Journal ArticleDOI
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
TLDR
For the treatments evaluated, cooking temperature×time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.About:
This article is published in Meat Science.The article was published on 2012-03-01. It has received 200 citations till now. The article focuses on the topics: Lipid oxidation & Vacuum packing.read more
Citations
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Journal ArticleDOI
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
TL;DR: The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied, and most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time.
Journal ArticleDOI
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.
TL;DR: The protein changes, especially in relation to collagen denaturation, along with proteolytic activity, have often been regarded to be the main contributors to the increased meat tenderness.
Journal ArticleDOI
Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.
TL;DR: Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised.
Journal ArticleDOI
The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs
TL;DR: In this article, the authors investigated the inhibitory effect of spices on the formation of carcinogens in processed meats, including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
Journal ArticleDOI
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times
TL;DR: In this article, the combined effect of heating temperature and time on toughness of semitendinosus muscle from the two categories of beef was investigated and the relationship to properties of connective tissue was examined.
References
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Book
Manual of histologic staining methods of the Armed forces institute of pathology
TL;DR: This work states that stem cells: mechanisms of inflammation,” Annual Review of Pathology, vol.
Book
Textbook of veterinary anatomy
TL;DR: Textbook of veterinary anatomy, Textbook of Veterinary anatomy, مرکز فناوری اطلاعات و اصاع رسانی, کδاوρزی
Journal ArticleDOI
Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating.
Krystyna Palka,Henryk Daun +1 more
TL;DR: Relationships between changes in sarcomere length and cooking losses and between springiness and fibre diameter were found and Cooking losses increased with increased heating temperature.