These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

256 related items for PubMed ID: 31295690

  • 1. 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]

  • 2. 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; 175():108435. PubMed ID: 33461157
    [Abstract] [Full Text] [Related]

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

  • 4. The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality.
    Ismail I, Hwang YH, Bakhsh A, Joo ST.
    Asian-Australas J Anim Sci; 2019 Feb; 32(2):282-289. PubMed ID: 30208691
    [Abstract] [Full Text] [Related]

  • 5. Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows.
    Bhat ZF, Morton JD, Zhang X, Mason SL, Bekhit AEA.
    Food Res Int; 2020 Jan; 127():108708. PubMed ID: 31882074
    [Abstract] [Full Text] [Related]

  • 6. Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls.
    Modzelewska-Kapituła M, Pietrzak-Fiećko R, Tkacz K, Draszanowska A, Więk A.
    Meat Sci; 2019 Nov; 157():107877. PubMed ID: 31254802
    [Abstract] [Full Text] [Related]

  • 7. Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat.
    Ismail I, Hwang YH, Joo ST.
    Food Sci Anim Resour; 2019 Feb; 39(1):45-53. PubMed ID: 30882073
    [Abstract] [Full Text] [Related]

  • 8. Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking.
    Kim HJ, Lee S, Choi M, Hong H, Jo C.
    Meat Sci; 2024 Oct; 216():109577. PubMed ID: 38964227
    [Abstract] [Full Text] [Related]

  • 9. Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades.
    Tkacz K, Modzelewska-Kapituła M, Petracci M, Zduńczyk W.
    Meat Sci; 2021 Dec; 182():108639. PubMed ID: 34333274
    [Abstract] [Full Text] [Related]

  • 10. Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking.
    Hunt HB, Watson SC, Chaves BD, Sullivan GA.
    J Food Prot; 2023 Jan; 86(1):100010. PubMed ID: 36916593
    [Abstract] [Full Text] [Related]

  • 11. Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking.
    Naqvi ZB, Campbell MA, Latif S, Thomson PC, McGill DM, Warner RD, Friend MA.
    Meat Sci; 2021 Oct; 180():108563. PubMed ID: 34044229
    [Abstract] [Full Text] [Related]

  • 12. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat.
    Haq IU, Asghar B, Manzoor A, Ali S, Nauman K, Ahmad S, Hopkins DL, Nasir J.
    Meat Sci; 2024 Mar; 209():109417. PubMed ID: 38147799
    [Abstract] [Full Text] [Related]

  • 13. Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat.
    Gil M, Rudy M, Stanisławczyk R, Duma-Kocan P.
    Molecules; 2022 Oct 27; 27(21):. PubMed ID: 36364132
    [Abstract] [Full Text] [Related]

  • 14. Structural changes in local Thai beef during sous-vide cooking.
    Supaphon P, Kerdpiboon S, Vénien A, Loison O, Sicard J, Rouel J, Astruc T.
    Meat Sci; 2021 May 27; 175():108442. PubMed ID: 33540360
    [Abstract] [Full Text] [Related]

  • 15. 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 27; 177():108491. PubMed ID: 33761399
    [Abstract] [Full Text] [Related]

  • 16. 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 27; 150():33-39. PubMed ID: 30562641
    [Abstract] [Full Text] [Related]

  • 17. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
    Park CH, Lee B, Oh E, Kim YS, Choi YM.
    Poult Sci; 2020 Jun 27; 99(6):3286-3291. PubMed ID: 32475464
    [Abstract] [Full Text] [Related]

  • 18. Influence of Sous Vide Cooking on Ground Beef Patties.
    Douglas SL, Bernardez-Morales GM, Nichols BW, Belk AD, Reyes TM, Ball JJ, Sawyer JT.
    Foods; 2023 Oct 05; 12(19):. PubMed ID: 37835317
    [Abstract] [Full Text] [Related]

  • 19. Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
    Noh SW, Song DH, Ham YK, Yang NE, Kim HW.
    Foods; 2023 Jul 03; 12(13):. PubMed ID: 37444329
    [Abstract] [Full Text] [Related]

  • 20. Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties.
    Janardhanan R, Virseda P, Huerta-Leidenz N, Beriain MJ.
    Meat Sci; 2022 Jun 03; 188():108772. PubMed ID: 35228139
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 13.