Concepedia

Cooking-induced Changes

COoking-Induced Changes is a rheological phenomenon characterized by alterations in the viscoelastic and structural properties of meat products resulting from thermal processing, including protein denaturation, moisture loss, and gelation, which collectively affect texture, juiciness, and mechanical behavior during and after cooking.

578

Publications

28.4K

Citations

1.9K

Authors

518

Institutions

Publications per year

2017–2026

140

Parents

Publications

578

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Rui Ganhão, David Morcuende, Mario Estévez · Meat Science · 2010 · 370 citations

, , +17

Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 315 citations

, , +14

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

José Sánchez del Pulgar, A. Gázquez · Meat Science · 2011 · 283 citations

, , +13

Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat

E. S. TROUTT, Melvin C. Hunt, D.E. Johnson et al. · Journal of Food Science · 1992 · 255 citations

, , +16

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 252 citations

, , +15

1–5 of 578

Authors

1.9K

  1. SB
    Shai Barbut

    University of Guelph, Canada

    12 publications · 659 citations

    12

    h-index

  2. BW
    B. W. BERRY

    Beltsville Agricultural Research Center, United States

    13 publications · 368 citations

    12

    h-index

  3. GZ
    Guanghong Zhou

    Nanjing Agricultural University, China

    12 publications · 761 citations

    12

    h-index

  4. PV
    P. V. HARRIS

    Commonwealth Scientific and Industrial Research Organisation, Australia

    9 publications · 437 citations

    9

    h-index

  5. PE
    P. E. Bouton

    Commonwealth Scientific and Industrial Research Organisation, Australia

    9 publications · 437 citations

    9

    h-index

1–5 of 1.9K

Institutions

518

  1. Nanjing Agricultural University

    Nanjing, China

    17 h-index

    84 publications

    5K citations

  2. University of Guelph

    Guelph, Canada

    13 h-index

    25 publications

    1.3K citations

  3. University College Dublin

    Dublin, Ireland

    12 h-index

    29 publications

    1.2K citations

  4. Agricultural Research Service

    Washington, United States

    11 h-index

    21 publications

    378 citations

  5. Beltsville Agricultural Research Center

    Beltsville, United States

    11 h-index

    17 publications

    459 citations

  6. Kansas State University

    Manhattan, United States

    11 h-index

    37 publications

    3K citations

  7. Commonwealth Scientific and Industrial Research Organisation

    Canberra, Australia

    10 h-index

    28 publications

    1.5K citations

  8. Chinese Academy of Agricultural Sciences

    Beijing, China

    9 h-index

    47 publications

    1.7K citations

1–8 of 518

Venues

  1. Meat Science

    94 publications · 7.4K citations

    53

    h-index

  2. Journal of Food Engineering

    49 publications · 2.6K citations

    32

    h-index

  3. Journal of Food Science

    JFS · 60 publications · 2.5K citations

    29

    h-index

  4. Food Chemistry

    35 publications · 1.9K citations

    27

    h-index

  5. LWT

    27 publications · 1.7K citations

    22

    h-index

1–5