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Journal Abstract Search

127 related items for PubMed ID: 26212625

  • 1. Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology.
    Deng S, Wang D, Zhang M, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Liu F, Wu H.
    Anim Sci J; 2016 Mar; 87(3):439-48. PubMed ID: 26212625
    [Abstract] [Full Text] [Related]

  • 2. Optimization of the Tenderization of Duck Breast Meat by Adenosine 5'-Monophosphate (AMP) using Response Surface Methodology.
    Wang D, Deng S, Zhang M, Geng Z, Sun C, Bian H, Liu F, Zhu Y, Xu W.
    J Poult Sci; 2016 Jan 25; 53(1):93-101. PubMed ID: 32908370
    [Abstract] [Full Text] [Related]

  • 3. Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network.
    Zou Y, Zhang K, Zhang XX, Li P, Zhang M, Liu F, Sun C, Xu W, Wang D.
    Anim Sci J; 2018 Sep 25; 89(9):1339-1347. PubMed ID: 29956421
    [Abstract] [Full Text] [Related]

  • 4. The effect of adenosine 5'-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat.
    Wang D, Deng S, Zhang M, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Liu F, Wu H.
    J Sci Food Agric; 2016 Mar 30; 96(5):1467-73. PubMed ID: 25953510
    [Abstract] [Full Text] [Related]

  • 5. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows.
    Obuz E, Akkaya L, Gök V, Dikeman ME.
    Meat Sci; 2014 Mar 30; 96(3):1227-32. PubMed ID: 24334044
    [Abstract] [Full Text] [Related]

  • 6. The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products.
    Botinestean C, Hossain M, Mullen AM, Kerry JP, Hamill RM.
    Meat Sci; 2021 Jul 30; 177():108491. PubMed ID: 33761399
    [Abstract] [Full Text] [Related]

  • 7. The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi.
    Xu Y, Huang JC, Huang M, Xu BC, Zhou GH.
    J Food Sci; 2012 Jan 30; 77(1):C27-32. PubMed ID: 22260101
    [Abstract] [Full Text] [Related]

  • 8. Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius.
    King DA, Wheeler TL, Shackelford SD, Pfeiffer KD, Nickelson R, Koohmaraie M.
    J Anim Sci; 2009 Sep 30; 87(9):2952-60. PubMed ID: 19465491
    [Abstract] [Full Text] [Related]

  • 9. Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism.
    Zhao GY, Zhou MY, Zhao HL, Chen XL, Xie BB, Zhang XY, He HL, Zhou BC, Zhang YZ.
    Food Chem; 2012 Oct 15; 134(4):1738-44. PubMed ID: 23442615
    [Abstract] [Full Text] [Related]

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  • 12. Effect of pretreatments and vacuum drying on instant dried pork process optimization.
    Laopoolkit P, Suwannaporn P.
    Meat Sci; 2011 Jul 15; 88(3):553-8. PubMed ID: 21396788
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  • 14. Tri-frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi).
    Zhang X, Guo L, Chen Z, Ma H.
    J Sci Food Agric; 2024 Aug 15; 104(10):6242-6251. PubMed ID: 38456730
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  • 15. Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions.
    Becker A, Boulaaba A, Pingen S, Röhner A, Klein G.
    Meat Sci; 2015 Dec 15; 110():230-5. PubMed ID: 26263040
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  • 17. Tenderization effect of soy sauce on beef M. biceps femoris.
    Kim HW, Choi YS, Choi JH, Kim HY, Lee MA, Hwang KE, Song DH, Lim YB, Kim CJ.
    Food Chem; 2013 Aug 15; 139(1-4):597-603. PubMed ID: 23561150
    [Abstract] [Full Text] [Related]

  • 18. Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.
    Rotola-Pukkila MK, Pihlajaviita ST, Kaimainen MT, Hopia AI.
    J Food Sci; 2015 Dec 15; 80(12):C2711-6. PubMed ID: 26524113
    [Abstract] [Full Text] [Related]

  • 19. Exogenous proteases for meat tenderization.
    Bekhit AA, Hopkins DL, Geesink G, Bekhit AA, Franks P.
    Crit Rev Food Sci Nutr; 2014 Dec 15; 54(8):1012-31. PubMed ID: 24499119
    [Abstract] [Full Text] [Related]

  • 20. Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle.
    Li C, Wang D, Dong H, Xu W, Gao F, Zhou G, Zhang M.
    J Sci Food Agric; 2013 Jun 15; 93(8):1979-85. PubMed ID: 23239107
    [Abstract] [Full Text] [Related]

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