Concepedia

Cooking-induced Tenderization

Cooking-Induced Tenderization is a meat texture modification process, within the domain of food science, that specifically refers to the structural and mechanical softening of muscle fibers and connective tissues in meat resulting from the application of heat during cooking, which distinguishes it from other tenderization methods by its reliance on thermal degradation of proteins and collagen.

88

Publications

4.1K

Citations

278

Authors

94

Institutions

Publications per year

2017–2026

21

Parents

Publications

88

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó · Journal of Food Engineering · 2006 · 307 citations

, , +16

Temperature‐dependent cooking toughness in beef

C.L. Davey, K.V. Gilbert · Journal of the Science of Food and Agriculture · 1974 · 210 citations

, , +16

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

Davide Barbanti, Marina Pasquini · LWT · 2004 · 182 citations

, , +13

Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef Tenderness

I.N.A. Ashie, Per Munk Nielsen · Journal of Food Science · 2002 · 175 citations

, , +17

Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter

Ke Li, Zhuangli Kang, Yufeng Zou et al. · Journal of Food Science and Technology · 2014 · 153 citations

, , +16

1–5 of 88

Authors

278

  1. BW
    B. W. BERRY

    Beltsville Agricultural Research Center, United States

    5 publications · 108 citations

    5

    h-index

  2. ME
    Michael E. Dikeman

    Kansas State University, United States

    5 publications · 261 citations

    5

    h-index

  3. RL
    R.H. Locker

    Medical Research Institute of New Zealand, New Zealand

    3 publications · 74 citations

    3

    h-index

  4. PE
    P. E. Bouton

    Commonwealth Scientific and Industrial Research Organisation, Australia

    3 publications · 118 citations

    3

    h-index

  5. PV
    P. V. HARRIS

    Commonwealth Scientific and Industrial Research Organisation, Australia

    3 publications · 118 citations

    3

    h-index

1–5 of 278

Institutions

94

  1. Kansas State University

    Manhattan, United States

    7 h-index

    23 publications

    1.1K citations

  2. Agricultural Research Service

    Washington, United States

    5 h-index

    9 publications

    164 citations

  3. Beltsville Agricultural Research Center

    Beltsville, United States

    4 h-index

    5 publications

    93 citations

  4. Texas A&M University

    College Station, United States

    4 h-index

    12 publications

    249 citations

  5. Nanjing Agricultural University

    Nanjing, China

    4 h-index

    16 publications

    1.5K citations

  6. Commonwealth Scientific and Industrial Research Organisation

    Canberra, Australia

    3 h-index

    8 publications

    293 citations

  7. Jiangnan University

    Wuxi, China

    3 h-index

    15 publications

    798 citations

  8. University of Copenhagen

    Copenhagen, Denmark

    3 h-index

    5 publications

    178 citations

1–8 of 94

Venues

  1. Meat Science

    27 publications · 1.4K citations

    24

    h-index

  2. Journal of Food Science

    JFS · 18 publications · 621 citations

    15

    h-index

  3. Journal of the Science of Food and Agriculture

    6 publications · 324 citations

    6

    h-index

  4. LWT

    5 publications · 308 citations

    5

    h-index

  5. Food Chemistry

    3 publications · 253 citations

    3

    h-index

1–5