13-8. PubMed ID: 25462377
[TBL] [Abstract][Full Text] [Related]
9. Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.
Fregonesi RP; Portes RG; Aguiar AM; Figueira LC; Gonçalves CB; Arthur V; Lima CG; Fernandes AM; Trindade MA
Meat Sci; 2014 Jun; 97(2):151-5. PubMed ID: 24583322
[TBL] [Abstract][Full Text] [Related]
10. The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods.
Li X; Hutchings S; Warner RD; Ponnampalam E; Ha M
J Texture Stud; 2022 Apr; 53(2):185-195. PubMed ID: 34953152
[TBL] [Abstract][Full Text] [Related]
11. Physical meat quality and chemical composition of the Longissimus thoracis of entire and immunocastrated pigs fed varying dietary protein levels with and without ractopamine hydrochloride.
Needham T; Hoffman LC
Meat Sci; 2015 Dec; 110():101-8. PubMed ID: 26201695
[TBL] [Abstract][Full Text] [Related]
12. Effect of grazing and dietary protein on eating quality of Podolian beef.
Marino R; Albenzio M; Caroprese M; Napolitano F; Santillo A; Braghieri A
J Anim Sci; 2011 Nov; 89(11):3752-8. PubMed ID: 21705638
[TBL] [Abstract][Full Text] [Related]
13. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.
Lavieri N; Williams SK
Meat Sci; 2014 Aug; 97(4):534-41. PubMed ID: 24769874
[TBL] [Abstract][Full Text] [Related]
14. Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes.
Okpala COR; Juchniewicz S; Leicht K; Korzeniowska M; Guiné RPF
PeerJ; 2023; 11():e15116. PubMed ID: 36945361
[TBL] [Abstract][Full Text] [Related]
15. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.
Parsons AN; VanOverbeke DL; Goad CL; Mireles DeWitt CA
J Food Sci; 2011; 76(1):S84-8. PubMed ID: 21535721
[TBL] [Abstract][Full Text] [Related]
16. Influences of end-point heating temperature on the quality attributes of chicken meat.
Chumngoen W; Chen CF; Chen HY; Tan FJ
Br Poult Sci; 2016 Dec; 57(6):740-750. PubMed ID: 27744716
[TBL] [Abstract][Full Text] [Related]
17. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C.
Chouliara E; Karatapanis A; Savvaidis IN; Kontominas MG
Food Microbiol; 2007 Sep; 24(6):607-17. PubMed ID: 17418312
[TBL] [Abstract][Full Text] [Related]
18. Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging.
Kamruzzaman M; Elmasry G; Sun DW; Allen P
Food Chem; 2013 Nov; 141(1):389-96. PubMed ID: 23768372
[TBL] [Abstract][Full Text] [Related]
19. Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage.
Fuentes A; Fernández-Segovia I; Serra JA; Barat JM
Food Sci Technol Int; 2012 Jun; 18(3):207-17. PubMed ID: 22701054
[TBL] [Abstract][Full Text] [Related]
20. "Chilled" pork--Part I: Sensory and physico-chemical quality.
Ngapo TM; Riendeau L; Laberge C; Leblanc D; Fortin J
Meat Sci; 2012 Dec; 92(4):330-7. PubMed ID: 22633163
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]