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Journal Abstract Search

136 related items for PubMed ID: 20493640

  • 1. Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.
    Zell M, Lyng JG, Cronin DA, Morgan DJ.
    Meat Sci; 2010 Oct; 86(2):258-63. PubMed ID: 20493640
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  • 4. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.
    Yildiz Turp G, Icier F, Kor G.
    Meat Sci; 2016 Apr; 114():46-53. PubMed ID: 26722702
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  • 5. Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures.
    Lyon BG, Berry BW, Soderberg D, Clinch N.
    J Food Prot; 2000 Oct; 63(10):1389-98. PubMed ID: 11041139
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  • 6. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.
    Bowers LJ, Dikeman ME, Murray L, Stroda SL.
    Meat Sci; 2012 Oct; 92(2):97-106. PubMed ID: 22607816
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  • 7. 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
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  • 9. Effects of ultrasound and convection cooking to different end point temperatures on cooking characteristics, shear force and sensory properties, composition, and microscopic morphology of beef longissimus and pectoralis muscles.
    Pohlman FW, Dikeman ME, Zayas JF, Unruh JA.
    J Anim Sci; 1997 Feb; 75(2):386-401. PubMed ID: 9051461
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  • 10. 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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  • 11. Effect of ohmic treatment on quality characteristic of meat: a review.
    Yildiz-Turp G, Sengun IY, Kendirci P, Icier F.
    Meat Sci; 2013 Mar; 93(3):441-8. PubMed ID: 23273448
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  • 13. Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.
    Wiegand KM, Ingham SC, Ingham BH.
    J Food Prot; 2012 Jan; 75(1):48-61. PubMed ID: 22221355
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  • 14. 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
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  • 15. The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles.
    Walsh H, Martins S, O'Neill EE, Kerry JP, Kenny T, Ward P.
    Meat Sci; 2010 Mar; 84(3):444-8. PubMed ID: 20374808
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  • 16. 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
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  • 17. Variable effect of steam injection level on beef muscles: semitendinosus and biceps femoris cooked in convection-steam oven.
    Zając M, Kącik S, Palka K, Widurek P.
    Acta Sci Pol Technol Aliment; 2015 Mar; 14(4):303-312. PubMed ID: 28068037
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  • 18. 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 02; 320():108540. PubMed ID: 32044624
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  • 19. Engineering processes in meat products and how they influence their biophysical properties.
    Tornberg E.
    Meat Sci; 2013 Dec 02; 95(4):871-8. PubMed ID: 23702340
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  • 20. 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 26; 9(9):. PubMed ID: 28846600
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