相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Muscle-specific effect of aging on beef tenderness
Mahesh N. Nair et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed
Mohammed Gagaoua et al.
MEAT SCIENCE (2019)
Interventions of two-stage thermal sous-vide cooking on the toughness of beef semitendinosus
Ishamri Ismail et al.
MEAT SCIENCE (2019)
Cooking of meat: effect on texture, cooking loss and microbiological quality - a review
Frantisek Jezek et al.
ACTA VETERINARIA BRNO (2019)
Can postmortem proteolysis explain tenderness differences in various bovine muscles?
Eva Veiseth-Kent et al.
MEAT SCIENCE (2018)
Dry-aging improves meat quality attributes of grass-fed beef loins
Jordy Berger et al.
MEAT SCIENCE (2018)
Cooking method effect on Warner-Bratzler shear force of different beef muscles
Romina Fabre et al.
MEAT SCIENCE (2018)
Evaluation of beef eating quality by Irish consumers
S. N. McCarthy et al.
MEAT SCIENCE (2017)
Using the animal to the last bit: Consumer preferences for different beef cuts
Gabriele Scozzafava et al.
APPETITE (2016)
Influence of home cooking conditions on Mail lard reaction products in beef
Aurea Juliana Bombo Trevisan et al.
FOOD CHEMISTRY (2016)
The structural basis of cooking loss in beef: Variations with temperature and ageing
P. P. Purslow et al.
FOOD RESEARCH INTERNATIONAL (2016)
The effects of gender and muscle type on the mRNA levels of the calpain proteolytic system and beef tenderness during post-mortem aging
Christopher Heinz Hunke Mberema et al.
LIVESTOCK SCIENCE (2016)
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
Mohammed Gagaoua et al.
MEAT SCIENCE (2016)
Protein, fat, moisture and cooking yields from a US study of retail beef cuts
Janet M. Roseland et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)
Comparison of Warner-Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle
Douglas R. G. Silva et al.
MEAT SCIENCE (2015)
Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum
M. J. Colle et al.
MEAT SCIENCE (2015)
Determination of optimum oven cooking procedures for lean beef products
Argenis Rodas-Gonzalez et al.
FOOD SCIENCE & NUTRITION (2015)
Comparison of a sodium-based and a chloride-based approach for the determination of sodium chloride content of processed foods in the Netherlands
Edoardo Capuano et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)
Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat
Alain Kondjoyan et al.
MEAT SCIENCE (2013)
The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast
Monika Modzelewska-Kapitula et al.
MEAT SCIENCE (2012)
Effect of varying salt and fat levels on the sensory quality of beef patties
Brian D. Tobin et al.
MEAT SCIENCE (2012)
The sponge effect hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing
M. M. Farouk et al.
MEAT SCIENCE (2012)
Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods
Xiang Dong Sun et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE
G. A. Sullivan et al.
JOURNAL OF FOOD QUALITY (2011)
Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks
J. W. S. Yancey et al.
MEAT SCIENCE (2011)
A systematic survey of the sodium contents of processed foods
Jacqueline L. Webster et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2010)
The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles
H. Walsh et al.
MEAT SCIENCE (2010)
Stratification of toughness in beef roasts
H. J. Swatland
MEAT SCIENCE (2007)
Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork.: A combined FT-IR microspectroscopy and 1H NMR relaxometry study
Zhiyun Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
E Huff-Lonergan et al.
MEAT SCIENCE (2005)
Effects of heat on meat proteins - Implications on structure and quality of meat products
E Tornberg
MEAT SCIENCE (2005)
Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade
E Obuz et al.
MEAT SCIENCE (2004)
Effects of cooking method, reheating, holding time, and holding temperature on beef longissimus lumborum and biceps femoris tenderness
E Obuz et al.
MEAT SCIENCE (2003)
Gelation properties of salt soluble meat protein and soluble wheat protein mixtures
S Comfort et al.
FOOD HYDROCOLLOIDS (2003)
A review of physical and chemical protein-gel induction
A Totosaus et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
分享论文
