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Journal Abstract Search

198 related items for PubMed ID: 22064296

  • 1. 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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  • 2. 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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  • 3. 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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  • 5. 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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  • 7. Observations on some chemical and physical characteristics of buffalo meat.
    Syed Ziauddin K, Mahendrakar NS, Rao DN, Ramesh BS, Amla BL.
    Meat Sci; 1994 Aug; 37(1):103-13. PubMed ID: 22059416
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  • 9. Effect of age and gender on the processing characteristics of buffalo meat.
    Kandeepan G, Anjaneyulu AS, Kondaiah N, Mendiratta SK, Lakshmanan V.
    Meat Sci; 2009 Sep; 83(1):10-4. PubMed ID: 20416787
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  • 11. Effect of ammonium hydroxide on ultrastructure and tenderness of buffalo meat.
    Naveena BM, Kiran M, Reddy KS, Ramakrishna C, Vaithiyanathan S, Devatkal SK.
    Meat Sci; 2011 Aug; 88(4):727-32. PubMed ID: 21450410
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  • 13. 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; 87(1):61-5. PubMed ID: 20870360
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  • 14. 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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  • 15. Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging.
    Neath KE, Del Barrio AN, Lapitan RM, Herrera JR, Cruz LC, Fujihara T, Muroya S, Chikuni K, Hirabayashi M, Kanai Y.
    Meat Sci; 2007 Mar; 75(3):499-505. PubMed ID: 22063807
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  • 19. Development and quality evaluation of cooked buffalo tripe rolls.
    Anandh MA, Radha K, Lakshmanan V, Mendiratta SK.
    Meat Sci; 2008 Dec; 80(4):1194-9. PubMed ID: 22063856
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