182 related articles for article (PubMed ID: 26593621)
1. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat.
Lorido L; Ventanas S; Akcan T; Estévez M
Food Chem; 2016 Apr; 196():1310-4. PubMed ID: 26593621
[TBL] [Abstract][Full Text] [Related]
2. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.
Kim HW; Kim JH; Seo JK; Setyabrata D; Kim YHB
Meat Sci; 2018 May; 139():162-170. PubMed ID: 29427852
[TBL] [Abstract][Full Text] [Related]
3. Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure.
Ortiz A; Tejerina D; Contador R; de Andrés AI; Petrón MJ; Cáceres-Nevado JM; García-Torres S
Foods; 2020 Dec; 10(1):. PubMed ID: 33375323
[TBL] [Abstract][Full Text] [Related]
4. Postmortem ageing influences the thawed meat quality of frozen lamb loins.
Li G; Li Z; Li X; Wang Y; Zhu J; Zhang D
Food Chem; 2019 Mar; 275():105-112. PubMed ID: 30724176
[TBL] [Abstract][Full Text] [Related]
5. Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.
Choe JH; Stuart A; Kim YH
Meat Sci; 2016 Jun; 116():158-64. PubMed ID: 26890391
[TBL] [Abstract][Full Text] [Related]
6. Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins.
Lorido L; Estévez M; Ventanas S
Meat Sci; 2018 Nov; 145():154-162. PubMed ID: 29982068
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins.
Kim YH; Liesse C; Kemp R; Balan P
Meat Sci; 2015 Dec; 110():40-5. PubMed ID: 26172242
[TBL] [Abstract][Full Text] [Related]
8. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins.
Kim YHB; Meyers B; Kim HW; Liceaga AM; Lemenager RP
Meat Sci; 2017 Jan; 123():57-63. PubMed ID: 27627781
[TBL] [Abstract][Full Text] [Related]
9. Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on quality characteristics and fatty acid profile in dry-cured shoulders and loins.
Gamero-Negrón R; Sánchez Del Pulgar J; García C
Meat Sci; 2015 Jun; 104():52-7. PubMed ID: 25697853
[TBL] [Abstract][Full Text] [Related]
10. Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat.
Chakanya C; Arnaud E; Muchenje V; Hoffman LC
Meat Sci; 2017 Apr; 126():63-72. PubMed ID: 28063341
[TBL] [Abstract][Full Text] [Related]
11. The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study.
Haddad GBS; Moura APR; Fontes PR; Cunha SFVD; Ramos ALS; Ramos EM
Meat Sci; 2018 Mar; 137():191-200. PubMed ID: 29197767
[TBL] [Abstract][Full Text] [Related]
12. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
[TBL] [Abstract][Full Text] [Related]
13. Effect of chitosan/starch aldehyde-catechin conjugate composite coating on the quality and shelf life of fresh pork loins.
Hu H; Yong H; Zong S; Jin C; Liu J
J Sci Food Agric; 2022 Sep; 102(12):5238-5249. PubMed ID: 35301727
[TBL] [Abstract][Full Text] [Related]
14. The effects of degree of dark cutting on tenderness and sensory attributes of beef.
Grayson AL; Shackelford SD; King DA; McKeith RO; Miller RK; Wheeler TL
J Anim Sci; 2016 Jun; 94(6):2583-91. PubMed ID: 27285934
[TBL] [Abstract][Full Text] [Related]
15. Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate.
Belloch C; Neef A; Salafia C; López-Diez JJ; Flores M
Food Res Int; 2021 Nov; 149():110691. PubMed ID: 34600686
[TBL] [Abstract][Full Text] [Related]
16. Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?
Ortiz A; González E; García-Torres S; Gaspar P; Tejerina D
Meat Sci; 2021 Sep; 179():108531. PubMed ID: 33962167
[TBL] [Abstract][Full Text] [Related]
17. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.
Bowker B; Liu M; Callahan J; Solomon M
J Food Sci; 2010 May; 75(4):S237-44. PubMed ID: 20546427
[TBL] [Abstract][Full Text] [Related]
18. Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers.
Utrera M; Estévez M
J Agric Food Chem; 2013 Aug; 61(33):7987-93. PubMed ID: 23885900
[TBL] [Abstract][Full Text] [Related]
19. Protein oxidation during frozen storage and subsequent processing of different beef muscles.
Utrera M; Parra V; Estévez M
Meat Sci; 2014 Feb; 96(2 Pt A):812-20. PubMed ID: 24200575
[TBL] [Abstract][Full Text] [Related]
20. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.
Vossen E; Claeys E; Raes K; van Mullem D; De Smet S
J Sci Food Agric; 2016 Oct; 96(13):4523-30. PubMed ID: 26869453
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
