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Journal Abstract Search

276 related items for PubMed ID: 21256682

  • 21. 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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  • 22. 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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  • 23. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
    Roldán M, Antequera T, Martín A, Mayoral AI, Ruiz J.
    Meat Sci; 2013 Mar; 93(3):572-8. PubMed ID: 23273466
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  • 24. Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork.
    Dong X, Chen H, Liu Y, Dai R, Li X.
    Meat Sci; 2012 Jan; 90(1):199-203. PubMed ID: 21802217
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  • 25. 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
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  • 26. Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 degrees C and -12 degrees C.
    Dunn AA, Tolland EL, Kilpatrick DJ, Gault NF.
    Br Poult Sci; 2000 Mar; 41(1):53-60. PubMed ID: 10821523
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  • 29. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP, Dikeman ME, Hunt MC, Milliken GA.
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
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  • 30. 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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  • 33. Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.
    Zhu S, Le Bail A, Chapleau N, Ramaswamy HS, De Lamballerie-Anton M.
    Biotechnol Prog; 2004 Oct; 20(3):939-45. PubMed ID: 15176902
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  • 34. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat.
    Haq IU, Asghar B, Manzoor A, Ali S, Nauman K, Ahmad S, Hopkins DL, Nasir J.
    Meat Sci; 2024 Mar; 209():109417. PubMed ID: 38147799
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  • 37. 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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  • 38. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.
    Zhuang H, Savage EM.
    J Food Sci; 2008 Oct; 73(8):S424-30. PubMed ID: 19019131
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  • 40. Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness.
    Wang D, Dong H, Zhang M, Liu F, Bian H, Zhu Y, Xu W.
    Food Chem; 2013 Nov 15; 141(2):675-9. PubMed ID: 23790834
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