Works matching DE "MEAT texture"

Results: 207

Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham.

Published in:

Foods, 2025, v. 14, n. 13, p. 2336, doi. 10.3390/foods14132336

By:

Chen, Lin;
Li, Mengdie;
Song, Yiting;
Wang, Wei;
Zhang, Jiamin;
Bai, Ting;
Gan, Ling;
Tang, Congxia;
Ji, Lili

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

Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications.

Published in:

Applied Biosciences, 2024, v. 3, n. 2, p. 263, doi. 10.3390/applbiosci3020018

By:

Ganeshan, Seedhabadee;
Asen, Nancy;
Wang, Yingxin;
Tülbek, Mehmet Ç.;
Nickerson, Michael T.

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

气调包装结合电子束辐照对蚌肉冰藏品质的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 115, doi. 10.13982/j.mfst.1673-9078.2023.6.0781

By:

蒋慧亮;
邓英媖;
王正云;
朱永

Publication type:

Article

Quality of Physical and Sensory of Super-native Chicken Breast Marinated with Herbs and Spices with Different Levels of Marination Concentration.

Published in:

Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2023, v. 28, n. 1, p. 76, doi. 10.14334/jitv.v28i1.3092

By:

Oktafa, H.;
Prayitno, A. H.;
Handayani, H. T.

Publication type:

Article

Effects of oats fodder and quantitative feed restriction on egg and meat quality of native Bangladeshi geese...

Published in:

Journal of Animal Science, 2025, v. 103, p. 307, doi. 10.1093/jas/skaf102.342

By:

Ety, Umme Saleheen;
Sazedul Karim Sarker, Md.;
Sharmin, Farhana;
rana, Masud saleheen;
Lisa, Nushrat Nourin;
Islam, Aminul

Publication type:

Article

PSVII-6 Effects dietary herbal vitamin E on lamb performance, ruminal fermentation, blood biochemical profile, and meat oxidative stability.

Published in:

Journal of Animal Science, 2019, v. 97, p. 160, doi. 10.1093/jas/skz122.284

By:

Martinez-Aispuro, José A;
Mendoza, German D;
Cordero, Jose L;
Ayala, Marco A;
Hernandez, Pedro A;
Martinez, Jose A

Publication type:

Article

Impact of divergent selection for ultimate pH of pectoralis major muscle on biochemical, histological, and sensorial attributes of broiler meat.

Published in:

Journal of Animal Science, 2015, v. 93, n. 9, p. 4524, doi. 10.2527/jas.2015-9100

By:

Alnahhas, N.;
Le Bihan-Duval, E.;
Baéza, E.;
Chabault, M.;
Chartrin, P.;
Bordeau, T.;
Cailleau-Audouin, E.;
Meteau, K.;
Berri, C.

Publication type:

Article

Establishing an appropriate mode of comparison for measuring the performance of marbling score output from video image analysis beef carcass grading systems.

Published in:

Journal of Animal Science, 2010, v. 88, n. 7, p. 2464, doi. 10.2527/jas.2009-2593

By:

Moore, C. B.;
Bass, P. D.;
Green, M. D.;
Chapman, P. L.;
O'Connor, M. E.;
Yates, L. D.;
Scanga, J. A.;
Tatum, J. D.;
Smith, G. C.;
Belk, K. E.

Publication type:

Article

Growth implants reduced tenderness of steaks from steers and heifers with different genetic potentials for growth and marbling.

Published in:

Journal of Animal Science, 2009, v. 87, n. 1, p. 269, doi. 10.2527/jas.2008-1256

By:

Boles, J. A.;
Boss, D. L.;
Neary, K. I.;
Davis, K. C.;
Tess, M. W.

Publication type:

Article

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.

Published in:

Journal of Animal Science, 2008, v. 86, n. 3, p. 730, doi. 10.2527/jas.2007-0490

By:

Rincker, P. J.;
Killefer, J.;
Ellis, M.;
Brewer, M. S.;
Mckeith, F. K.

Publication type:

Article

Assessing the association of single nucleotide polymorphisms at the thyroglobulin gene with carcass traits in beef cattle.

