4.7 Article

Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Related references

Note: Only part of the references are listed.
Article Agriculture, Dairy & Animal Science

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat

Boin Lee et al.

Summary: This study found significant differences in body weight and muscle fiber area between white-striping (WS) broilers and normal broilers, with no significant differences in meat quality characteristics. Using sous-vide (SV) cooking method can enhance the sensory quality of WS and normal chicken breast meats.

POULTRY SCIENCE (2021)

Article Food Science & Technology

Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat

Berna Capan et al.

Summary: Organic chicken meat has higher fat and mineral content than conventional chicken meat, with differences in protein content as well. Both organic and conventional chicken meat were found to contain Salmonella spp. in microbiological analysis.

FOOD SCIENCE AND HUMAN WELLNESS (2021)

Article Food Science & Technology

Physiochemical changes in sous-vide and conventionally cooked meat

Haris Ayub et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2019)

Review Food Science & Technology

Sous-vide cooking of meat: A Maillarized approach

Jorge Ruiz-Carrascal et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2019)

Review Food Science & Technology

Relating Food Engineering to Cooking and Gastronomy

Jose Miguel Aguilera

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)

Review Food Science & Technology

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

Elisa Dominguez-Hernandez et al.

MEAT SCIENCE (2018)

Review Agriculture, Dairy & Animal Science

Application of omics technologies for a deeper insight into quali-quantitative production traits in broiler chickens: A review

Marco Zampiga et al.

JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY (2018)

Article Agriculture, Dairy & Animal Science

Relationship between sensory attributes and volatile compounds of polish dry-cured loin

Ewa Gorska et al.

ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2017)

Article Food Science & Technology

Systematic review of emerging and innovative technologies for meat tenderisation

R. D. Warner et al.

MEAT SCIENCE (2017)

Article Food Science & Technology

The structural basis of cooking loss in beef: Variations with temperature and ageing

P. P. Purslow et al.

FOOD RESEARCH INTERNATIONAL (2016)

Article Food Science & Technology

The application of biosensors for drip loss analysis and glycolytic potential evaluation

Wieslaw Przybylski et al.

MEAT SCIENCE (2016)

Article Food Science & Technology

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

Go-Eun Hong et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)

Review Food Science & Technology

Collagen and Gelatin

Dasong Liu et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)

Review Food Science & Technology

Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document

Franca Marangoni et al.

FOOD & NUTRITION RESEARCH (2015)

Article Food Science & Technology

Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts

Massimiliano Rinaldi et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Review Food Science & Technology

Myoglobin Chemistry and Meat Color

Surendranath P. Suman et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)

Review Food Science & Technology

Sous vide cooking: A review

Douglas E. Baldwin

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2012)

Article Food Science & Technology

A fresh look at meat flavor

C. R. Calkins et al.

MEAT SCIENCE (2007)

Review Food Science & Technology

Does it look cooked? A review of factors that influence cooked meat color

Nicola J. King et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Agriculture, Multidisciplinary

Development of a sensory protocol for testing palatability of sheep meats

JM Thompson et al.

AUSTRALIAN JOURNAL OF EXPERIMENTAL AGRICULTURE (2005)

Article Food Science & Technology

Inhibition of pink color development in cooked, uncured ground turkey by the addition of citric acid

KJ Kieffer et al.

JOURNAL OF MUSCLE FOODS (2000)

Article Food Science & Technology

The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods

IJ Church et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)