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Journal Abstract Search

127 related items for PubMed ID: 38456730

  • 21. The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study.
    Haddad GBS, Moura APR, Fontes PR, Cunha SFVD, Ramos ALS, Ramos EM.
    Meat Sci; 2018 Mar; 137():191-200. PubMed ID: 29197767
    [Abstract] [Full Text] [Related]

  • 22. Effects of NaCl substitutes on physicochemical properties of salted pork.
    Zhang D, Li H, Wang Z, Emara AM, He Z.
    Meat Sci; 2020 Nov; 169():108205. PubMed ID: 32599419
    [Abstract] [Full Text] [Related]

  • 23. Taenia solium metacestode viability in infected pork after preparation with salt pickling or cooking methods common in Yucatán, Mexico.
    Rodriguez-Canul R, Argaez-Rodriguez F, de lG, Villegas-Perez S, Fraser A, Craig PS, Cob-Galera L, Dominguez-Alpizar JL.
    J Food Prot; 2002 Apr; 65(4):666-9. PubMed ID: 11952216
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  • 24. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.
    Kim HW, Setyabrata D, Lee Y, Jones OG, Kim YHB.
    J Food Sci; 2017 Dec; 82(12):2787-2793. PubMed ID: 29095501
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  • 25. 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; 77(1):C27-32. PubMed ID: 22260101
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  • 26. The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking.
    Bombrun L, Gatellier P, Carlier M, Kondjoyan A.
    Meat Sci; 2014 Jan; 96(1):5-13. PubMed ID: 23896131
    [Abstract] [Full Text] [Related]

  • 27. Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential.
    Liu Z, Xiong YL, Chen J.
    J Agric Food Chem; 2011 Dec 28; 59(24):13026-34. PubMed ID: 22084832
    [Abstract] [Full Text] [Related]

  • 28. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H, Zhang Y, Long M, Tang J, Yu X, Wang J, Zhang J.
    Meat Sci; 2014 Mar 28; 96(3):1325-31. PubMed ID: 24342182
    [Abstract] [Full Text] [Related]

  • 29. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.
    Wang KQ, Luo SZ, Zhong XY, Cai KZ, Cai J, Jiang ST, Zheng Z.
    J Food Sci; 2016 Feb 28; 81(2):E430-7. PubMed ID: 26766497
    [Abstract] [Full Text] [Related]

  • 30. A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition.
    Xing T, Zhao X, Han M, Cai L, Deng S, Zhou G, Xu X.
    Poult Sci; 2017 Sep 01; 96(9):3473-3481. PubMed ID: 28854749
    [Abstract] [Full Text] [Related]

  • 31. Effects of fasting and transportation on pork quality development and extent of postmortem metabolism.
    Leheska JM, Wulf DM, Maddock RJ.
    J Anim Sci; 2002 Dec 01; 80(12):3194-202. PubMed ID: 12542160
    [Abstract] [Full Text] [Related]

  • 32. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing.
    Li YP, Kang ZL, Sukmanov V, Ma HJ.
    Meat Sci; 2021 Jun 01; 176():108471. PubMed ID: 33647630
    [Abstract] [Full Text] [Related]

  • 33. Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking.
    Xu Y, Yang G, Xu J, Guan X, Li R, Wang S.
    Int J Food Microbiol; 2022 Nov 16; 381():109911. PubMed ID: 36063682
    [Abstract] [Full Text] [Related]

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  • 36. Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion's head).
    Jiang SS, Li Q, Wang T, Huang YT, Guo YL, Meng XR.
    Ultrason Sonochem; 2024 Oct 16; 109():106997. PubMed ID: 39032370
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  • 38. Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon.
    Zhang J, Zhang W, Ma C, Cai J.
    Ultrason Sonochem; 2023 Aug 16; 98():106490. PubMed ID: 37343395
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