[HTML][HTML] Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat
In this study, the effects of different microwave treatment times (10, 20, 30, 40, 50, and 60 s)
on fat loss, fatty acid profile, lipid transfers, and microstructure of pork subcutaneous back fat …
on fat loss, fatty acid profile, lipid transfers, and microstructure of pork subcutaneous back fat …
Effect of microwave cooking on the microstructure and quality of meat in goat and lamb
MS Yarmand, A Homayouni - Food Chemistry, 2009 - Elsevier
Fat cell distribution in the structure of semimembranosus muscle of goat and lamb was
studied. The effect of various heating methods including conventional, domestic and …
studied. The effect of various heating methods including conventional, domestic and …
Effects of microwave rendering on the yield and characteristics of chicken fat from broiler abdominal fat tissue
L Zhang, B Yin, H Rui - Journal of food science and technology, 2013 - Springer
Microwave rendering process and effects of rendering conditions on yields and
characteristics of chicken fat from broiler abdominal fat tissue were studied. Microwave …
characteristics of chicken fat from broiler abdominal fat tissue were studied. Microwave …
Modulation of Maillard reaction and protein aggregation in bovine meat following exposure to microwave heating and possible impact on digestive processes: An FTIR …
The aim of this study was to highlight the existence of a correlation between Maillard
reaction and protein aggregation in bovine meat as a function of power level and exposure …
reaction and protein aggregation in bovine meat as a function of power level and exposure …
[HTML][HTML] Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin
LK Lin, FJ Tan - Asian-Australasian journal of animal sciences, 2017 - ncbi.nlm.nih.gov
Objective In order to utilize fat from broiler byproducts efficiently, it is necessary to develop
an appropriate rendering procedure and establish quality information for the rendered fat. A …
an appropriate rendering procedure and establish quality information for the rendered fat. A …
Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly
X Wang, X Wang, B Muhoza, T Feng, S Xia… - Innovative Food Science …, 2020 - Elsevier
The study attempts to address the low tenderness problem of meat heated by microwave
through modifying the heat transfer mode in the microwave oven. The effects of two heat …
through modifying the heat transfer mode in the microwave oven. The effects of two heat …
[HTML][HTML] Physicochemical properties and protein denaturation of pork longissimus dorsi muscle subjected to six microwave-based thawing methods
MM Zhu, ZY Peng, S Lu, HJ He, ZL Kang, HJ Ma… - Foods, 2019 - mdpi.com
Physicochemical changes and protein denaturation were evaluated for pork longissimus
dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle …
dorsi muscle subjected to different thawing methods. Fresh pork longissimus dorsi muscle …
Kinetics of mass transfer in microwave precooked and deep-fat fried ostrich meat plates
The aim of this study was to evaluate the effect of microwave precooking on mass transfer
during deep-fat frying of ostrich meat plates. The influence of microwave power level, frying …
during deep-fat frying of ostrich meat plates. The influence of microwave power level, frying …
[HTML][HTML] Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle
X Wang, J Wang, Z Wang, W Yan, H Zhuang… - Frontiers in …, 2023 - frontiersin.org
Cold plasma has been considered a novel non-thermal processing technique and attracted
a high attention by the food industry. In this study, the influences of dielectric barrier …
a high attention by the food industry. In this study, the influences of dielectric barrier …
Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations
Y Xu, X Xie, W Zhang, H Yan, Y Peng, C Jia… - Journal of Food …, 2022 - Elsevier
Porcine subcutaneous fat is a common raw material used in meat processing. In this study,
the effects of stewing times (0, 50, 100, 150, and 200 min) on the fatty acid composition …
the effects of stewing times (0, 50, 100, 150, and 200 min) on the fatty acid composition …