-
1
-
-
34247132589
-
Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase
-
Ahhmed A.M., Kawahara S., Ohta K., Nakade K., Soeda T., Muguruma M. Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase. Meat Science 2007, 76:455-462.
-
(2007)
Meat Science
, vol.76
, pp. 455-462
-
-
Ahhmed, A.M.1
Kawahara, S.2
Ohta, K.3
Nakade, K.4
Soeda, T.5
Muguruma, M.6
-
2
-
-
84878704956
-
-
AMSA, American Meat Science Association, Champaign, IL, USA
-
AMSA Meat color measurement guidelines 2012, American Meat Science Association, Champaign, IL, USA.
-
(2012)
Meat color measurement guidelines
-
-
-
4
-
-
79956218170
-
Kinetics studies during NaCl and KCl pork meat brining
-
Barat J.M., Baigts D., Alino M., Fernandez F.J., Pérez-García V.M. Kinetics studies during NaCl and KCl pork meat brining. Journal of Food Engineering 2011, 106:102-110.
-
(2011)
Journal of Food Engineering
, vol.106
, pp. 102-110
-
-
Barat, J.M.1
Baigts, D.2
Alino, M.3
Fernandez, F.J.4
Pérez-García, V.M.5
-
5
-
-
84879164408
-
Partial replacement of sodium in meat and fish products by using magnesium salts. A Review
-
Barat J.M., Perez-Esteve E., Aristoy M.C., Toldra F. Partial replacement of sodium in meat and fish products by using magnesium salts. A Review. Plant and Soil 2012, 10.1007/s11104-012-1461-7.
-
(2012)
Plant and Soil
-
-
Barat, J.M.1
Perez-Esteve, E.2
Aristoy, M.C.3
Toldra, F.4
-
6
-
-
73249139910
-
Dielectric properties of chicken and fish muscle treated with microbial transglutaminase
-
Basaran P., Basaran-Akgul N., Rasco B.A. Dielectric properties of chicken and fish muscle treated with microbial transglutaminase. Food Chemistry 2010, 120:361-370.
-
(2010)
Food Chemistry
, vol.120
, pp. 361-370
-
-
Basaran, P.1
Basaran-Akgul, N.2
Rasco, B.A.3
-
7
-
-
0030222583
-
Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull
-
Boles J.A., Swan J.E. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull. Meat Science 1996, 44:11-18.
-
(1996)
Meat Science
, vol.44
, pp. 11-18
-
-
Boles, J.A.1
Swan, J.E.2
-
8
-
-
0002832217
-
Texture profile analysis
-
Bourne M.C. Texture profile analysis. Food Technology 1978, 32:62-66.
-
(1978)
Food Technology
, vol.32
, pp. 62-66
-
-
Bourne, M.C.1
-
9
-
-
84883748539
-
Sensory acceptance of fermented cassava starch biscuit prepared with flour okara and data analysis with penalty analysis methodology
-
(Article ID 01, 8 pages)
-
Cervantes B.G., Aoki N.A., Almeida C.P.M., Nepomuceno P.A., Pulzatto M.E. Sensory acceptance of fermented cassava starch biscuit prepared with flour okara and data analysis with penalty analysis methodology. Brazilian Journal of Food Technology 2010, (Article ID 01, 8 pages). 10.4260/BJFT201114E000101.
-
(2010)
Brazilian Journal of Food Technology
-
-
Cervantes, B.G.1
Aoki, N.A.2
Almeida, C.P.M.3
Nepomuceno, P.A.4
Pulzatto, M.E.5
-
10
-
-
57049132607
-
Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation
-
Chin K.B., Gob M.Y., Xiong Y.L. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation. Meat Science 2009, 81:565-572.
-
(2009)
Meat Science
, vol.81
, pp. 565-572
-
-
Chin, K.B.1
Gob, M.Y.2
Xiong, Y.L.3
-
11
-
-
78651257729
-
Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed
-
Cofrades S., Lopez-Lopez I., Ruiz-Capillas C., Triki M., Jimenez-Colmenero F. Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Science 2011, 87:373-380.
