219 related articles for article (PubMed ID: 30562641)
1. Combined effects of aging and low temperature, long time heating on pork toughness.
Li S; Ma R; Pan J; Lin X; Dong X; Yu C
Meat Sci; 2019 Apr; 150():33-39. PubMed ID: 30562641
[TBL] [Abstract][Full Text] [Related]
2. Low temperature cooking of pork meat - Physicochemical and sensory aspects.
Becker A; Boulaaba A; Pingen S; Krischek C; Klein G
Meat Sci; 2016 Aug; 118():82-8. PubMed ID: 27060409
[TBL] [Abstract][Full Text] [Related]
3. Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking.
Latorre ME; Palacio MI; Velázquez DE; Purslow PP
Meat Sci; 2019 Jul; 153():109-116. PubMed ID: 30925447
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork.
Dominguez-Hernandez E; Ertbjerg P
Meat Sci; 2021 May; 175():108454. PubMed ID: 33548841
[TBL] [Abstract][Full Text] [Related]
6. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
Souza CM; Boler DD; Clark DL; Kutzler LW; Holmer SF; Summerfield JW; Cannon JE; Smit NR; McKeith FK; Killefer J
J Food Sci; 2012 Jan; 77(1):S54-61. PubMed ID: 22260131
[TBL] [Abstract][Full Text] [Related]
7. Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus.
Ismail I; Hwang YH; Joo ST
Meat Sci; 2019 Nov; 157():107882. PubMed ID: 31295690
[TBL] [Abstract][Full Text] [Related]
8. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.
Kehlet U; Mitra B; Ruiz Carrascal J; Raben A; Aaslyng MD
Nutrients; 2017 Aug; 9(9):. PubMed ID: 28846600
[TBL] [Abstract][Full Text] [Related]
9. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks.
George-Evins CD; Unruh JA; Waylan AT; Marsden JL
J Anim Sci; 2004 Jun; 82(6):1863-7. PubMed ID: 15217015
[TBL] [Abstract][Full Text] [Related]
10. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
Christensen L; Ertbjerg P; Aaslyng MD; Christensen M
Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
[TBL] [Abstract][Full Text] [Related]
11. Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles.
Della Malva A; De Palo P; Lorenzo JM; Maggiolino A; Albenzio M; Marino R
Meat Sci; 2019 Nov; 157():107885. PubMed ID: 31330419
[TBL] [Abstract][Full Text] [Related]
12. Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat.
Wang Y; Tian X; Liu X; Xing J; Guo C; Du Y; Zhang H; Wang W
Meat Sci; 2022 Feb; 184():108690. PubMed ID: 34656007
[TBL] [Abstract][Full Text] [Related]
13. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times.
Christensen L; Ertbjerg P; Løje H; Risbo J; van den Berg FW; Christensen M
Meat Sci; 2013 Apr; 93(4):787-95. PubMed ID: 23305828
[TBL] [Abstract][Full Text] [Related]
14. Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.
Naqvi ZB; Thomson PC; Ha M; Campbell MA; McGill DM; Friend MA; Warner RD
Meat Sci; 2021 May; 175():108435. PubMed ID: 33461157
[TBL] [Abstract][Full Text] [Related]
15. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
King DA; Wheeler TL; Shackelford SD; Pfeiffer KD; Nickelson R; Koohmaraie M
J Anim Sci; 2009 Sep; 87(9):2952-60. PubMed ID: 19465491
[TBL] [Abstract][Full Text] [Related]
16. Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles.
Uttaro B; Zawadski S; McLeod B
Meat Sci; 2019 Mar; 149():40-46. PubMed ID: 30453279
[TBL] [Abstract][Full Text] [Related]
17. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.
Xu S; Guo X; Fu C; Wang J; Meng X; Hui T; Peng Z
J Food Sci; 2024 Jul; 89(7):4162-4177. PubMed ID: 38795377
[TBL] [Abstract][Full Text] [Related]
18. Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment.
Duan Z; Hansen TH; Hansen TB; Dalgaard P; Knøchel S
Int J Food Microbiol; 2016 Aug; 230():45-57. PubMed ID: 27127839
[TBL] [Abstract][Full Text] [Related]
19. Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed.
Purslow PP
Meat Sci; 2018 Oct; 144():127-134. PubMed ID: 29636208
[TBL] [Abstract][Full Text] [Related]
20. Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity.
Ma D; Kim YHB
Meat Sci; 2020 May; 163():108090. PubMed ID: 32087505
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]