Works matching DE "MEAT texture"

Results: 200

不同干燥条件对风干牛肉品质影响.

Published in:

Food Research & Development, 2023, v. 44, n. 16, p. 76, doi. 10.12161/j.issn.1005-6521.2023.16.011

By:

王俊钢;
李宇辉;
岳建平

Publication type:

Article

Realimentation of Cull Range Cows. 2. Changes in Carcass Traits

Published in:

Journal of Animal Science, 1979, v. 48, n. 4, p. 823

By:

Marchello, J. A.;
Swingle, R. S.;
Dryden, F. D.;
Roubicek, C. B.;
Wooten, R. A.

Publication type:

Article

Influence of Fat Thickness, Marbling and Length of Aging on Beef Palatability and Shelf life Characteristics

Published in:

Journal of Animal Science, 1978, v. 46, n. 3, p. 658

By:

Berry, B. W.;
Jennings, T. G.;
Joseph, A. L.

Publication type:

Article

Effects of Marbling and Conformation Scores on Quality and Quantity Characteristics of Steer and Heifer Carcasses

Published in:

Journal of Animal Science, 1977, v. 44, n. 1, p. 36

By:

Wilson, L. L.;
Ziegler, J. H.;
Garcia-de-Siles, J. L.

Publication type:

Article

Variations in the Amount, Distribution and Texture of Intramuscular Fat Within Muscles of the Beef Carcass

Published in:

Journal of Animal Science, 1975, v. 41, n. 6, p. 1618, doi. 10.2527/jas1975.4161618x

By:

Cross, H. R.;
Knapp, Eunice M.;
Abraham, H. C.

Publication type:

Article

Marbling: Its Use in Predicting Beef Carcass Composition

Published in:

Journal of Animal Science, 1975, v. 40, n. 2, p. 235, doi. 10.2527/jas1975.402235x

By:

Kauffman, R. G.;
Long, R. A.;
Schaefer, D. M.;
Van Ess, M. E.

Publication type:

Article

CHARACTERIZATION OF THE TEXTURE OF FOOD PRODUCTS.

Published in:

New Knowledge Journal of Science / Novo Znanie, 2013, v. 2, n. 3, p. 111

By:

Zsivanovits, Gabor Ivan;
Iserliyska, Dida

Publication type:

Article

Isolation and characterization of collagen from the muscle of Amur sturgeon ( Acipenser schrenckii).

Published in:

Biotechnology & Bioprocess Engineering, 2014, v. 19, n. 5, p. 935, doi. 10.1007/s12257-013-0638-0

By:

Wang, Zhenbin;
Wang, Lin;
Lin, Shiman;
Liang, Qiufang;
Shi, Zhujun;
Xu, Junmin;
Ma, Haile

Publication type:

Article

Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel.

Published in:

Journal of Poultry Science, 2017, v. 54, n. 1, p. 87, doi. 10.2141/jpsa.0160066

By:

Keisuke Sasaki;
Michiyo Motoyama;
Yoshio Tagawa;
Kyoko Akama;
Takeshi Hayashi;
Takumi Narita;
Koichi Chikuni

Publication type:

Article

Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate.

Published in:

Journal of Poultry Science, 2014, v. 51, n. 2, p. 206, doi. 10.2141/jpsa.0130079

By:

Petracci, Massimiliano;
Laghi, Luca;
Rimini, Simone;
Rocculi, Pietro;
Capozzi, Francesco;
Cavani, Claudio

Publication type:

Article

Influence of harvest method on proximate composition, texture profile and protein oxidation of beef from grain-fed Nellore cattle.

Published in:

Acta Scientiarum: Animal Sciences, 2023, n. 45, p. 1, doi. 10.4025/actascianimsci.v45i1.59110

By:

Amaral de Alcântara Salim, Ana Paula;
Suman, Surendranath Premakumari;
Medeiros Viana, Fernanda;
Vilhena da Cruz Silva Canto, Anna Carolina;
Guerra Monteiro, Maria Lucia;
Conte-Junior, Carlos Adam;
Borges Mano, Sérgio

Publication type:

Article

Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 125, p. 193, doi. 10.1016/j.fbp.2020.11.005

By:

Changwei Cao;
Zhichao Xiao;
Huiquan Tong;
Xiongsong Tao;
Dahai Gu;
Yinglong Wu;
Zhiqiang Xu;
Changrong Ge

Publication type:

Article

Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 118, doi. 10.1016/j.fbp.2016.06.015

By:

Ağar, Berrin;
Gençcelep, Hüseyin;
Saricaoğlu, Furkan Türker;
Turhan, Sadettin

Publication type:

Article

Effect of breed and sex on the body weight, slaughter traits, meat quality and meat texture parameters of rabbits.