-
(2011)
Meat Science
, vol.87
, pp. 373-380
-
-
Cofrades, S.1
Lopez-Lopez, I.2
Ruiz-Capillas, C.3
Triki, M.4
Jimenez-Colmenero, F.5
-
12
-
-
12344309526
-
Physicochemical properties of low sodium frankfurter with added walnut: Effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
-
Colmenero F.J., Ayo M.J., Carballo J. Physicochemical properties of low sodium frankfurter with added walnut: Effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Science 2005, 69:781-788.
-
(2005)
Meat Science
, vol.69
, pp. 781-788
-
-
Colmenero, F.J.1
Ayo, M.J.2
Carballo, J.3
-
13
-
-
84883811719
-
Use of carbon dioxide to control the microbial spoilage of bullfrog (Rana catesbeiana) meat
-
Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, A. Mendez-Vilas (Ed.)
-
Conte-Junior C.A., Fernandez M., Mano S.B. Use of carbon dioxide to control the microbial spoilage of bullfrog (Rana catesbeiana) meat. Modern multidisciplinary applied microbiology 2008, 356-361. Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim. A. Mendez-Vilas (Ed.).
-
(2008)
Modern multidisciplinary applied microbiology
, pp. 356-361
-
-
Conte-Junior, C.A.1
Fernandez, M.2
Mano, S.B.3
-
14
-
-
84871650716
-
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
-
Cruz A.G., Cavalcanti R.N., Guerreiro L.M.R., Sant'ana A.S., Nogueira L.C., Oliveira C.A.F., Deliza R., Cunha R.L., Faria J.A.F., Bolini H.M.A. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering 2013, 114:323-330.
-
(2013)
Journal of Food Engineering
, vol.114
, pp. 323-330
-
-
Cruz, A.G.1
Cavalcanti, R.N.2
Guerreiro, L.M.R.3
Sant'ana, A.S.4
Nogueira, L.C.5
Oliveira, C.A.F.6
Deliza, R.7
Cunha, R.L.8
Faria, J.A.F.9
Bolini, H.M.A.10
-
15
-
-
0001068642
-
Análisis sensorial descriptivo: Generación de descriptores e selección de catadores
-
Damasio M.H., Costell E. Análisis sensorial descriptivo: Generación de descriptores e selección de catadores. Revista Agroquímica de Tecnologia Alimentaria 1991, 31:165-178.
-
(1991)
Revista Agroquímica de Tecnologia Alimentaria
, vol.31
, pp. 165-178
-
-
Damasio, M.H.1
Costell, E.2
-
16
-
-
0036813333
-
Transglutaminase catalyzed reactions: Impact on food applications
-
De Jong G.A.H., Koppelman S.J. Transglutaminase catalyzed reactions: Impact on food applications. Journal of Food Science 2002, 67:2798-2806.
-
(2002)
Journal of Food Science
, vol.67
, pp. 2798-2806
-
-
De Jong, G.A.H.1
Koppelman, S.J.2
-
17
-
-
84868626392
-
The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts
-
De Marchi M., Penasa M., Cecchinato A., Bittante G. The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts. Meat Science 2013, 93:329-335.
-
(2013)
Meat Science
, vol.93
, pp. 329-335
-
-
De Marchi, M.1
Penasa, M.2
Cecchinato, A.3
Bittante, G.4
-
18
-
-
33745667495
-
Reducing salt: A challenge for the meat industry
-
Desmond E. Reducing salt: A challenge for the meat industry. Meat Science 2006, 74:188-196.
-
(2006)
Meat Science
, vol.74
, pp. 188-196
-
-
Desmond, E.1
-
19
-
-
18844367780
-
Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder
-
Dimitrakopoulou M.A., Ambrosiadis J.A., Zetou F.K., Bloukas J.G. Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder. Meat Science 2005, 70:743-749.
-
(2005)
Meat Science
, vol.70
, pp. 743-749
-
-
Dimitrakopoulou, M.A.1
Ambrosiadis, J.A.2
Zetou, F.K.3
Bloukas, J.G.4
-
20
-
-
77954261556
-
Sodium reduction and its effect on food safety, food quality, and human health comprehensive
-
Doyle M.E., Glass K.A. Sodium reduction and its effect on food safety, food quality, and human health comprehensive. Comprehensive Reviews in Food Science and Food Safety 2010, 9:44-56.
