Works matching DE "MEAT texture"
Results: 185
Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives.
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- Foods, 2025, v. 14, n. 4, p. 637, doi. 10.3390/foods14040637
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- Article
EFFECTS OF MUSTARD-HONEY, APPLE VINEGAR, WHITE WINE VINEGAR AND KEFIR ACIDIC MARINADES ON THE PROPERTIES OF PORK.
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- Veterinarija ir Zootechnika, 2018, v. 76, n. 98, p. 76
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- Article
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat.
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- 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
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- Article
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis.
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- 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
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- Article
Production of plant-based meat: functionality, limitations and future prospects.
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2189, doi. 10.1007/s00217-023-04287-w
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- Article
Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration.
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- Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2023, v. 28, n. 1, p. 76, doi. 10.14334/jitv.v28i1.3092
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- Article
Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems.
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- Journal of Animal Science, 2010, v. 88, n. 7, p. 2464, doi. 10.2527/jas.2009-2593
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- Article
Growth implants reduced tenderness of steaks from steers and heifers with different genetic potentials for growth and marbling.
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- Journal of Animal Science, 2009, v. 87, n. 1, p. 269, doi. 10.2527/jas.2008-1256
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- Article
Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
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- Journal of Animal Science, 2008, v. 86, n. 3, p. 730, doi. 10.2527/jas.2007-0490
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- Article
Assessing the association of single nucleotide polymorphisms at the thyroglobulin gene with carcass traits in beef cattle.
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- Journal of Animal Science, 2007, v. 85, n. 11, p. 2807, doi. 10.2527/jas.2007-0179
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- Article
CHARACTERIZATION OF THE TEXTURE OF FOOD PRODUCTS.
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- New Knowledge Journal of Science / Novo Znanie, 2013, v. 2, n. 3, p. 111
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- Article
Effect of hybrid cooking (ultrasound - ohmic - infrared) method on textural and microbial properties of beefs.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2024, v. 75, n. 2, p. 38, doi. 10.31083/0003-925x-75-38
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- Article
The effects of incorporating chitosan on the functional and physical characteristics of ground beef patties.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2021, v. 72, n. 1, p. 27, doi. 10.31083/0003-925x-72-27
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- Article
Et ve Et Ürünlerinin Tekstürel Özelliklerini Enstrümantal Olarak Tespit Etme Yöntemleri ve Tekstür Profil Analizi Üzerine Bir Derleme.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 11, n. 4, p. 2836, doi. 10.21597/jist.782149
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- Article
Multi-Omics Insights into Regulatory Mechanisms Underlying Differential Deposition of Intramuscular and Abdominal Fat in Chickens.
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- Biomolecules (2218-273X), 2025, v. 15, n. 1, p. 134, doi. 10.3390/biom15010134
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- Article
Effect of Early Ciprofloxacin Administration on Growth Performance, Meat Quality, Food Safety, and Metabolomic Profiles in Xueshan Chickens.
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- Animals (2076-2615), 2024, v. 14, n. 16, p. 2395, doi. 10.3390/ani14162395
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- Article
Terminal Crossbreeding of Murciano-Granadina Goats with Boer Bucks: Characteristics of the Carcass and the Meat.
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- Animals (2076-2615), 2022, v. 12, n. 19, p. 2548, doi. 10.3390/ani12192548
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- Article
The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks.
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- Animals (2076-2615), 2022, v. 12, n. 13, p. N.PAG, doi. 10.3390/ani12131714
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- Article
Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase.
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- Animals (2076-2615), 2021, v. 11, n. 9, p. 2641, doi. 10.3390/ani11092641
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- Article
The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations.
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- Animals (2076-2615), 2020, v. 10, n. 10, p. 1754, doi. 10.3390/ani10101754
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- Article
Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons.
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- Animals (2076-2615), 2020, v. 10, n. 8, p. 1315, doi. 10.3390/ani10081315
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- Article
Effect of Two Different Stunning Methods on the Quality Traits of Rabbit Meat.
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- Animals (2076-2615), 2020, v. 10, n. 4, p. 700, doi. 10.3390/ani10040700
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- Article
Functional Analysis of Genes Involved in Glycerolipids Biosynthesis (GPAT1 and GPAT2) in Pigs.
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- Animals (2076-2615), 2019, v. 9, n. 6, p. 308, doi. 10.3390/ani9060308
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- Article
Effect of Tumbling Conditions on the Tendinous and Tenderness Index of Chicken Leg Meat.