Published in:

Journal of Animal Science, 2007, v. 85, n. 11, p. 2807, doi. 10.2527/jas.2007-0179

By:

Casas, E.;
White, S. N.;
Shackelford, S. D.;
Wheeler, T. L.;
Koohmaraie, M.;
Bennett, G. L.;
Smith, T. P. L.

Publication type:

Article

Biological vs. Non-Biological Texturizing of Meat Patties.

Published in:

Alexandria Science Exchange Journal, 2021, v. 42, n. 3, p. 761, doi. 10.21608/asejaiqjsae.2021.194500

By:

El- Iraki, Samir M.;
Eshra, Dalia H.

Publication type:

Article

INSTRUMENTAL AND SENSORIAL TESTS FOR PREDICTING THE TEXTURAL PROFILE OF REFORMULATED MEATLOAF.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2018, v. 42, n. 1, p. 61

By:

MOCANU, GABRIEL - DĂNUŢ;
NISTOR, OANA - VIORELA;
ANDRONOIU, DOINA GEORGETA;
BOTEZ, ELISABETA

Publication type:

Article

THE EFFECT OF THE PARTIAL SUBSTITUTION OF PORK BACK FAT WITH VEGETABLE OILS AND WALNUTS ON THE CHEMICAL COMPOSITION, TEXTURE PROFILE AND SENSORIAL PROPERTIES OF MEATLOAF.

Published in:

By:

MOCANU, GABRIEL - DĂNUȚ;
BARBU, MĂDĂLINA;
NISTOR, OANA - VIORELA;
ANDRONOIU, DOINA GEORGETA;
BOTEZ, ELISABETA

Publication type:

Article

EFFECTS OF ULTRASOUND ASSISTED THAWING ON MICROBIOLOGICAL, CHEMICAL AND TECHNOLOGICAL PROPERTIES OF UNPACKAGED PORK LONGISSIMUS DORSI.

Published in:

By:

GAMBUTEANU, CORINA;
ALEXE, PETRU

Publication type:

Article

EFFECT OF TUMBLING TIME, INJECTION RATE AND K-CARRAGEENAN ADDITION ON PROCESSING, TEXTURAL AND COLOR CHARACTERISTICS OF PORK BICEPS FEMORIS MUSCLE.

Published in:

By:

PATRAŞCU, LIVIA;
DOBRE, IRINA;
ALEXE, PETRU

Publication type:

Article

The productivity and resilience of the indigenous chickens in the tropical environments: improvement and future perspectives.

Published in:

Journal of Applied Animal Research, 2023, v. 51, n. 1, p. 456, doi. 10.1080/09712119.2023.2228374

By:

Kpomasse, Cocou Claude;
Emmanuelle Kouame, Yaah Aimée;
N'nanle, Oumbortime;
Houndonougbob, Frédéric Makpondji;
Tona, Kokou;
Oke, Oyegunle Emmanuel

Publication type:

Article

EFFECT OF GUM ACACIA ON THE PRODUCT CHARACTERISTICS OF EXTENDED RESTRUCTURED MUTTON CHOPS.

Published in:

Indian Journal of Animal Research, 2014, v. 48, n. 5, p. 504, doi. 10.5958/0976-0555.2014.00020.X

By:

Sharma, Heena;
Sharma, B. D.;
Talukder, Suman;
Mendiratta, S. K.;
Kumar, R. R.

Publication type:

Article

Post mortem rigor development in the Egyptian goose (Alopochen aegyptiacus) breast muscle (pectoralis): factors which may affect the tenderness.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 1, p. 271, doi. 10.1002/jsfa.7090

By:

Geldenhuys, Greta;
Muller, Nina;
Frylinck, Lorinda;
Hoffman, Louwrens C

Publication type:

Article

Eating quality of meat from six lamb breed types raised in Brazil.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1747, doi. 10.1002/jsfa.6894

By:

Monaco, Carla Alves;
Freire, Maria T Alvarenga;
Melo, Lauro;
Rosa, Alessandra Fernandes;
Carrer, Celso da Costa;
Trindade, Marco A

Publication type:

Article

Modified Demerit Score Based Shrimp Quality Index (SQI) to Assess the Freshness of Shrimp Using IoT Application.

