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Journal Abstract Search

236 related items for PubMed ID: 27060409

  • 1. Low temperature cooking of pork meat - Physicochemical and sensory aspects.
    Becker A, Boulaaba A, Pingen S, Krischek C, Klein G.
    Meat Sci; 2016 Aug; 118():82-8. PubMed ID: 27060409
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  • 3. 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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  • 5. 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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  • 6. The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.
    Wilson KB, Overholt MF, Shull CM, Schwab C, Dilger AC, Boler DD.
    J Anim Sci; 2017 May; 95(5):2052-2060. PubMed ID: 28726999
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  • 8. 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; 110():230-5. PubMed ID: 26263040
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  • 10. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.
    Gagaoua M, Micol D, Picard B, Terlouw CEM, Moloney AP, Juin H, Meteau K, Scollan N, Richardson I, Hocquette JF.
    Meat Sci; 2016 Dec; 122():90-96. PubMed ID: 27501233
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  • 13. 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; 80(12):C2711-6. PubMed ID: 26524113
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  • 14. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM, Baldwin RE, Snider S.
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
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  • 15. Developing a cuts-based system to improve consumer acceptability of pork: Impact of gender, ageing period, endpoint temperature and cooking method.
    Channon HA, D'Souza DN, Dunshea FR.
    Meat Sci; 2016 Nov; 121():216-227. PubMed ID: 27348320
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  • 18. Omega-3 fatty acids, nutrient retention values, and sensory meat eating quality in cooked and raw Australian lamb.
    Flakemore AR, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO.
    Meat Sci; 2017 Jan; 123():79-87. PubMed ID: 27642709
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  • 19. Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode.
    Sheen S, Huang L, Sommers C.
    J Food Sci; 2012 Aug; 77(8):E209-14. PubMed ID: 22860585
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  • 20. Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking.
    Latorre ME, Palacio MI, Velázquez DE, Purslow PP.
    Meat Sci; 2019 Jul; 153():109-116. PubMed ID: 30925447
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