The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness.
- Published in:
- Journal of Central European Agriculture, 2017, v. 18, n. 4, p. 929, doi. 10.5513/JCEA01/18.4.1987
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- Article
Works matching DE "EFFECT of heat on meat"
Results: 7
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INFLUENCE OF TEMPERATURE AND HEAT TREATMENT REGIME ON CHEMICAL PROPERTIES OF PORK MEAT.
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- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2012, v. 3, n. 3/4, p. 49, doi. 10.7251/QOL1203049V
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- Article
3
Effect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 98, doi. 10.1002/jsfa.6687
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- Article
4
Effect of heat treatment at constant 120 °C temperature on the rheological and technological properties of pork.
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- Agronomy Research, 2016, v. 14, p. 1434
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- Article
5
Assessing heat treatment of chicken breast cuts by impedance spectroscopy.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 110, doi. 10.1177/1082013216659609
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- Article
6
AN EXPERIMENTAL AND MODELING INVESTIGATION ON DRYING OF CHICKEN MEAT IN CONVECTIVE DRYER.
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- Studia Universitatis Babes-Bolyai, Chemia, 2017, v. 62, n. 4,Tom2, p. 459, doi. 10.24193/subbchem.2017.4.39
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7
Ruminant meat flavor influenced by different factors with special reference to fatty acids.
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- Lipids in Health & Disease, 2018, v. 17, n. 1, p. N.PAG, doi. 10.1186/s12944-018-0860-z
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- Article