Concepedia

Meat Cookery

Meat Cookery is a systematic culinary methodology within the domain of food science that encompasses the principles, techniques, and transformations involved in the thermal and non-thermal preparation of animal flesh to achieve desired sensory, safety, and nutritional outcomes.

77

Publications

4.3K

Citations

271

Authors

80

Institutions

Publications per year

2017–2026

10

Parents

Publications

77

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

T. L. Wheeler, L. S. PAPADOPOULOS, K. Miller et al. · 2015 · 651 citations

, , +15

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

Preventing congenital toxoplasmosis.

Adriana Lopez, Vance Dietz, M Wilson et al. · PubMed · 2000 · 259 citations

, , +15

Dietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas.

Rashmi Sinha, Martin Kulldorff, Wong Ho Chow et al. · PubMed · 2001 · 191 citations

, , +12

Heterocyclic Amine Content of Cooked Meat and Risk of Prostate Cancer

Alan Norrish, Lynnette R. Ferguson, M. G. Knize et al. · JNCI Journal of the National Cancer Institute · 1999 · 178 citations · Full text

, , +13

1–5 of 77

Authors

271

  1. ME
    Michael E. Dikeman

    Kansas State University, United States

    4 publications · 785 citations

    4

    h-index

  2. BW
    B. W. BERRY

    Beltsville Agricultural Research Center, United States

    3 publications · 79 citations

    3

    h-index

  3. TL
    T. L. Wheeler

    Roman L. Hruska U.S. Meat Animal Research Center, United States

    3 publications · 796 citations

    3

    h-index

  4. GC
    G. C. SMITH

    Texas A&M University, United States

    3 publications · 68 citations

    3

    h-index

  5. HR
    H. R. Cross

    Texas A&M University, United States

    2 publications · 30 citations

    2

    h-index

1–5 of 271

Institutions

80

  1. Kansas State University

    Manhattan, United States

    5 h-index

    19 publications

    638 citations

  2. Beltsville Agricultural Research Center

    Beltsville, United States

    4 h-index

    7 publications

    147 citations

  3. Roman L. Hruska U.S. Meat Animal Research Center

    Clay Center, United States

    3 h-index

    6 publications

    324 citations

  4. Iowa State University

    Ames, United States

    3 h-index

    9 publications

    269 citations

  5. Washington State University

    Pullman, United States

    3 h-index

    8 publications

    420 citations

  6. National Cancer Institute

    Bethesda, United States

    3 h-index

    3 publications

    291 citations

  7. Universidad de Extremadura

    Badajoz, Spain

    2 h-index

    7 publications

    1.1K citations

  8. Rede de Química e Tecnologia

    Porto, Portugal

    2 h-index

    9 publications

    457 citations

1–8 of 80

Venues

  1. Journal of Food Science

    JFS · 21 publications · 581 citations

    14

    h-index

  2. Meat Science

    13 publications · 808 citations

    13

    h-index

  3. PubMed

    Repository · 5 publications · 581 citations

    5

    h-index

  4. Journal of the American Dietetic Association

    JADA · 4 publications · 80 citations

    4

    h-index

  5. Journal of Animal Science

    3 publications · 186 citations

    3

    h-index

1–5