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219 related items for PubMed ID: 30562641

  • 1. Combined effects of aging and low temperature, long time heating on pork toughness.
    Li S, Ma R, Pan J, Lin X, Dong X, Yu C.
    Meat Sci; 2019 Apr; 150():33-39. PubMed ID: 30562641
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins.
    Bowker B, Liu M, Callahan J, Solomon M.
    J Food Sci; 2010 May; 75(4):S237-44. PubMed ID: 20546427
    [Abstract] [Full Text] [Related]

  • 5. Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork.
    Dominguez-Hernandez E, Ertbjerg P.
    Meat Sci; 2021 May; 175():108454. PubMed ID: 33548841
    [Abstract] [Full Text] [Related]

  • 6. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM, Boler DD, Clark DL, Kutzler LW, Holmer SF, Summerfield JW, Cannon JE, Smit NR, McKeith FK, Killefer J.
    J Food Sci; 2012 Jan; 77(1):S54-61. PubMed ID: 22260131
    [Abstract] [Full Text] [Related]

  • 7. Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus.
    Ismail I, Hwang YH, Joo ST.
    Meat Sci; 2019 Nov; 157():107882. PubMed ID: 31295690
    [Abstract] [Full Text] [Related]

  • 8. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.
    Kehlet U, Mitra B, Ruiz Carrascal J, Raben A, Aaslyng MD.
    Nutrients; 2017 Aug 26; 9(9):. PubMed ID: 28846600
    [Abstract] [Full Text] [Related]

  • 9. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks.
    George-Evins CD, Unruh JA, Waylan AT, Marsden JL.
    J Anim Sci; 2004 Jun 26; 82(6):1863-7. PubMed ID: 15217015
    [Abstract] [Full Text] [Related]

  • 10. 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 26; 88(2):280-5. PubMed ID: 21256682
    [Abstract] [Full Text] [Related]

  • 11. Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles.
    Della Malva A, De Palo P, Lorenzo JM, Maggiolino A, Albenzio M, Marino R.
    Meat Sci; 2019 Nov 26; 157():107885. PubMed ID: 31330419
    [Abstract] [Full Text] [Related]

  • 12. Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat.
    Wang Y, Tian X, Liu X, Xing J, Guo C, Du Y, Zhang H, Wang W.
    Meat Sci; 2022 Feb 26; 184():108690. PubMed ID: 34656007
    [Abstract] [Full Text] [Related]

  • 13. Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times.
    Christensen L, Ertbjerg P, Løje H, Risbo J, van den Berg FW, Christensen M.
    Meat Sci; 2013 Apr 26; 93(4):787-95. PubMed ID: 23305828
    [Abstract] [Full Text] [Related]

  • 14. Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.
    Naqvi ZB, Thomson PC, Ha M, Campbell MA, McGill DM, Friend MA, Warner RD.
    Meat Sci; 2021 May 26; 175():108435. PubMed ID: 33461157
    [Abstract] [Full Text] [Related]

  • 15. 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 26; 87(9):2952-60. PubMed ID: 19465491
    [Abstract] [Full Text] [Related]

  • 16. Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles.
    Uttaro B, Zawadski S, McLeod B.
    Meat Sci; 2019 Mar 26; 149():40-46. PubMed ID: 30453279
    [Abstract] [Full Text] [Related]

  • 17. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.
    Xu S, Guo X, Fu C, Wang J, Meng X, Hui T, Peng Z.
    J Food Sci; 2024 Jul 26; 89(7):4162-4177. PubMed ID: 38795377
    [Abstract] [Full Text] [Related]

  • 18. Predicting outgrowth and inactivation of Clostridium perfringens in meat products during low temperature long time heat treatment.
    Duan Z, Hansen TH, Hansen TB, Dalgaard P, Knøchel S.
    Int J Food Microbiol; 2016 Aug 02; 230():45-57. PubMed ID: 27127839
    [Abstract] [Full Text] [Related]

  • 19. Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism.
    Yao Y, Huang M, Wang X, Yu J, Cui H, Hayat K, Zhang X, Ho CT.
    Food Res Int; 2024 Oct 02; 194():114881. PubMed ID: 39232554
    [Abstract] [Full Text] [Related]

  • 20. Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed.
    Purslow PP.
    Meat Sci; 2018 Oct 02; 144():127-134. PubMed ID: 29636208
    [Abstract] [Full Text] [Related]

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