Effect of pH on color and texture of food products
A Andrés-Bello, V Barreto-Palacios… - Food Engineering …, 2013 - Springer
Color and texture are important quality characteristics and major factors affecting sensory
perception and consumer acceptance of foods. pH has an important effect on pigments (eg …
perception and consumer acceptance of foods. pH has an important effect on pigments (eg …
Effect of high power ultrasound waves on properties of meat: a review
SD Jayasooriya, BR Bhandari, P Torley… - International Journal of …, 2004 - Taylor & Francis
The effect of high power ultrasound waves on physical, biochemical, and microbial
properties of meat have been the subject of a great deal of interest in recent years. The …
properties of meat have been the subject of a great deal of interest in recent years. The …
Rabbit meat in need of a hat-trick: from tradition to innovation (and back)
M Petracci, F Soglia, F Leroy - Meat science, 2018 - Elsevier
Consumption of rabbit meat traces back to the ancient civilizations that prospered around
the Mediterranean. Due to their small size, rabbits have mostly been included in traditional …
the Mediterranean. Due to their small size, rabbits have mostly been included in traditional …
The effect of organic acid marination on tenderness, cooking loss and bound water content of beef
Longissimus muscle obtained from beef carcasses was used in this research. Initially, 0.596,
1.0% and 1.5% lactic and citric acid solutions were prepared. Meat was marinated in these …
1.0% and 1.5% lactic and citric acid solutions were prepared. Meat was marinated in these …
[HTML][HTML] Effect of meat marinating in kefir, yoghurt and buttermilk on the texture and color of pork steaks cooked sous-vide
A Latoch - Annals of Agricultural Sciences, 2020 - Elsevier
Texture and color are some of the most important qualitative features of meat and its
products. They affect the acceptance among consumers, and they are very important …
products. They affect the acceptance among consumers, and they are very important …
The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef
N Aktaş, M Kaya - European Food Research and Technology, 2001 - Springer
Longissimus dorsi muscles obtained from middle-aged bovine carcasses were used in this
project. Initially, 2%, 4%, and 6% NaCl, 50 mM, 100 mM, and 150 mM CaCl 2, and 0.5 …
project. Initially, 2%, 4%, and 6% NaCl, 50 mM, 100 mM, and 150 mM CaCl 2, and 0.5 …
Use of algerian type Ras El-Hanout spices mixture with marination to increase the sensorial quality, shelf life, and safety of whole rabbit carcasses under low-O2 …
This study aimed to evaluate the effect of combined treatments with Ras El-Hanout spices
mixture and marinade solution containing extra virgin olive oil, onion, garlic, and …
mixture and marinade solution containing extra virgin olive oil, onion, garlic, and …
The influence of ante-mortem treatment on relationship between pH and tenderness of beef
J Jeleníková, P Pipek, L Staruch - Meat Science, 2008 - Elsevier
Longissimus lumborum et thoracis muscles from 150 cattle comprising Czech Pied breed
bulls and cows were used to investigate the relationship between pH value and beef …
bulls and cows were used to investigate the relationship between pH value and beef …
Beef texture and juiciness
M Juárez, N Aldai, Ó López-Campos… - Handbook of meat …, 2012 - api.taylorfrancis.com
Texture of beef remains the most important aspect of eating quality of beef in North America
(Brooks and others 2000) and has been extensively researched to understand, control, and …
(Brooks and others 2000) and has been extensively researched to understand, control, and …
Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study
N Aktaş, M Kaya - Meat science, 2001 - Elsevier
Intramuscular connective tissue obtained from Longissimus dorsi muscle of a 4-year-old
beef carcass was treated with NaCl solutions of 2, 4, and 6%(w/v), and CaCl2 solutions of …
beef carcass was treated with NaCl solutions of 2, 4, and 6%(w/v), and CaCl2 solutions of …