Concepedia

Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles

Natalia Szerman, C.B. Gonzalez, Ana María Sancho, G. Grigioni, F. Carduza, Sergio Ramón Vaudagna

Meat Science · 2011 · 26 citations · 35 references

Open access

References

35

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

Agriculture, Nutrition, Nutritional Sciences +14

Sensory aspects of consumer choices for meat and meat products

Anna V. A. Resurreccion · Meat Science · 2003 · 406 citations

Agriculture, Food Science, Marketing +16

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

Agriculture, Animal Sciences, Food Science +16

Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature

Graham R. Trout · Journal of Food Science · 1989 · 279 citations

Agriculture, Biochemistry, Food Science +17

Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate

S. B. El‐Magoli, S. Laroia, P.M.T. Hansen · Meat Science · 1996 · 255 citations

Agriculture, Dairy Science, Food Science +16