-
(2010)
Comprehensive Reviews in Food Science and Food Safety
, vol.9
, pp. 44-56
-
-
Doyle, M.E.1
Glass, K.A.2
-
22
-
-
0002621732
-
Solution properties of protein
-
The Humana Press, Totowa, F. Franks (Ed.)
-
Franks F. Solution properties of protein. Protein biotechnology 1993, 133-189. The Humana Press, Totowa. F. Franks (Ed.).
-
(1993)
Protein biotechnology
, pp. 133-189
-
-
Franks, F.1
-
23
-
-
62649133254
-
Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content
-
Fulladosa E., Serra X., Gou P., Arnau J. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content. Meat Science 2009, 82:213-218.
-
(2009)
Meat Science
, vol.82
, pp. 213-218
-
-
Fulladosa, E.1
Serra, X.2
Gou, P.3
Arnau, J.4
-
25
-
-
0001232830
-
Mikrobielle transglutaminase und diphosphat bei feinzerkleinerter Bruhwurst
-
Hammer G.F. Mikrobielle transglutaminase und diphosphat bei feinzerkleinerter Bruhwurst. Fleischwirtschaft 1998, 78:1155-1162.
-
(1998)
Fleischwirtschaft
, vol.78
, pp. 1155-1162
-
-
Hammer, G.F.1
-
26
-
-
67349260417
-
A comprehensive review on salt and health and current experience of worldwide salt reduction programmes salt and health
-
He F.J., MacGregor G.A. A comprehensive review on salt and health and current experience of worldwide salt reduction programmes salt and health. Journal of Human Hypertension 2008, 23:363-384.
-
(2008)
Journal of Human Hypertension
, vol.23
, pp. 363-384
-
-
He, F.J.1
MacGregor, G.A.2
-
27
-
-
85101894002
-
Lithium, sodium, potassium, rubidium, and cesium
-
Soil Science Society of America Book Series & American Society of Agronomy, Madison, D.L. Sparks, A.L. Page, P.A. Helmke, R.H. Loeppert, P.N. Soltanpour, M.A. Tabatabai, C.T. Johnston, M.E. Sumner (Eds.) Methods of Soil Analysis
-
Helmke P.A., Sparks D.L. Lithium, sodium, potassium, rubidium, and cesium. Part 3 - Chemical methods 1996, 551-574. Soil Science Society of America Book Series & American Society of Agronomy, Madison. 2nd ed. D.L. Sparks, A.L. Page, P.A. Helmke, R.H. Loeppert, P.N. Soltanpour, M.A. Tabatabai, C.T. Johnston, M.E. Sumner (Eds.).
-
(1996)
Part 3 - Chemical methods
, pp. 551-574
-
-
Helmke, P.A.1
Sparks, D.L.2
-
28
-
-
39149135215
-
Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics
-
Herrero A.M., Cambero M.I., Ordonez J.A., de la Hoza L., Carmona P. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics. Food Chemistry 2008, 109:25-32.
-
(2008)
Food Chemistry
, vol.109
, pp. 25-32
-
-
Herrero, A.M.1
Cambero, M.I.2
Ordonez, J.A.3
de la Hoza, L.4
Carmona, P.5
-
29
-
-
60549091765
-
The effect of pH on shelf-life of pork during aging and simulated retail display
-
Holmer S.F., McKeith R.O., Boler D.D., Dilger A.C., Eggert J.M., Petry D.B., McKeith F.K., Jones K.L., Killefer J. The effect of pH on shelf-life of pork during aging and simulated retail display. Meat Science 2009, 82:86-93.
-
(2009)
Meat Science
, vol.82
, pp. 86-93
-
-
Holmer, S.F.1
McKeith, R.O.2
Boler, D.D.3
Dilger, A.C.4
Eggert, J.M.5
Petry, D.B.6
McKeith, F.K.7
Jones, K.L.8
Killefer, J.9
-
30
-
-
80051847194
-
Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride
-
Horita C.N., Morgano M.A., Celeghini R.M.S., Pollonio M.A.R. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Science 2011, 89:426-433.
-
(2011)
Meat Science
, vol.89
, pp. 426-433
-
-
Horita, C.N.1
Morgano, M.A.2
Celeghini, R.M.S.3
Pollonio, M.A.R.4
-
31
-
-
0942267675
-
Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage
-
Hur S.J., Ye B.W., Lee J.L., Ha Y.L., Park G.B., Joo S.T. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage. Meat Science 2004, 66:771-775.
