Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization

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Agriculture, Animal Sciences, Food Science +14

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

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Agriculture, Animal Sciences, Food Science +16

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

Agriculture, Food Science, Food Analysis +13

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 252 citations

Agriculture, Food Science, Food Analysis +15

Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

Minh Ha, Alaa El‐Din A. Bekhit, Alan Carne et al. · Food Chemistry · 2012 · 210 citations

Life Sciences, Biochemistry, Food Science +14