Published in:

Journal of Aquatic Food Product Technology, 2025, v. 34, n. 1, p. 30, doi. 10.1080/10498850.2025.2469257

By:

Joshy, C.G.;
Binsi, P.K.;
Elavarasan, K.;
Zynudheen, A.A.;
Bindu, J.;
Ninan, George

Publication type:

Article

Meat Quality from Buffaloes Finished in Feedlot and Slaughtered in Different Weights.

Published in:

Revista Veterinaria, 2010, v. 21, n. 1, p. 517

By:

Francisco, C. L.;
Jorge, A. M.;
Andrighetto, C.;
Pinheiro, R. S. B.;
Surge, C. A.;
Tavares, S. A.;
Andrade, C. M.;
Silva, T. L. Santos

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

Texture Profile Characteristics In Horse Meat.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2014, v. 71, n. 2, p. 155, doi. 10.15835/buasvmcn-asb:10479

By:

DIACONU, Emanuiel C.;
LAZĂR, Roxana;
GĂINĂ (DIACONU), Nicoleta;
CIOBANU, Marius M.;
BOIŞTEANU, Paul C.

Publication type:

Article

Flavor challenges in extruded plant‐based meat alternatives: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 3, p. 2898, doi. 10.1111/1541-4337.12964

By:

Wang, Yaqin;
Tuccillo, Fabio;
Lampi, Anna‐Maija;
Knaapila, Antti;
Pulkkinen, Marjo;
Kariluoto, Susanna;
Coda, Rossana;
Edelmann, Minnamari;
Jouppila, Kirsi;
Sandell, Mari;
Piironen, Vieno;
Katina, Kati

Publication type:

Article

Myoprotein–phytophenol interaction: Implications for muscle food structure‐forming properties.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 3, p. 2801, doi. 10.1111/1541-4337.12733

By:

Guo, Anqi;
Xiong, Youling L.

Publication type:

Article

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

'Red' and 'white' meats--terms that lead to confusion.

Published in:

Animal Frontiers, 2017, v. 7, n. 4, p. 29, doi. 10.2527/af.2017.0440

By:

Keeton, Jimmy T.;
Dikeman, Michael E.

Publication type:

Article

COMPARISON OF PRODUCTS MADE OF MEAT BATTER WITH DIFFERENT QUALITY AND QUANTITY OF BLOOD PRODUCTS BASED ON THEIR TECHNO-FUNCTIONAL ATTRIBUTES.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 39, p. 160

By:

Csurka, Tamás;
Tóth, Adrienn;
Friedrich, Ferenc László;
Pásztor-Huszár, Klára

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

EFFECT OF STORAGE METHOD: AEROBIC REFRIGERATED, VACUUM REFRIGERATED AND FROZEN STORAGE, ON THE QUALITY OF CHURRA SUCKLING LAMB MEAT.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 3, p. 427

By:

CALLEJAS-CÁRDENAS, A. R.;
SOTO, S.;
CARO, I.;
CARBALLO, D. E.;
QUINTO, E. J.;
MATEO, J.

Publication type:

Article

Et ve Et Ürünlerinin Tekstürel Özelliklerini Enstrümantal Olarak Tespit Etme Yöntemleri ve Tekstür Profil Analizi Üzerine Bir Derleme.

Published in:

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

By:

ERDEMİR, Ebru;
KARAOĞLU, Mehmet Murat

Publication type:

Article

Effect of Tumbling Conditions on the Tendinous and Tenderness Index of Chicken Leg Meat.

Published in:

Sustainability (2071-1050), 2023, v. 15, n. 1, p. 273, doi. 10.3390/su15010273

By:

Mierzejewska, Sylwia;
Diakun, Jarosław;
Seńcio, Mariusz;
Piepiórka-Stepuk, Joanna

Publication type:

Article

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.

Published in:

Veterinary World, 2016, v. 9, n. 2, p. 151, doi. 10.14202/vetworld.2016.151-159

By:

Irshad, A.;
Sharma, B. D.;
Ahmed, S. R.;
Talukder, S.;
Malav, O. P.;
Kumar, Ashish

Publication type:

Article

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.

Published in:

PLoS ONE, 2020, v. 15, n. 4, p. 1, doi. 10.1371/journal.pone.0230928

By:

Langsrud, Solveig;
Sørheim, Oddvin;
Skuland, Silje Elisabeth;
Almli, Valérie Lengard;
Jensen, Merete Rusås;
Grøvlen, Magnhild Seim;
Ueland, Øydis;
Møretrø, Trond

Publication type:

Article

Effect of a vaccination program on physicochemical characteristics, meat texture, and metric traits of the digestive tract and leg bones of broilers.

