Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method-Reference-Cited by-同舟云学术

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Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

Published:2021-01 Issue: Volume:171 Page:108270
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Macharáčková Blanka,Bogdanovičová Kateřina,Ježek František,Bednář Jiří,Haruštiaková Danka,Kameník Josef

Funder

Ministry of Agriculture of the Czech Republic

RECETOX

CETOCOEN EXCELLENCE Teaming 2

Czech Ministry of Education, Youth and Sports

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Dry-aging improves meat quality attributes of grass-fed beef loins;Berger;Meat Science,2018

2. Comparison of a sodium-based and chloride-based approach for the determination of sodium chloride content of processed foods in the Netherlands;Capuano;Journal of Food Composition and Analysis,2013

3. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum;Colle;Meat Science,2015

4. Gelation properties of salt soluble meat protein and soluble wheat protein mixtures;Comfort;Food Hydrocolloids,2003

5. Cooking method effect on Warner-Bratzler shear force of different beef muscles;Fabre;Meat Science,2018

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of feeding calcium gluconate embedded in a hydrogenated fat matrix on performance, gastrointestinal fermentation, ruminal morphology, carcass merit, and meat quality for finishing beef heifers;Canadian Journal of Animal Science;2024-09-01

2. Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters;Journal of Aquatic Food Product Technology;2024-07-22

3. Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological and thermal approach;Journal of Dairy Science;2024-06

4. The shelf life of cooked sausages with reduced salt content;Acta Veterinaria Brno;2024

5. Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles;Meat Science;2023-12

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