Concepedia

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, Jorge Ruiz

Meat Science · 2011 · 276 citations · 23 references

DOI

Concepts

References

23

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

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TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

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A Text-Book of Veterinary Anatomy.

Journal of the American Medical Association · 1911 · 765 citations

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

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 312 citations

, , +7

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 · 300 citations

, , +10