Concepedia

The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Cristina Botineştean, Mohammad B. Hossain, Anne Maria Mullen, Joe P. Kerry, Ruth M. Hamill

Meat Science · 2021 · 53 citations · 44 references

Open access

Concepts

AgricultureFood ScienceFood AnalysisFood ProcessingMeat ScienceMeat FlavorMeat ProcessingMeat QualityMeat SpoilageMeat TendernessMeat TextureCooking Effects On TendernessCooking Time OptimizationCooking-induced ChangesCooking-induced TenderizationCooking-induced Texture ChangesProcessing Effects On Meat FlavorProcessing Effects On Meat Quality

References

44

Response Surface Methodology: Process and Product Optimization Using Designed Experiments

Richard F. Gunst, Raymond H. Myers, Douglas C. Montgomery · Technometrics · 1996 · 9.6K citations

Engineering, Systems Engineering, Design Optimization +13

Response Surface Methodology: Process and Product Optimization Using Designed Experiments

Richard F. Gunst · Technometrics · 1996 · 3.3K citations

Engineering, Systems Engineering, Design Optimization +13

TEXTURE PROFILE ANALYSIS

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

Application of response surface methodology in describing the performance of coated carbide tools when turning AISI 1045 steel

M.Y. Noordin, V.C. Venkatesh, Safian Sharif et al. · Journal of Materials Processing Technology · 2003 · 738 citations

Engineering, Materials Engineering, Materials Science +14

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

Agriculture, Food Science, Food Analysis +15