Published in:

Animal Science & Genetics, 2024, v. 20, n. 1, p. 11, doi. 10.5604/01.3001.0054.4472

By:

Derewicka, Olga;
Pałka, Sylwia

Publication type:

Article

Growth, slaughter performance and selected meat quality traits of New Zealand White and Grey Flemish Giant rabbits and their crosses.

Published in:

Animal Science & Genetics, 2023, v. 19, n. 2, p. 1, doi. 10.5604/01.3001.0053.5998

By:

Pałka, Sylwia;
Siudak, Zuzanna;
Maj, Dorota

Publication type:

Article

熱風乾燥および凍結乾燥させたマダイ (Pagrus major) 粉末の性状, 嗜好性, 保存性.

Published in:

Journal of Home Economics of Japan, 2025, v. 76, n. 1, p. 31

By:

島田良子;
山﨑萌依;
山田梢;
加藤陽二;
吉村美紀

Publication type:

Article

Research Status and Future Outlook of Fungal Protein Based Meat Analogues.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 12, p. 323, doi. 10.16429/j.1009-7848.2023.12.033

By:

Zhou Kai;
Li Qiaozhi;
Hu Xin;
Zhou Hui;
Xu Baocai

Publication type:

Article

细胞培养肉支架材料与组织成型研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 12, p. 14, doi. 10.16429/j.1009-7848.2022.12.002

By:

刘东红;
利婕;
牛瑞浩;
忻启谱;
朱青青;
徐恩波

Publication type:

Article

ارزیابی تغییرات حسی فیش فینگر تولید شده از گوشت چرخ شده و سوریمی ماهی کوتر وتاثیر جایگزینی گوشت قرمز با گوشت ماهی در طول نگهداري در سردخانه (Sphyraena jello) ساده -18 ) به مدت چهار ماه Ċ).

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 128, p. 93, doi. 10.22034/FSCT.19.128.93

By:

سحر جلیلی

Publication type:

Article

Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata.

Published in:

Fisheries Science, 2020, v. 86, n. 4, p. 693, doi. 10.1007/s12562-020-01426-0

By:

Furuta, Ayumi;
Mabuchi, Ryota;
Tanimoto, Shota

Publication type:

Article

Inclusion of guanacaste (Enterolobium cyclocarpum) pods in the diet of lambs on productive, carcass, and meat traits.

Published in:

Revista Mexicana de Ciencias Pecuarias, 2025, v. 16, p. 27, doi. 10.22319/rmcp.v16s4.6729

By:

Manuel Ramírez-Reyes, Juan;
Manuel Pinos-Rodríguez, Juan;
Martín Dávila-Montero, Urso;
Manuel Verdes-García, José;
López-Aguirre, Samuel;
Manuel Martínez-Hernández, Jose

Publication type:

Article

Calidad sensorial de la carne de cabritos lechales criados en sistemas de producción basados en pastoreo.

Published in:

Revista Mexicana de Ciencias Pecuarias, 2021, v. 12, n. 1, p. 306, doi. 10.22319/rmcp.v12i1.5454

By:

De-la-Vega Galán, Francisco;
Guzmán Guerrero, José Luis;
Delgado Pertíñez, Manuel;
Zarazaga Garcés, Luis Ángel;
Ruiz Pérez-Cacho, Pilar;
Galán-Soldevilla, Hortensia

Publication type:

Article

Effect of dietary inclusion of distiller's dried grains with solubles (DDGS) on carcass and meat quality in growing rabbits.

Published in:

Revista Mexicana de Ciencias Pecuarias, 2019, v. 10, n. 3, p. 522, doi. 10.22319/rmcp.v10i3.4356

By:

Vázquez Pedroso, Ysnagmy;
Bernal Barragán, Hugo;
Valdivié Navarro, Manuel Isidoro;
Gutiérrez Ornelas, Erasmo;
Mora Castellanos, Luis Marino;
Sánchez Alejo, Ernesto;
Hernández Martínez, Carlos Alberto

Publication type:

Article

Non-linear rheology reveals the importance of elasticity in meat and meat analogues.

