Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls-Reference-Cited by-同舟云学术

Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls

Published:2019-11 Issue: Volume:157 Page:107877
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Modzelewska-Kapituła Monika,Pietrzak-Fiećko Renata,Tkacz Katarzyna,Draszanowska Anna,Więk Adam

Funder

Minister of Science and Higher Education

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Meat flavour in pork and beef - from animal to meal;Aaslyng;Meat Science,2017

2. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Science,2010

3. Official method of analysis method 991.36;AOAC,2006

4. Official methods of analysis method 992.15. Proximate Analysis and Calculations Crude Protein Meat and Meat Products Including Pet Foods;AOAC,2006

5. Sous vide cooking: A review;Baldwin;International Journal of Gastronomy and Food Science,2012

Cited by 43 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. Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness;Journal of Food Science;2024-08-22

2. Effect of electrolyzed water on physicochemical and sensory qualities of beef;Theory and practice of meat processing;2024-07-18

3. Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat;Theory and practice of meat processing;2024-07-18

4. The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used;Applied Sciences;2024-04-22

5. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk–Benefit?;Foods;2024-01-30