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Journal Abstract Search

427 related items for PubMed ID: 22613078

  • 1. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
    Li C, Liu D, Zhou G, Xu X, Qi J, Shi P, Xia T.
    Meat Sci; 2012 Oct; 92(2):79-83. PubMed ID: 22613078
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  • 2. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
    Leygonie C, Britz TJ, Hoffman LC.
    Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
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  • 3. 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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  • 4. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
    Kim GD, Jung EY, Lim HJ, Yang HS, Joo ST, Jeong JY.
    Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
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  • 5. Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork.
    Choi YM, Jung KC, Choe JH, Kim BC.
    Meat Sci; 2012 Aug; 91(4):490-8. PubMed ID: 22498136
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  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities.
    Mortensen M, Andersen HJ, Engelsen SB, Bertram HC.
    Meat Sci; 2006 Jan; 72(1):34-42. PubMed ID: 22061371
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  • 8. 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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  • 10. 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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  • 13. 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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  • 17. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.
    Straadt IK, Rasmussen M, Andersen HJ, Bertram HC.
    Meat Sci; 2007 Apr; 75(4):687-95. PubMed ID: 22064034
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  • 18. 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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