219 related articles for article (PubMed ID: 30562641)
21. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.
Rotola-Pukkila MK; Pihlajaviita ST; Kaimainen MT; Hopia AI
J Food Sci; 2015 Dec; 80(12):C2711-6. PubMed ID: 26524113
[TBL] [Abstract][Full Text] [Related]
22. Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.
King DA; Dikeman ME; Wheeler TL; Kastner CL; Koohmaraie M
J Anim Sci; 2003 Jun; 81(6):1473-81. PubMed ID: 12817495
[TBL] [Abstract][Full Text] [Related]
23. Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system.
Alahakoon AU; Oey I; Silcock P; Bremer P
Food Res Int; 2017 Oct; 100(Pt 2):261-267. PubMed ID: 28888449
[TBL] [Abstract][Full Text] [Related]
24. Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin.
Johnson LG; Zhai C; Steadham EM; Reever LM; Prusa KJ; Nair MN; Huff-Lonergan E; Lonergan SM
J Anim Sci; 2023 Jan; 101():. PubMed ID: 37751382
[TBL] [Abstract][Full Text] [Related]
25. Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking.
Naqvi ZB; Campbell MA; Latif S; Thomson PC; McGill DM; Warner RD; Friend MA
Meat Sci; 2021 Oct; 180():108563. PubMed ID: 34044229
[TBL] [Abstract][Full Text] [Related]
26. Sensory characteristics of meat cooked for prolonged times at low temperature.
Christensen L; Gunvig A; Tørngren MA; Aaslyng MD; Knøchel S; Christensen M
Meat Sci; 2012 Feb; 90(2):485-9. PubMed ID: 21985894
[TBL] [Abstract][Full Text] [Related]
27. The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef.
El Kadri H; Alaizoki A; Celen T; Smith M; Onyeaka H
Int J Food Microbiol; 2020 May; 320():108540. PubMed ID: 32044624
[TBL] [Abstract][Full Text] [Related]
28. Role of myofibers, perimysium and adipocytes in horse meat toughness.
Roy BC; Walker B; Rahman MM; Bruce HL; McMullen L
Meat Sci; 2018 Dec; 146():109-121. PubMed ID: 30142507
[TBL] [Abstract][Full Text] [Related]
29. New developments on the role of intramuscular connective tissue in meat toughness.
Purslow PP
Annu Rev Food Sci Technol; 2014; 5():133-53. PubMed ID: 24437687
[TBL] [Abstract][Full Text] [Related]
30. Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking.
Yao Y; Wang X; Cui H; Hayat K; Zhang X; Ho CT
Food Chem; 2023 Sep; 421():136137. PubMed ID: 37099953
[TBL] [Abstract][Full Text] [Related]
31. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.
Dominguez-Hernandez E; Salaseviciene A; Ertbjerg P
Meat Sci; 2018 Sep; 143():104-113. PubMed ID: 29730528
[TBL] [Abstract][Full Text] [Related]
32. Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology.
Deng S; Wang D; Zhang M; Geng Z; Sun C; Bian H; Xu W; Zhu Y; Liu F; Wu H
Anim Sci J; 2016 Mar; 87(3):439-48. PubMed ID: 26212625
[TBL] [Abstract][Full Text] [Related]
33. Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions.
Becker A; Boulaaba A; Pingen S; Röhner A; Klein G
Meat Sci; 2015 Dec; 110():230-5. PubMed ID: 26263040
[TBL] [Abstract][Full Text] [Related]
34. Relationships between physical and structural properties of intramuscular connective tissue and toughness of raw pork.
Nishimura T; Fang S; Wakamatsu J; Takahashi K
Anim Sci J; 2009 Feb; 80(1):85-90. PubMed ID: 20163473
[TBL] [Abstract][Full Text] [Related]
35. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.
Promeyrat A; Bax ML; Traoré S; Aubry L; Santé-Lhoutellier V; Gatellier P
Meat Sci; 2010 Aug; 85(4):625-31. PubMed ID: 20416808
[TBL] [Abstract][Full Text] [Related]
36. Effect of pretreatments and vacuum drying on instant dried pork process optimization.
Laopoolkit P; Suwannaporn P
Meat Sci; 2011 Jul; 88(3):553-8. PubMed ID: 21396788
[TBL] [Abstract][Full Text] [Related]
37. Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility.
Zhu X; Kaur L; Staincliffe M; Boland M
Meat Sci; 2018 Nov; 145():256-265. PubMed ID: 29982080
[TBL] [Abstract][Full Text] [Related]
38. The gender background of texture attributes of pork loin.
Aaslyng MD; Jensen H; Karlsson AH
Meat Sci; 2018 Feb; 136():79-84. PubMed ID: 29107866
[TBL] [Abstract][Full Text] [Related]
39. A comparison of intact and degraded desmin in cooked and uncooked pork longissimus thoracis and their relationship to pork quality.
Richardson E; Bohrer BM; Arkfeld EK; Boler DD; Dilger AC
Meat Sci; 2017 Jul; 129():93-101. PubMed ID: 28267646
[TBL] [Abstract][Full Text] [Related]
40. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
Wang KQ; Luo SZ; Zhong XY; Cai KZ; Cai J; Jiang ST; Zheng Z
J Food Sci; 2016 Feb; 81(2):E430-7. PubMed ID: 26766497
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]