Related references
Note: Only part of the references are listed.Combined effects of aging and low temperature, long time heating on pork toughness
Shengjie Li et al.
MEAT SCIENCE (2019)
Characteristics of selected pork muscles 45 min and 24 h post mortem
Josef Kamenik et al.
ACTA VETERINARIA BRNO (2018)
The gender background of texture attributes of pork loin
Margit D. Aaslyng et al.
MEAT SCIENCE (2018)
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
Elisa Dominguez-Hernandez et al.
MEAT SCIENCE (2018)
Cooking method effect on Warner-Bratzler shear force of different beef muscles
Romina Fabre et al.
MEAT SCIENCE (2018)
THE EFFECTS OF DIFFERENT COOKING METHODS ON SOME QUALITY CRITERIA AND MINERAL COMPOSITION OF BEEF STEAKS
F. Oz et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
Seyed Mohammad Taghi Gharibzahedi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
The structural basis of cooking loss in beef: Variations with temperature and ageing
P. P. Purslow et al.
FOOD RESEARCH INTERNATIONAL (2016)
Low temperature cooking of pork meat - Physicochemical and sensory aspects
Andre Becker et al.
MEAT SCIENCE (2016)
The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein-Friesian bulls
Malgorzata Czerwonka et al.
MEAT SCIENCE (2015)
A comparison of the nutrient content of uncooked and cooked lean from New Zealand beef and lamb
Roger W. Purchas et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2014)
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
Jose Sanchez del Pulgar et al.
MEAT SCIENCE (2012)
Sous vide cooking: A review
Douglas E. Baldwin
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2012)
Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia)
Vladimir M. Tomovic et al.
FOOD CHEMISTRY (2011)
Energetic consequences of thermal and nonthermal food processing
Rachel N. Carmody et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2011)
Disparity of dietary effects on collagen characteristics and toughness between two beef muscles
A. C. Archile-Contreras et al.
MEAT SCIENCE (2010)
The influence of cooking and fat trimming on the actual nutrient intake from meat
N. Gerber et al.
MEAT SCIENCE (2009)
Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking - 1. Proximates, carbohydrates and dietary fibre
S Kumar et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Effects of heat on meat proteins - Implications on structure and quality of meat products
E Tornberg
MEAT SCIENCE (2005)
Aspects of meat quality: trace elements and B vitamins in raw and cooked meats
G Lombardi-Boccia et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)
Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
MD Aaslyng et al.
FOOD QUALITY AND PREFERENCE (2003)
Share Paper