Published in:

Journal of Elementology, 2024, v. 29, n. 2, p. 401, doi. 10.5601/jelem.2023.28.4.3218

By:

Wegner, Marcin;
Kokoszyński, Dariusz;
Kotowicz, Marek;
Żochowska-Kujawska, Joanna;
Tarasiuk, Karolina;
Jankowiak, Hanna;
Bujko, Jozef

Publication type:

Article

Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels.

Published in:

Food Technology & Biotechnology, 2013, v. 51, n. 1, p. 112

By:

Andronikov, Darko;
Gašperlin, Lea;
Polak, Tomaž;
Žlender, Bozidar

Publication type:

Article

Effects of Innovative Cooking Techniques on the Physico-Chemical, Color, Structural and Sensory Properties of the Rainbow Trout (O. mykiss).

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 649, doi. 10.1080/15428052.2024.2373767

By:

Kocatepe, Demet;
Turan, Hülya;
Gulgun, Unal Sengor F.;
Corapcı, Bengunur;
Altan, Can Okan;
Kostekli, Bayram

Publication type:

Article

Effect of the Variation of Solid/Liquid Content in Food on the Sterilizing Time and Physical Properties of Chicken and Turkey Berries in Green Curry in Retort Pouch.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 2, p. 324, doi. 10.1080/15428052.2023.2221198

By:

Chysirichote, Teeranuch;
Wattanasiriwit, Weawwan;
Ploykrachang, Kamontip;
Chysirichote, Teerin

Publication type:

Article

Chia (Salvia hispanica L.) Mucilage as a Novel Fat Replacer in Beef Patties Cooked with Different Methods: Physico-Chemical, Technological, and Nutritional Perspectives.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 6, p. 1161, doi. 10.1080/15428052.2022.2115960

By:

Yüncü, Özlem;
Kavuşan, Hülya Serpil;
Serdaroğlu, Meltem

Publication type:

Article

EFFECTS OF MUSTARD-HONEY, APPLE VINEGAR, WHITE WINE VINEGAR AND KEFIR ACIDIC MARINADES ON THE PROPERTIES OF PORK.

Published in:

Veterinarija ir Zootechnika, 2018, v. 76, n. 98, p. 76

By:

Tänavots, Alo;
Põldvere, Aarne;
Kerner, Kristi;
Veri, Kristiina;
Kaart, Tanel;
Torp, Jaanika

Publication type:

Article

Fat reduction and lipid profile optimization in Spanish spreadable meat product using an oil-in-water emulsion.

Published in:

European Food Research & Technology, 2025, v. 251, n. 6, p. 981, doi. 10.1007/s00217-025-04682-5

By:

Martínez, Elena;
Rabadán, Adrián;
Álvarez-Ortí, Manuel;
Mitre, Jacqueline;
Pardo, José Emilio

Publication type:

Article

Production of plant-based meat: functionality, limitations and future prospects.

Published in:

European Food Research & Technology, 2023, v. 249, n. 9, p. 2189, doi. 10.1007/s00217-023-04287-w

By:

Imran, Muhammad;
Liyan, Zhang

Publication type:

Article

Plant-based meat analogues: from niche to mainstream.

Published in:

European Food Research & Technology, 2021, v. 247, n. 2, p. 297, doi. 10.1007/s00217-020-03630-9

By:

Boukid, Fatma

Publication type:

Article

Advancements in plant based meat analogs enhancing sensory and nutritional attributes.

Published in:

NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00292-9

By:

Jang, Jiwon;
Lee, Dong-Woo

Publication type:

Article

THE INFLUENCE OF PRESERVATION AND STORAGE METHOD ON QUALITY CHARACTERISTICS OF PORK: CHILLING VS. FREEZING (THAWING).

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2023, v. 22, n. Part A, p. 176

By:

MANOLIU, Diana-Remina;
CIOBOTARU, Mihai Cătălin;
CIOBANU, Marius Mihai;
BOIȘTEANU, Paul Corneliu

Publication type:

Article