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Journal Abstract Search

184 related items for PubMed ID: 22112522

  • 1. Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles.
    Szerman N, Gonzalez CB, Sancho AM, Grigioni G, Carduza F, Vaudagna SR.
    Meat Sci; 2012 Mar; 90(3):701-10. PubMed ID: 22112522
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  • 2. Effect of whey protein concentrate and sodium chloride concentrations on the odour profile of sous vide cooked whole-muscle beef from Argentina.
    Grigioni G, Langman L, Szerman N, Irurueta M, Vaudagna SR.
    Meat Sci; 2008 Jul; 79(3):568-75. PubMed ID: 22062918
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  • 3. Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina.
    Szerman N, Gonzalez CB, Sancho AM, Grigioni G, Carduza F, Vaudagna SR.
    Meat Sci; 2008 Jul; 79(3):557-67. PubMed ID: 22062917
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  • 4. The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles.
    Walsh H, Martins S, O'Neill EE, Kerry JP, Kenny T, Ward P.
    Meat Sci; 2010 Jun; 85(2):230-4. PubMed ID: 20374890
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  • 5. Effect of salt addition on sous vide cooked whole beef muscles from Argentina.
    Vaudagna SR, Pazos AA, Guidi SM, Sanchez G, Carp DJ, Gonzalez CB.
    Meat Sci; 2008 Jul; 79(3):470-82. PubMed ID: 22062908
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  • 6. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.
    Roldán M, Antequera T, Pérez-Palacios T, Ruiz J.
    Meat Sci; 2014 May; 97(1):69-75. PubMed ID: 24530991
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  • 7. The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts.
    Bae SM, Cho MG, Jeong JY.
    Food Sci Anim Resour; 2020 Mar; 40(2):231-241. PubMed ID: 32161918
    [Abstract] [Full Text] [Related]

  • 8. Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef.
    Szerman N, Gonzalez CB, Sancho AM, Grigioni G, Carduza F, Vaudagna SR.
    Meat Sci; 2007 Jul; 76(3):463-73. PubMed ID: 22060988
    [Abstract] [Full Text] [Related]

  • 9. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat.
    Young LL, Lyon CE.
    Poult Sci; 1997 Nov; 76(11):1587-90. PubMed ID: 9355155
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  • 10. 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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  • 14. Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.
    Naveena BM, Khansole PS, Shashi Kumar M, Krishnaiah N, Kulkarni VV, Deepak SJ.
    Food Sci Technol Int; 2017 Jan; 23(1):75-85. PubMed ID: 27386881
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  • 15. Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham.
    Song DH, Yang NE, Seomoon KM, Jang IS, Chin KB, Kim HW.
    Poult Sci; 2023 Mar; 102(3):102444. PubMed ID: 36603520
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  • 17. Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades.
    Tkacz K, Modzelewska-Kapituła M, Petracci M, Zduńczyk W.
    Meat Sci; 2021 Dec; 182():108639. PubMed ID: 34333274
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