492 related articles for article (PubMed ID: 23747625)
1. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
[TBL] [Abstract][Full Text] [Related]
2. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
Leygonie C; Britz TJ; Hoffman LC
Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
[TBL] [Abstract][Full Text] [Related]
3. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
Li C; Liu D; Zhou G; Xu X; Qi J; Shi P; Xia T
Meat Sci; 2012 Oct; 92(2):79-83. PubMed ID: 22613078
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.
Zhu S; Le Bail A; Chapleau N; Ramaswamy HS; De Lamballerie-Anton M
Biotechnol Prog; 2004; 20(3):939-45. PubMed ID: 15176902
[TBL] [Abstract][Full Text] [Related]
6. Effect of visual marbling on sensory properties and quality traits of pork loin.
Cannata S; Engle TE; Moeller SJ; Zerby HN; Radunz AE; Green MD; Bass PD; Belk KE
Meat Sci; 2010 Jul; 85(3):428-34. PubMed ID: 20416803
[TBL] [Abstract][Full Text] [Related]
7. Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion.
Choi EJ; Park HW; Chung YB; Park SH; Kim JS; Chun HH
Meat Sci; 2017 Feb; 124():69-76. PubMed ID: 27838574
[TBL] [Abstract][Full Text] [Related]
8. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
Rincker PJ; Killefer J; Ellis M; Brewer MS; McKeith FK
J Anim Sci; 2008 Mar; 86(3):730-7. PubMed ID: 18156359
[TBL] [Abstract][Full Text] [Related]
9. Influence of on-farm production practices on sensory and technological quality characteristics of pork loin.
Omana DA; Goddard E; Plastow GS; Janz J; Ma L; Anders S; Moore SS; Bruce HL
Meat Sci; 2014 Jan; 96(1):315-20. PubMed ID: 23927920
[TBL] [Abstract][Full Text] [Related]
10. Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.
Utrera M; Morcuende D; Estévez M
Meat Sci; 2014 Mar; 96(3):1250-7. PubMed ID: 24334047
[TBL] [Abstract][Full Text] [Related]
11. Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins.
Knox BL; van Laack RL; Davidson PM
J Food Sci; 2008 Apr; 73(3):M104-10. PubMed ID: 18387112
[TBL] [Abstract][Full Text] [Related]
12. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
Sánchez Del Pulgar J; Gázquez A; Ruiz-Carrascal J
Meat Sci; 2012 Mar; 90(3):828-35. PubMed ID: 22154568
[TBL] [Abstract][Full Text] [Related]
13. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets.
Patsias A; Badeka AV; Savvaidis IN; Kontominas MG
Food Microbiol; 2008 Jun; 25(4):575-81. PubMed ID: 18456112
[TBL] [Abstract][Full Text] [Related]
14. Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin.
Joo ST; Lee JI; Ha YL; Park GB
J Anim Sci; 2002 Jan; 80(1):108-12. PubMed ID: 11831506
[TBL] [Abstract][Full Text] [Related]
15. The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.
Hergenreder JE; Hosch JJ; Varnold KA; Haack AL; Senaratne LS; Pokharel S; Beauchamp C; Lobaugh B; Calkins CR
J Anim Sci; 2013 Jan; 91(1):483-90. PubMed ID: 23100592
[TBL] [Abstract][Full Text] [Related]
16. Changes in histological structure and physiochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.
Szmańko T; Honikel KO; Hofmann K
Nahrung; 1995; 39(5-6):432-51. PubMed ID: 8569845
[TBL] [Abstract][Full Text] [Related]
17. Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle.
Moeller S; Wulf D; Meeker D; Ndife M; Sundararajan N; Solomon MB
J Anim Sci; 1999 Aug; 77(8):2119-23. PubMed ID: 10461990
[TBL] [Abstract][Full Text] [Related]
18. Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities.
Mortensen M; Andersen HJ; Engelsen SB; Bertram HC
Meat Sci; 2006 Jan; 72(1):34-42. PubMed ID: 22061371
[TBL] [Abstract][Full Text] [Related]
19. Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.
Roldán M; Antequera T; Hernández A; Ruiz J
Food Sci Technol Int; 2015 Oct; 21(7):512-22. PubMed ID: 25249562
[TBL] [Abstract][Full Text] [Related]
20. The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat.
Malinowska-Pańczyk E; Walecka M; Pawłowicz R; Tylingo R; Kołodziejska I
Food Sci Technol Int; 2014 Jul; 20(5):383-95. PubMed ID: 23751552
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
