Related references
Note: Only part of the references are listed.Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat
Madison Willy Silva Cordeiro et al.
MEAT SCIENCE (2022)
Use of wildlife as an alternative protein source: Collared peccary meat
Bruno Henrique dos Santos Morais et al.
MEAT SCIENCE (2022)
Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat
Marcio Augusto Ribeiro Sanches et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat
Gilmar Borges de Paiva et al.
MEAT SCIENCE (2021)
Transport properties of saturated sucrose and maltitol solutions as affected by temperature
Maria Julia Neves Martins et al.
JOURNAL OF MOLECULAR LIQUIDS (2021)
Technological and diffusion properties in the wet salting of beef assisted by ultrasound
Marcio Augusto Ribeiro Sanches et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes
Elif Aykin-Dincer
MEAT SCIENCE (2021)
Adding lysine and yeast extract improves sensory properties of low sodium salted meat
Vitor A. S. Vidal et al.
MEAT SCIENCE (2020)
Caiman latirostris meat characterization: Evaluation of the nutritional, physical and chemical properties of meat from sustainable ranching program in Argentina
Melina S. Simoncini et al.
AQUACULTURE (2020)
Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters
Dafni Dimakopoulou-Papazoglou et al.
FOOD ENGINEERING REVIEWS (2020)
Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)
Rodrigo Rodrigues Evangelista et al.
FOOD RESEARCH INTERNATIONAL (2020)
Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions
Dafni Dimakopoulou-Papazoglou et al.
FOOD AND BIOPRODUCTS PROCESSING (2019)
Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet
Mayara Galvao Martins et al.
FOOD RESEARCH INTERNATIONAL (2019)
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties
Vitor A. S. Vidal et al.
MEAT SCIENCE (2019)
Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep
Samaneh Alamatian et al.
MEAT SCIENCE (2019)
Modeling of sodium nitrite and water transport in pork meat
J. Gomez et al.
JOURNAL OF FOOD ENGINEERING (2019)
Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products - Application to chilled chicken breast fillets
V. Andreou et al.
FOOD PACKAGING AND SHELF LIFE (2018)
Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration
Mahmood Alizadeh Sani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models
Fernanda R. Assis et al.
FOOD ENGINEERING REVIEWS (2016)
Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration
Da-cheng Kang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Effect of temperature on nitrite and water diffusion in pork meat
J. Gomez et al.
JOURNAL OF FOOD ENGINEERING (2015)
Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure
Anna C. V. C. S. Canto et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat
Dan Liu et al.
FOOD CHEMISTRY (2014)
Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques
Vitoria Regina Takeuchi Fernandes et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers
Anna C. V. C. S. Canto et al.
MEAT SCIENCE (2014)
Hamburguers from pantanal caiman meat (Caiman yacare) subjected to different smoking techniques
V. R. T. Fernandes et al.
ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA (2013)
Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product
V. Biscola et al.
MEAT SCIENCE (2013)
Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil
C. S. N. Morais et al.
MEAT SCIENCE (2013)
Exotic protein sources to meet all needs
Louwrens C. Hoffman et al.
MEAT SCIENCE (2013)
Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat
A. C. V. C. S. Canto et al.
MEAT SCIENCE (2012)
Fatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity
Joao Vicente-Neto et al.
MEAT SCIENCE (2010)
Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts
F. C. Schmidt et al.
JOURNAL OF FOOD ENGINEERING (2009)
Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat
I. Siro et al.
JOURNAL OF FOOD ENGINEERING (2009)
High intensity ultrasound effects on meat brining
J. A. Carcel et al.
MEAT SCIENCE (2007)
Sorption isotherms of alligator's meat (Caiman crocodilus yacare)
JF Lopes et al.
JOURNAL OF FOOD ENGINEERING (2002)
Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation
LM Cunha et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)