Works matching DE "MEAT texture"
Results: 184
Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 6, p. 1161, doi. 10.1080/15428052.2022.2115960
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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
Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter.
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- Gels (2310-2861), 2024, v. 10, n. 5, p. 347, doi. 10.3390/gels10050347
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- Article
Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems.
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- Gels (2310-2861), 2024, v. 10, n. 1, p. 7, doi. 10.3390/gels10010007
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- Article
气调包装结合电子束辐照对蚌肉冰藏品质的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 115, doi. 10.13982/j.mfst.1673-9078.2023.6.0781
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- Article
COMPARISON OF PRODUCTS MADE OF MEAT BATTER WITH DIFFERENT QUALITY AND QUANTITY OF BLOOD PRODUCTS BASED ON THEIR TECHNO-FUNCTIONAL ATTRIBUTES.
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- Journal of Hygienic Engineering & Design, 2022, v. 39, p. 160
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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
Genome-Wide Association Study of Meat Quality Traits in Hanwoo Beef Cattle Using Imputed Whole-Genome Sequence Data.
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- Frontiers in Genetics, 2019, v. 10, p. 1, doi. 10.3389/fgene.2019.01235
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- Article
Cooking of meat: effect on texture, cooking loss and microbiological quality - a review.
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- Acta Veterinaria Brno, 2019, v. 88, n. 4, p. 487, doi. 10.2754/avb201988040487
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- Article
Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.
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- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12835
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- Article
Structural analysis and texture study of plant‐based (meat) products.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 349, doi. 10.1111/jtxs.12782
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- Article
Beef and plant‐based burgers' mastication parameters depend on texture rather than on serving conditions.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 440, doi. 10.1111/jtxs.12763
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- Article
Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 394, doi. 10.1111/jtxs.12718
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A critical review focusing the effect of ingredients on the textural properties of plant‐based meat products.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 365, doi. 10.1111/jtxs.12704
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- Article
The texture of plant protein‐based meat analogs by high moisture extrusion: A review.
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- Journal of Texture Studies, 2023, v. 54, n. 3, p. 351, doi. 10.1111/jtxs.12697
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Food processing and implications to the textural, structural, and rheological characteristics of food.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 707, doi. 10.1111/jtxs.12732
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- Article
Application of gamma radiation in the beef texture development during accelerated aging.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 923, doi. 10.1111/jtxs.12714
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- Article
The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 185, doi. 10.1111/jtxs.12659
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- Article
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 232, doi. 10.1111/jtxs.12623
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- Article
Relationship between masticatory variables and bolus characteristics of meat with different textures.
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- Journal of Texture Studies, 2021, v. 52, n. 6, p. 552, doi. 10.1111/jtxs.12629
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- 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.
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- Journal of Home Economics of Japan, 2025, v. 76, n. 1, p. 31
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- Article
Comparison of restaurant vs research-type broiling with beef loin steaks differing in marbling
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- Journal of Animal Science, 1990, v. 68, n. 3, p. 666
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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
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
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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- 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
Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture.
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- Foods, 2023, v. 12, n. 3, p. 476, doi. 10.3390/foods12030476
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- Article
Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties.
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- Foods, 2023, v. 12, n. 3, p. 430, doi. 10.3390/foods12030430
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- Article
Sustainable Future Protein Foods: The Challenges and the Future of Cultivated Meat.
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- Foods, 2022, v. 11, n. 24, p. 4008, doi. 10.3390/foods11244008
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- Article
Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture.
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- Foods, 2022, v. 11, n. 24, p. 3947, doi. 10.3390/foods11243947
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- Article
Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty.
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- Foods, 2022, v. 11, n. 21, p. 3337, doi. 10.3390/foods11213337
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- Article
Organoleptic and Nutritional Traits of Lambs from Spanish Mediterranean Islands Raised under a Traditional Production System.
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- Foods, 2022, v. 11, n. 9, p. 1312, doi. 10.3390/foods11091312
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- Article
Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps.
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- Foods, 2022, v. 11, n. 7, p. 1034, doi. 10.3390/foods11071034
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- Article
基于气流与多点激光技术的牛肉新鲜度检测装置研发.
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- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 21, p. 278, doi. 10.11975/j.issn.1002-6819.2021.21.032
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Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine.
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- EFSA Journal, 2013, v. 11, n. 3, p. n/a, doi. 10.2903/j.efsa.2013.3137
- Publication type:
- Article
Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.
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- Veterinary World, 2016, v. 9, n. 2, p. 151, doi. 10.14202/vetworld.2016.151-159
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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
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