-
(2004)
Meat Science
, vol.66
, pp. 771-775
-
-
Hur, S.J.1
Ye, B.W.2
Lee, J.L.3
Ha, Y.L.4
Park, G.B.5
Joo, S.T.6
-
33
-
-
34548551527
-
Inconsistency in the improvements of gel strength in chicken and pork sausages include by microbial transglutaminase
-
Kawahara S., Ahhmed A.M., Ohta K., Nakade K., Muguruma M. Inconsistency in the improvements of gel strength in chicken and pork sausages include by microbial transglutaminase. Asian-Australasian Journal of Animal Science 2007, 20:1285-1291.
-
(2007)
Asian-Australasian Journal of Animal Science
, vol.20
, pp. 1285-1291
-
-
Kawahara, S.1
Ahhmed, A.M.2
Ohta, K.3
Nakade, K.4
Muguruma, M.5
-
34
-
-
0037207566
-
Effect of microbial transglutaminase and sodium caseinate on quality of chicken döner kebab
-
Kilic B. Effect of microbial transglutaminase and sodium caseinate on quality of chicken döner kebab. Meat Science 2003, 63:417-421.
-
(2003)
Meat Science
, vol.63
, pp. 417-421
-
-
Kilic, B.1
-
35
-
-
40449124024
-
Characterization of nutritional value for twenty-one pork muscles
-
Kim J.H., Seong P.N., Cho S.H., Park B.Y., Hah K.H., Yu L.H., Lim D.G., Hwang I.H., Kim D.H., Lee J.M., Ahn C.N. Characterization of nutritional value for twenty-one pork muscles. Asian-Australasian Journal of Animal Sciences 2008, 21:138-143.
-
(2008)
Asian-Australasian Journal of Animal Sciences
, vol.21
, pp. 138-143
-
-
Kim, J.H.1
Seong, P.N.2
Cho, S.H.3
Park, B.Y.4
Hah, K.H.5
Yu, L.H.6
Lim, D.G.7
Hwang, I.H.8
Kim, D.H.9
Lee, J.M.10
Ahn, C.N.11
-
36
-
-
33745249909
-
Does it look cooked? A review of factors that influence cooked meat color
-
King N.J., Whyte R. Does it look cooked? A review of factors that influence cooked meat color. Journal of Food Science 2006, 71:R31-R40.
-
(2006)
Journal of Food Science
, vol.71
-
-
King, N.J.1
Whyte, R.2
-
37
-
-
0004130629
-
Physiological and psychological foundations of sensory function
-
Chapman & Hall, New York, H.T. Lawless, H. Heymann (Eds.)
-
Lawless H.T., Heymann H. Physiological and psychological foundations of sensory function. Sensory evaluation of food: Principles and practices 1998, 19-56. Chapman & Hall, New York. H.T. Lawless, H. Heymann (Eds.).
-
(1998)
Sensory evaluation of food: Principles and practices
, pp. 19-56
-
-
Lawless, H.T.1
Heymann, H.2
-
38
-
-
79958771607
-
Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham
-
Lee H.C., Chin K.B. Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham. International Journal of Food Science and Technology 2011, 46:1522-1528.
-
(2011)
International Journal of Food Science and Technology
, vol.46
, pp. 1522-1528
-
-
Lee, H.C.1
Chin, K.B.2
-
39
-
-
85014938976
-
The role of covalent cross-linking in the texturizing of muscle protein sols
-
Lee H.G., Lanier T.C. The role of covalent cross-linking in the texturizing of muscle protein sols. Journal of Muscle Foods 1995, 6:125-138.
-
(1995)
Journal of Muscle Foods
, vol.6
, pp. 125-138
-
-
Lee, H.G.1
Lanier, T.C.2
-
40
-
-
77954959858
-
Performance of cold-set binding agents in re-formed beef steaks
-
Lennon A.M., McDonald K., Moon S.S., Ward P., Kenny T.A. Performance of cold-set binding agents in re-formed beef steaks. Meat Science 2010, 85:620-624.
