Anita Sikes

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Anita Sikes, Aarti B. Tobin, Ron K. Tume · Innovative Food Science & Emerging Technologies · 2009 · 179 citations

High Hydrostatic Pressure, Mechanical Engineering, Cook Loss +4

Effect of background colour on the distribution of astaxanthin in black tiger prawn (Penaeus monodon): Effective method for improvement of cooked colour

R.K. Tume, Anita Sikes, Simon Tabrett et al. · Aquaculture · 2009 · 122 citations

Biology, Cooked Colour, Background Colour +1

A proposed mechanism of tenderising post-rigor beef using high pressure–heat treatment

Anita Sikes, Eva Tornberg, Ron K. Tume · Meat Science · 2009 · 91 citations

High Pressure–heat Treatment, Mechanical Engineering, Meat Science +2

Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound

Anita Sikes, Raymond Mawson, Janet Stark et al. · Ultrasonics Sonochemistry · 2014 · 54 citations

Medical Ultrasound, Muscle Function, Kinesiology +13

Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure

Anita Sikes, Ron K. Tume · Meat Science · 2013 · 43 citations

Meat Packaging, High Hydrostatic Pressure, Beef Steaks +7