Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath — Effect of sample dimensions and prior freezing and ageing-Reference-Cited by-同舟云学术

Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath — Effect of sample dimensions and prior freezing and ageing

Published:2011-07 Issue:3 Volume:88 Page:338-346
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Oillic Samuel,Lemoine Eric,Gros Jean-Bernard,Kondjoyan Alain

Funder

ADIV

the French government

European Commission Sixth Framework Programme

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Effect of cooking on the thermal conductivity of whole and ground lean beef;Baghe-Khandan;Journal of Food Science,1981

2. The cooking of single myofibers, small myofiber bundles and muscle strips from beef M-Psoas and M-Sternomandibularis muscles at varying heating rates and temperatures;Bendall;Meat Science,1983

3. Meat and storage effects on processing characteristics of beef roasts;Boles;Meat Science,2002

4. Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditions;Boles;Meat Science,2002

5. Factors influencing cooking losses from meat;Bouton;Journal of Food Science,1976

Cited by 51 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 Study of Carcass Characteristics and Meat Quality of Local Mediterranean Donkey Breeds;Foods;2024-03-20

2. Preparation and properties of gelatin-tannic acid histidine metal complex microspheres;European Polymer Journal;2023-09

3. Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle;Foods;2023-08-30

4. Developing Combined Radio Frequency with Water Bath Treatments to Improve Gel Properties of Minced Chicken Breast;Food and Bioprocess Technology;2023-05-24

5. Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH;Animal Production Science;2023-03-02