-
(2010)
Meat Science
, vol.85
, pp. 620-624
-
-
Lennon, A.M.1
McDonald, K.2
Moon, S.S.3
Ward, P.4
Kenny, T.A.5
-
41
-
-
22144493345
-
Review current research in meat color
-
Mancini R.A., Hunt M.C. Review current research in meat color. Meat Science 2005, 71:100-121.
-
(2005)
Meat Science
, vol.71
, pp. 100-121
-
-
Mancini, R.A.1
Hunt, M.C.2
-
42
-
-
84869044852
-
Some nutritional, technological and environmental advances in the use of enzymes in meat products
-
(Article ID 480923, 8 pages)
-
Marques A.C., Marostica M.R., Pastore G.M. Some nutritional, technological and environmental advances in the use of enzymes in meat products. Enzime Research 2010, (Article ID 480923, 8 pages). 10.4061/2010/480923.
-
(2010)
Enzime Research
-
-
Marques, A.C.1
Marostica, M.R.2
Pastore, G.M.3
-
43
-
-
84986517587
-
Sensory characteristics of frankfurters as affected by fat, salt, and pH
-
Matulis R.J., McKeith F.K., Sutherland J.W., Brewer M.S. Sensory characteristics of frankfurters as affected by fat, salt, and pH. Journal of Food Science 1995, 60:42-47.
-
(1995)
Journal of Food Science
, vol.60
, pp. 42-47
-
-
Matulis, R.J.1
McKeith, F.K.2
Sutherland, J.W.3
Brewer, M.S.4
-
45
-
-
44949174070
-
Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat
-
Min B., Green B.W. Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat. Journal of Food Science 2008, 73:E218-E226.
-
(2008)
Journal of Food Science
, vol.73
-
-
Min, B.1
Green, B.W.2
-
46
-
-
0032439183
-
Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium and zinc chloride
-
Nayak R., Kenney P.B., Slider S., Head M.K., Killefer J. Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium and zinc chloride. Journal of Food Science 1998, 63:945-950.
-
(1998)
Journal of Food Science
, vol.63
, pp. 945-950
-
-
Nayak, R.1
Kenney, P.B.2
Slider, S.3
Head, M.K.4
Killefer, J.5
-
47
-
-
0032424972
-
Myofibrillar protein solubility of model beef batters as affected by low levels of calcium, magnesium and zinc chloride
-
Nayak R., Kenney P.B., Slider S., Head M.K., Killefer J. Myofibrillar protein solubility of model beef batters as affected by low levels of calcium, magnesium and zinc chloride. Journal of Food Science 1998, 63:951-954.
-
(1998)
Journal of Food Science
, vol.63
, pp. 951-954
-
-
Nayak, R.1
Kenney, P.B.2
Slider, S.3
Head, M.K.4
Killefer, J.5
-
48
-
-
21844513565
-
Impact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meat
-
Nielsen G.S., Petersen B.R., Moller A.J. Impact of salt, phosphate and temperature on the effect of a transglutaminase (F XIIIa) on the texture of restructured meat. Meat Science 1995, 41:293-299.
-
(1995)
Meat Science
, vol.41
, pp. 293-299
-
-
Nielsen, G.S.1
Petersen, B.R.2
Moller, A.J.3
-
49
-
-
0035083462
-
Comparison of deamidation activity of transglutaminases
-
Ohtsuka T., Umezawa Y., Nio N., Kubota K. Comparison of deamidation activity of transglutaminases. Journal of Food Science 2001, 66:25-29.
-
(2001)
Journal of Food Science
, vol.66
, pp. 25-29
-
-
Ohtsuka, T.1
Umezawa, Y.2
Nio, N.3
Kubota, K.4
-
50
-
-
84892675868
-
Processing and quality characteristics of hamburger of Pantanal alligator meat (Caiman crocodilus yacare)
-
Paulino F.O., Silva T.J.P., Franco R.M., Marsico E.T., Canto A.C.V.C.S., Vieira J.P., Pereira A.P.A.A.S. Processing and quality characteristics of hamburger of Pantanal alligator meat (Caiman crocodilus yacare). Brazilian Journal of Veterinary Science 2011, 18:129-132.