Published in:

Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-021-04478-z

By:

Schreuders, Floor K. G.;
Sagis, Leonard M. C.;
Bodnár, Igor;
Boom, Remko M.;
van der Goot, Atze Jan

Publication type:

Article

PHYSICO-CHEMICAL AND THERMAL PROPERTIES OF CHICKEN MYOFIBRILLAR PROTEIN CONCENTRATE (CMPC) MIXED WITH BARLEY BRAN FLOUR DURING FROZEN STORAGE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 1, p. 19, doi. 10.17306/J.AFS.2018.0537

By:

Mastanjević, Krešimir;
Kovačević, Dragan

Publication type:

Article

Does supplemental zeolite (clinoptilolite) affect growth performance, meat texture, oxidative stress and production of polyunsaturated fatty acid of Turkey poults?

Published in:

Lipids in Health & Disease, 2018, v. 17, n. 1, p. N.PAG, doi. 10.1186/s12944-018-0820-7

By:

Hcini, Emna;
Ben Slima, Ahlem;
Kallel, Imen;
Zormati, Sonia;
Gdoura, Radhouane;
Traore, Al Ibrahim

Publication type:

Article

Population analysis of the Korean native duck using whole-genome sequencing data.

Published in:

BMC Genomics, 2020, v. 21, n. 1, p. 1, doi. 10.1186/s12864-020-06933-z

By:

Lee, Daehwan;
Lee, Jongin;
Heo, Kang-Neung;
Kwon, Kisang;
Moon, Youngbeen;
Lim, Dajeong;
Lee, Kyung-Tai;
Kim, Jaebum

Publication type:

Article

Effects of pea protein content and extrusion types on physicochemical properties and texture characteristic of meat analogs.

Published in:

JSFA Reports, 2023, v. 3, n. 1, p. 30, doi. 10.1002/jsf2.97

By:

Zhang, Yu;
Ryu, Gi‐Hyung

Publication type:

Article

Plant-Based Burgers with Reduced Texture Additives: A Comparative Study of Methylcellulose and Sodium Alginate.

Published in:

Foods, 2025, v. 14, n. 8, p. 1373, doi. 10.3390/foods14081373

By:

Peñaranda, Irene;
López Morales, María Belén;
Garrido, María Dolores;
Egea, Macarena

Publication type:

Article

Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish.

Published in:

Foods, 2025, v. 14, n. 8, p. 1296, doi. 10.3390/foods14081296

By:

Li, Qian;
Lei, Jieyu;
Su, Keying;
Chen, Xiaoying;
Cheng, Laihoong;
Yang, Chunmin;
Ou, Shiyi

Publication type:

Article

Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III).

Published in:

Foods, 2025, v. 14, n. 8, p. 1290, doi. 10.3390/foods14081290

By:

You, Ziyi;
Chen, Yushan;
Teng, Wendi;
Wang, Ying;
Zhang, Yuemei;
Cao, Jinxuan;
Wang, Jinpeng

Publication type:

Article

Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives.

Published in:

Foods, 2025, v. 14, n. 4, p. 637, doi. 10.3390/foods14040637

By:

Yu, Chuanlong;
Hu, Wenbing;
Chen, Lingli;
Ouyang, Kehui;
Chen, Hui;
Lin, Suyun;
Wang, Wenjun

Publication type:

Article

Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs.

Published in:

Foods, 2024, v. 13, n. 24, p. 4085, doi. 10.3390/foods13244085

By:

Zimoch-Korzycka, Anna;
Krawczyk, Anna;
Król-Kilińska, Żaneta;
Kulig, Dominika;
Bobak, Łukasz;
Jarmoluk, Andrzej

Publication type:

Article

The Effect of Ice-Binding Protein from Leucosporidium sp. AY30 (LeIBP) on the Physicochemical Quality and Microstructure of Largemouth Bass During Freeze–Thaw Cycles.

Published in:

Foods, 2024, v. 13, n. 24, p. 4038, doi. 10.3390/foods13244038

By:

Ren, Junde;
Meenu, Maninder;
Hu, Lihui;
Song, Tao;
Liu, Ying;
Ramaswamy, Hosahalli S.;
Yu, Yong

Publication type:

Article

Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception.

Published in:

Foods, 2024, v. 13, n. 22, p. 3642, doi. 10.3390/foods13223642

By:

Rodrigues, Sandra S. Q.;
Leite, Ana;
Vasconcelos, Lia;
Teixeira, Alfredo

Publication type:

Article

Mimicking Mechanics: A Comparison of Meat and Meat Analogs.

Published in:

Foods, 2024, v. 13, n. 21, p. 3495, doi. 10.3390/foods13213495

By:

St. Pierre, Skyler R.;
Kuhl, Ellen

Publication type:

Article

Spinning a Sustainable Future: Electrospun Polysaccharide–Protein Fibers for Plant-Based Meat Innovation.