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- Sustainability (2071-1050), 2023, v. 15, n. 1, p. 273, doi. 10.3390/su15010273
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- Article
PHYSICO-CHEMICAL AND THERMAL PROPERTIES OF CHICKEN MYOFIBRILLAR PROTEIN CONCENTRATE (CMPC) MIXED WITH BARLEY BRAN FLOUR DURING FROZEN STORAGE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 1, p. 19, doi. 10.17306/J.AFS.2018.0537
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- Article
Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films.
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- Food Science & Technology International, 2018, v. 24, n. 7, p. 576, doi. 10.1177/1082013218776540
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- Article
Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0319
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- Article
Effect of breed and sex on the body weight, slaughter traits, meat quality and meat texture parameters of rabbits.
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- Animal Science & Genetics, 2024, v. 20, n. 1, p. 11, doi. 10.5604/01.3001.0054.4472
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- Article
Growth, slaughter performance and selected meat quality traits of New Zealand White and Grey Flemish Giant rabbits and their crosses.
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- Animal Science & Genetics, 2023, v. 19, n. 2, p. 1, doi. 10.5604/01.3001.0053.5998
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- Article
Combined effects of high pressure and sodium hydrogen carbonate treatment on beef: improvement of texture and color.
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- High Pressure Research, 2013, v. 33, n. 2, p. 342, doi. 10.1080/08957959.2013.793321
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- 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).
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 128, p. 93, doi. 10.22034/FSCT.19.128.93
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- Article
Production and Characterization of Emulsified Fish Mortadella From Nile Tilapia (Oreochromus niloticus).
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- International Journal of Food Studies, 2021, p. 203, doi. 10.7455/ijfs/10.1.2021.a7
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- Article
Effect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters.
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- Ukrainian Food Journal, 2019, v. 8, n. 2, p. 284, doi. 10.24263/2304-974X-2019-8-2-8
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- Article
Study on Effects of Curing Process on Characteristics of Marinated Beef Products.
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- Agricultural Biotechnology (2164-4993), 2024, v. 13, n. 3, p. 64, doi. 10.19759/j.cnki.2164-4993.2024.03.016
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- Article
VARIACIÓN DEL COLOR Y TEXTURA DURANTE EL SALADO DE CARNE DE BAGRE (Bagre marinus) CON DIFERENTES MEZCLAS SALINAS.
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- Saber: Revista Multidisciplinaria del Consejo de Investigacion, 2017, n. 29, p. 665
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- Article
Characteristics of Pastırma Types Produced from Water Buffalo Meat.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2018, v. 24, n. 2, p. 179, doi. 10.9775/kvfd.2017.18551
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- Article
Effect of a vaccination program on physicochemical characteristics, meat texture, and metric traits of the digestive tract and leg bones of broilers.
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- Journal of Elementology, 2024, v. 29, n. 2, p. 401, doi. 10.5601/jelem.2023.28.4.3218
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- Article
Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs.
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- Foods, 2024, v. 13, n. 24, p. 4085, doi. 10.3390/foods13244085
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- 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.
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- Foods, 2024, v. 13, n. 24, p. 4038, doi. 10.3390/foods13244038
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- Article
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception.
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- Foods, 2024, v. 13, n. 22, p. 3642, doi. 10.3390/foods13223642
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- Article
Mimicking Mechanics: A Comparison of Meat and Meat Analogs.
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- Foods, 2024, v. 13, n. 21, p. 3495, doi. 10.3390/foods13213495
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- Article
Spinning a Sustainable Future: Electrospun Polysaccharide–Protein Fibers for Plant-Based Meat Innovation.
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- Foods, 2024, v. 13, n. 18, p. 2962, doi. 10.3390/foods13182962
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- Article
Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process.
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- Foods, 2024, v. 13, n. 18, p. 2879, doi. 10.3390/foods13182879
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- Article
Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition.
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- Foods, 2024, v. 13, n. 12, p. 1816, doi. 10.3390/foods13121816
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- Article
Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion.
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- Foods, 2024, v. 13, n. 8, p. 1195, doi. 10.3390/foods13081195
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- Article
Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.
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- Foods, 2023, v. 12, n. 20, p. 3731, doi. 10.3390/foods12203731
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- Article
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.
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- Foods, 2023, v. 12, n. 17, p. 3257, doi. 10.3390/foods12173257
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- Article
Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi.
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- Foods, 2023, v. 12, n. 15, p. 2867, doi. 10.3390/foods12152867
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- Article
Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage.
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- Foods, 2023, v. 12, n. 7, p. 1530, doi. 10.3390/foods12071530
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- Publication type:
- Article
Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder.
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- Foods, 2023, v. 12, n. 6, p. 1269, doi. 10.3390/foods12061269
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- Article