Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time

Current research in meat color

R.A. Mancini, Melvin C. Hunt · Meat Science · 2005 · 2.1K citations

Agriculture, Food Science, Food Chemistry +12

Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS1

Harald Martens, Eva Stabursvik, M. Martens · Journal of Texture Studies · 1982 · 244 citations

Agriculture, Animal Sciences, Food Science +17

Temperature‐dependent cooking toughness in beef

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

Agriculture, Food Science, Food Rheology +16

<i>Sous vide</i> cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

Sergio Ramón Vaudagna, Guillermo Castillo Sánchez, M S Neira et al. · International Journal of Food Science & Technology · 2002 · 146 citations

Agriculture, Food Science, Food Preservation +16