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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

569 related items for PubMed ID: 1033217

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  • 4. Cooking at variable microwave power levels. Effects on energy use and quality of top round beef roasts.
    Drew F, Rhee KS, Carpenter ZL.
    J Am Diet Assoc; 1980 Oct; 77(4):455-9. PubMed ID: 7419839
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  • 5. Microwave cookery of beef patties: browning methods.
    Drew F, Rhee KS.
    J Am Diet Assoc; 1979 Jun; 74(6):652-6. PubMed ID: 571881
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  • 6. Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies.
    Hoffman CJ, Zabik ME.
    J Am Diet Assoc; 1985 Aug; 85(8):922-6. PubMed ID: 3894486
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  • 7. Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows.
    Pérez-Juan M, Kondjoyan A, Picouet P, Realini CE.
    Meat Sci; 2012 Oct; 92(2):107-14. PubMed ID: 22578362
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  • 8. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
    Maughan C, Martini S.
    J Food Sci; 2012 Feb; 77(2):S115-21. PubMed ID: 22339550
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  • 9. Tenderness and cooking loss of beef and pork. I. Relative effects of microwave cooking, deep-fat frying, and oven-broiling.
    Carpenter ZL, Abraham HC, King GT.
    J Am Diet Assoc; 1968 Oct; 53(4):353-6. PubMed ID: 5754570
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  • 10. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
    Moeller SJ, Miller RK, Aldredge TL, Logan KE, Edwards KK, Zerby HN, Boggess M, Box-Steffensmeier JM, Stahl CA.
    Meat Sci; 2010 May; 85(1):96-103. PubMed ID: 20374871
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  • 13. 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
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  • 15. USA millennial and non-millennial beef consumers perception of beef, pork, and chicken.
    Laird HL, Miller RK, Kerth CR, Berto MC, Adhikari K.
    Meat Sci; 2024 Aug; 214():109516. PubMed ID: 38678864
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  • 17. Chilled food systems. Effects of chilled holding on quality of beef loaves.
    Zallen EM, Hitchcock MJ, Goertz GE.
    J Am Diet Assoc; 1975 Dec; 67(6):552-7. PubMed ID: 1184900
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  • 18. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.
    Crawford SM, Moeller SJ, Zerby HN, Irvin KM, Kuber PS, Velleman SG, Leeds TD.
    Meat Sci; 2010 Apr; 84(4):607-12. PubMed ID: 20374831
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  • 19. Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.
    Yancey JW, Wharton MD, Apple JK.
    Meat Sci; 2011 May; 88(1):1-7. PubMed ID: 21185659
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  • 20. Technical note: use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.
    Shackelford SD, Wheeler TL, Koohmaraie M.
    J Anim Sci; 2004 Jan; 82(1):238-41. PubMed ID: 14753367
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