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Journal Abstract Search

366 related items for PubMed ID: 24334036

  • 1. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
    Pietrasik Z, Gaudette NJ.
    Meat Sci; 2014 Mar; 96(3):1165-70. PubMed ID: 24334036
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  • 2. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.
    Pietrasik Z, Gaudette NJ.
    J Sci Food Agric; 2015 Jul; 95(9):1845-51. PubMed ID: 25155993
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  • 3. The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams.
    Pietrasik Z, Gaudette NJ, Johnston SP.
    Meat Sci; 2016 Jun; 116():102-9. PubMed ID: 26874593
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  • 4. Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers.
    Canto AC, Lima BR, Suman SP, Lazaro CA, Monteiro ML, Conte-Junior CA, Freitas MQ, Cruz AG, Santos EB, Silva TJ.
    Meat Sci; 2014 Jan; 96(1):623-32. PubMed ID: 24036259
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  • 5. Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
    Paula MMO, Haddad GBS, Rodrigues LM, Benevenuto Júnior AA, Ramos ALS, Ramos EM.
    Meat Sci; 2019 Jun; 152():96-103. PubMed ID: 30836268
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  • 6. Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.
    de Oliveira Paula MM, Massingue AA, de Moura APR, de Deus Souza Carneiro J, de Lemos Souza Ramos A, Ramos EM.
    Food Sci Technol Int; 2021 Jan; 27(1):73-83. PubMed ID: 32536217
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  • 7. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
    Rodriguez Furlán LT, Padilla AP, Campderrós ME.
    Meat Sci; 2014 Feb; 96(2 Pt A):762-8. PubMed ID: 24200568
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  • 9. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
    Neves MP, de Oliveira Paula MM, Fontes PR, do Nascimento Benevenuto WC, Silva VR, Benevenuto Júnior AA, Ramos EM.
    Food Sci Technol Int; 2020 Dec; 26(8):676-684. PubMed ID: 32366120
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  • 10. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
    Shrestha S, Cornforth D, Nummer BA.
    J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
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  • 13. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction.
    Barretto TL, Pollonio MAR, Telis-Romero J, da Silva Barretto AC.
    Meat Sci; 2018 Nov; 145():55-62. PubMed ID: 29894848
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  • 14. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
    Aaslyng MD, Vestergaard C, Koch AG.
    Meat Sci; 2014 Jan; 96(1):47-55. PubMed ID: 23896136
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  • 15. Quality characteristics of chunked and formed hams from pale, average and dark muscles were improved using an ammonium hydroxide curing solution.
    Everts AJ, Wulf DM, Everts AK, Nath TM, Jennings TD, Weaver AD.
    Meat Sci; 2010 Oct; 86(2):352-6. PubMed ID: 20558010
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  • 17. Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.).
    Verma AK, Sharma BD, Banerjee R.
    J Sci Food Agric; 2012 Jul; 92(9):1848-54. PubMed ID: 22511275
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