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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

276 related items for PubMed ID: 21256682

  • 1.
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  • 2. Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.
    Christensen L, Bertram HC, Aaslyng MD, Christensen M.
    Meat Sci; 2011 Aug; 88(4):718-22. PubMed ID: 21450413
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  • 3. 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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  • 5. The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast.
    Modzelewska-Kapituła M, Dąbrowska E, Jankowska B, Kwiatkowska A, Cierach M.
    Meat Sci; 2012 Jun; 91(2):195-202. PubMed ID: 22336137
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  • 6. 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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  • 7. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.
    Dai Y, Miao J, Yuan SZ, Liu Y, Li XM, Dai RT.
    Meat Sci; 2013 Apr; 93(4):898-905. PubMed ID: 23333584
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  • 9. Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.
    Combes S, Lepetit J, Darche B, Lebas F.
    Meat Sci; 2004 Jan; 66(1):91-6. PubMed ID: 22063936
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  • 10. 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
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  • 11. 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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  • 14. Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat.
    Vasanthi C, Venkataramanujam V, Dushyanthan K.
    Meat Sci; 2007 Jun; 76(2):274-80. PubMed ID: 22064296
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  • 15. 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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  • 16. 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 26; 150():33-39. PubMed ID: 30562641
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  • 17. The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C.
    Wilkinson BH, Lee E, Purchas RW, Morel PC.
    Meat Sci; 2014 Jan 26; 96(1):361-5. PubMed ID: 23954276
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  • 20. Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds.
    Christensen M, Ertbjerg P, Failla S, Sañudo C, Richardson RI, Nute GR, Olleta JL, Panea B, Albertí P, Juárez M, Hocquette JF, Williams JL.
    Meat Sci; 2011 Jan 26; 87(1):61-5. PubMed ID: 20870360
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