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Journal Abstract Search

149 related items for PubMed ID: 22063936

  • 1. 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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  • 2. 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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  • 3. Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness.
    Obuz E, Dikeman ME, Loughin TM.
    Meat Sci; 2003 Oct; 65(2):841-51. PubMed ID: 22063447
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  • 4. 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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  • 6. Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability.
    Obuz E, Dikeman ME.
    Meat Sci; 2003 Nov; 65(3):993-7. PubMed ID: 22063680
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  • 7. Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tenderness.
    Møller AJ.
    Meat Sci; 1981 Jul; 5(4):247-60. PubMed ID: 22056090
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  • 11. Tenderness of pre- and post rigor lamb longissimus muscle.
    Geesink G, Sujang S, Koohmaraie M.
    Meat Sci; 2011 Aug; 88(4):723-6. PubMed ID: 21450412
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  • 13. Comparison of clam-shell cookers and electric broilers and their effects on cooking traits and repeatability of Warner-Bratzler shear force values.
    McKenna DR, King DA, Savell JW.
    Meat Sci; 2004 Jan; 66(1):225-9. PubMed ID: 22063952
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  • 15. Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles.
    Mahendrakar NS, Dani NP, Ramesh BS, Amla BL.
    Meat Sci; 1990 Jan; 28(3):195-202. PubMed ID: 22055573
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  • 16. The effect of temperature and ultimate pH on the increase in meat toughness resulting from restraint during cooking.
    Bouton PE, Harris PV, Shorthose WR.
    Meat Sci; 1982 Apr; 6(3):235-41. PubMed ID: 22054867
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  • 18. Influence of maturation and cooking treatments on the nutritional value of bovine meats: Water losses and vitamin B12.
    Ortigues-Marty I, Thomas E, Prévéraud DP, Girard CL, Bauchart D, Durand D, Peyron A.
    Meat Sci; 2006 Jul; 73(3):451-8. PubMed ID: 22062483
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  • 20. 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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