-
(2011)
Brazilian Journal of Veterinary Science
, vol.18
, pp. 129-132
-
-
Paulino, F.O.1
Silva, T.J.P.2
Franco, R.M.3
Marsico, E.T.4
Canto, A.C.V.C.S.5
Vieira, J.P.6
Pereira, A.P.A.A.S.7
-
51
-
-
84883790467
-
Restructured meat products
-
Chapman and Hall, New York
-
Pearson A.M., Gillett T.A. Restructured meat products. Processed meats 1996, 414-437. Chapman and Hall, New York. 3rd ed.
-
(1996)
Processed meats
, pp. 414-437
-
-
Pearson, A.M.1
Gillett, T.A.2
-
52
-
-
0037207560
-
Binding and textural properties of beef gels processed with k-carrageenan, egg albumin and microbial transglutaminase
-
Pietrasik Z. Binding and textural properties of beef gels processed with k-carrageenan, egg albumin and microbial transglutaminase. Meat Science 2003, 63:317-324.
-
(2003)
Meat Science
, vol.63
, pp. 317-324
-
-
Pietrasik, Z.1
-
53
-
-
57049131500
-
Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate
-
Pietrasik Z., Janz J.A.M. Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate. Meat Science 2009, 81:523-532.
-
(2009)
Meat Science
, vol.81
, pp. 523-532
-
-
Pietrasik, Z.1
Janz, J.A.M.2
-
54
-
-
33847060470
-
Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase
-
Pietrasik Z., Jarmoluk A., Shand P.J. Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT- Food Science and Technology 2007, 40:915-920.
-
(2007)
LWT- Food Science and Technology
, vol.40
, pp. 915-920
-
-
Pietrasik, Z.1
Jarmoluk, A.2
Shand, P.J.3
-
55
-
-
0036061584
-
Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition
-
Pietrasik Z., Li-Chan E.C.Y. Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition. Food Research International 2002, 35:91-98.
-
(2002)
Food Research International
, vol.35
, pp. 91-98
-
-
Pietrasik, Z.1
Li-Chan, E.C.Y.2
-
56
-
-
0034474427
-
Formulation protocol and dicationic salts affect protein functionality on model systems beef batters
-
Pigott R.S., Kenney P.B., Slider S., Head M.K. Formulation protocol and dicationic salts affect protein functionality on model systems beef batters. Journal of Food Science 2000, 65:1151-1154.
-
(2000)
Journal of Food Science
, vol.65
, pp. 1151-1154
-
-
Pigott, R.S.1
Kenney, P.B.2
Slider, S.3
Head, M.K.4
-
57
-
-
77954383543
-
Theoretical aspects of water-holding in meat
-
Puolanne E., Halonen M. Theoretical aspects of water-holding in meat. Meat Science 2010, 86:151-165.
-
(2010)
Meat Science
, vol.86
, pp. 151-165
-
-
Puolanne, E.1
Halonen, M.2
-
58
-
-
78650089993
-
Functional properties of protein from frozen mantle and fin of jumbo squid Dosidicus gigas in function of pH and ionic strength
-
Rocha-Estrada J.G., Cordova-Murueta J.H., Garcia-Carreno F.L. Functional properties of protein from frozen mantle and fin of jumbo squid Dosidicus gigas in function of pH and ionic strength. Food Science and Technology International 2010, 16:451-458.
-
(2010)
Food Science and Technology International
, vol.16
, pp. 451-458
-
-
Rocha-Estrada, J.G.1
Cordova-Murueta, J.H.2
Garcia-Carreno, F.L.3
-
60
-
-
28444468024
-
Reducing sodium intake from meat products
-
Ruusunen M., Puolanne E. Reducing sodium intake from meat products. Meat Science 2005, 70:531-541.
-
(2005)
Meat Science
, vol.70
, pp. 531-541
-
-
Ruusunen, M.1
Puolanne, E.2
-
61
-
-
84986446950
-
Microbial transglutaminase and ε-(γ-glutamyl)lysine crosslink effects on elastic properties of kamaboko gels
-
Seguro K., Kumazawa Y., Ohtsuka T., Toiguchi S., Motoki M. Microbial transglutaminase and ε-(γ-glutamyl)lysine crosslink effects on elastic properties of kamaboko gels. Journal of Food Science 1995, 60:305-311.
