Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles-Reference-Cited by-同舟云学术

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Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles

Published:2023-12 Issue: Volume:206 Page:109326
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Xu Baochen,Zhang Qingwei,Zhang Yimin,Yang Xiaoyin,Mao Yanwei,Luo Xin,Hopkins David L.,Niu Lebao,Liang Rongrong

Funder

MOF

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. AMSA meat color measurement guidelines;AMSA,2012

2. Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach;Ángel-Rendón;Meat Science,2020

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

4. Low temperature cooking of pork meat - physicochemical and sensory aspects;Becker;Meat Science,2016

5. Effect of repeated pulsed electric field treatment on the quality of hot-boned beef loins and topsides;Bekhit;Meat Science,2016

Cited by 4 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. Comparative analysis of the qualities of traditional and sous‐vide marinated duck drumsticks;Journal of Food Science;2024-08-29

2. Effect of accelerated aging on shelf-stability, product loss, sensory and biochemical characteristics in 2 lower quality beef cuts;Meat Science;2024-07

3. Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum‐packed seasoned steaks during chilled storage;Journal of the Science of Food and Agriculture;2024-03-30

4. Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking;Foods;2024-01-16

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