Published in:

Foods, 2024, v. 13, n. 18, p. 2962, doi. 10.3390/foods13182962

By:

da Trindade, Letícia G.;
Zanchet, Letícia;
Bonsanto, Fabiana Perrechil;
Braga, Anna Rafaela Cavalcante

Publication type:

Article

Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process.

Published in:

Foods, 2024, v. 13, n. 18, p. 2879, doi. 10.3390/foods13182879

By:

Sun, Depeng;
Mu, Baide;
Liu, Yujia;
Zhao, Changcheng;
Li, Hongmei;
Wang, Juan;
Li, Tingyu;
Li, Guanhao;
Piao, Chunxiang

Publication type:

Article

Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition.

Published in:

Foods, 2024, v. 13, n. 12, p. 1816, doi. 10.3390/foods13121816

By:

Pang, Bin;
Bowker, Brian;
Yoon, Seung-Chul;
Yang, Yi;
Zhang, Jian;
Xue, Changhu;
Chang, Yaoguang;
Sun, Jingxin;
Zhuang, Hong

Publication type:

Article

Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion.

Published in:

Foods, 2024, v. 13, n. 8, p. 1195, doi. 10.3390/foods13081195

By:

Plattner, Blake J.;
Hong, Shan;
Li, Yonghui;
Talavera, Martin J.;
Dogan, Hulya;
Plattner, Brian S.;
Alavi, Sajid

Publication type:

Article

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.

Published in:

Foods, 2023, v. 12, n. 20, p. 3731, doi. 10.3390/foods12203731

By:

Han, Jong-Hyeon;
Keum, Dong-Hyun;
Hong, Seong-Joon;
Kim, Yea-Ji;
Han, Sung-Gu

Publication type:

Article

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.

Published in:

Foods, 2023, v. 12, n. 17, p. 3257, doi. 10.3390/foods12173257

By:

Latoch, Agnieszka;
Moczkowska-Wyrwisz, Małgorzata;
Sałek, Piotr;
Czarniecka-Skubina, Ewa

Publication type:

Article

Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi.

Published in:

Foods, 2023, v. 12, n. 15, p. 2867, doi. 10.3390/foods12152867

By:

Ostojić, Sanja;
Micić, Darko;
Zlatanović, Snežana;
Lončar, Biljana;
Filipović, Vladimir;
Pezo, Lato

Publication type:

Article

Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage.

Published in:

Foods, 2023, v. 12, n. 7, p. 1530, doi. 10.3390/foods12071530

By:

Zhu, Xueshen;
Puolanne, Eero;
Ertbjerg, Per

Publication type:

Article

Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder.

Published in:

Foods, 2023, v. 12, n. 6, p. 1269, doi. 10.3390/foods12061269

By:

Ketnawa, Sunantha;
Rawdkuen, Saroat

Publication type:

Article

Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture.

Published in:

Foods, 2023, v. 12, n. 3, p. 476, doi. 10.3390/foods12030476

By:

Bernardo, Yago Alves de Aguiar;
do Rosario, Denes Kaic Alves;
Conte-Junior, Carlos Adam

Publication type:

Article

Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties.

Published in:

Foods, 2023, v. 12, n. 3, p. 430, doi. 10.3390/foods12030430

By:

Jeong, Se-Ho;
Jung, Young-Min;
Kim, Siyeon;
Kim, Jong-Hun;
Yeo, Hyunho;
Lee, Dong-Un

Publication type:

Article

Sustainable Future Protein Foods: The Challenges and the Future of Cultivated Meat.

Published in:

Foods, 2022, v. 11, n. 24, p. 4008, doi. 10.3390/foods11244008

By:

Chodkowska, Karolina A.;
Wódz, Karolina;
Wojciechowski, Jakub

Publication type:

Article

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture.

Published in:

Foods, 2022, v. 11, n. 24, p. 3947, doi. 10.3390/foods11243947

By:

Leelapunnawut, Supanut;
Ngamwonglumlert, Luxsika;
Devahastin, Sakamon;
Derossi, Antonio;
Caporizzi, Rossella;
Chiewchan, Naphaporn

Publication type:

Article

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty.

Published in:

Foods, 2022, v. 11, n. 21, p. 3337, doi. 10.3390/foods11213337

By:

Kim, Haesanna;
Lee, Mi-Yeon;
Lee, Jiseon;
Jo, Yeon-Ji;
Choi, Mi-Jung

Publication type:

Article