-
(1995)
Journal of Food Science
, vol.60
, pp. 305-311
-
-
Seguro, K.1
Kumazawa, Y.2
Ohtsuka, T.3
Toiguchi, S.4
Motoki, M.5
-
62
-
-
11244345277
-
Diffusion and permeability
-
Academic Press, San Diego, N. Sperelakis (Ed.)
-
Sperelakis N. Diffusion and permeability. Cell Physiology Source Book 1995, 61-66. Academic Press, San Diego. N. Sperelakis (Ed.).
-
(1995)
Cell Physiology Source Book
, pp. 61-66
-
-
Sperelakis, N.1
-
64
-
-
0029703941
-
Compression strength and deformation of gellan gels formed with mono- and divalent cations
-
Tang J., Tung M.A., Zeng Y. Compression strength and deformation of gellan gels formed with mono- and divalent cations. Carbohydrate Polymers 1996, 29:11-16.
-
(1996)
Carbohydrate Polymers
, vol.29
, pp. 11-16
-
-
Tang, J.1
Tung, M.A.2
Zeng, Y.3
-
65
-
-
0036303180
-
Low-salt restructured fish products using microbial transglutaminase
-
Tellez-Luis S.J., Uresti R.M., Ramirez J.A., Vazquez M. Low-salt restructured fish products using microbial transglutaminase. Journal of the Science of Food and Agriculture 2002, 82:953-959.
-
(2002)
Journal of the Science of Food and Agriculture
, vol.82
, pp. 953-959
-
-
Tellez-Luis, S.J.1
Uresti, R.M.2
Ramirez, J.A.3
Vazquez, M.4
-
66
-
-
77958110494
-
Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy
-
Therkildsen M., Stolzenbach S., Byrne D.V. Sensory profiling of textural properties of meat from dairy cows exposed to a compensatory finishing strategy. Meat Science 2011, 87:73-80.
-
(2011)
Meat Science
, vol.87
, pp. 73-80
-
-
Therkildsen, M.1
Stolzenbach, S.2
Byrne, D.V.3
-
67
-
-
34249306230
-
Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates
-
Trespalacios P., Pla R. Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates. Food Chemistry 2007, 104:1718-1727.
-
(2007)
Food Chemistry
, vol.104
, pp. 1718-1727
-
-
Trespalacios, P.1
Pla, R.2
-
68
-
-
0034413312
-
Evaluation of transglutaminase on the quality of low-salt chicken meat-balls
-
Tseng T.F., Liu D.C., Chen M.T. Evaluation of transglutaminase on the quality of low-salt chicken meat-balls. Meat Science 2000, 55:427-431.
-
(2000)
Meat Science
, vol.55
, pp. 427-431
-
-
Tseng, T.F.1
Liu, D.C.2
Chen, M.T.3
-
69
-
-
79151483141
-
Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia
-
van Schalkwyk D.L., McMillin K.W., Booyse M., Witthuhn R.C., Hoffman L.C. Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia. Meat Science 2011, 88:36-44.
-
(2011)
Meat Science
, vol.88
, pp. 36-44
-
-
van Schalkwyk, D.L.1
McMillin, K.W.2
Booyse, M.3
Witthuhn, R.C.4
Hoffman, L.C.5
-
70
-
-
84856342550
-
Low-sodium meat products: retaining salty taste for sweet health
-
Verma A.K., Banerjee R. Low-sodium meat products: retaining salty taste for sweet health. Food Science and Nutrition 2012, 52:72-84.
-
(2012)
Food Science and Nutrition
, vol.52
, pp. 72-84
-
-
Verma, A.K.1
Banerjee, R.2
-
71
-
-
84859600333
-
Proximate composition and cholesterol of the alligator-swampland meat (Caiman yacare Daudin 1802) originating from captivity and wild life
-
Vicente Neto J., Bressan M.C., Faria P.B., Vieira J.O., Santana M.T.A., Kloster M. Proximate composition and cholesterol of the alligator-swampland meat (Caiman yacare Daudin 1802) originating from captivity and wild life. Ciencia e Agrotecnologia 2007, 30:701-706.
-
(2007)
Ciencia e Agrotecnologia
, vol.30
, pp. 701-706
-
-
Vicente Neto, J.1
Bressan, M.C.2
Faria, P.B.3
Vieira, J.O.4
Santana, M.T.A.5
Kloster, M.6
|