Process optimisation of pulsed electric fields pre-treatment to reduce the sous vide processing time of beef briskets

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

(2018) Elisa Dominguez-Hernandez et al.   MEAT SCIENCE

Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system

(2017) A.U. Alahakoon et al.   FOOD RESEARCH INTERNATIONAL

Pulsed Electric Fields Pretreatments for the Cooking of Foods

(2017) Jiří Blahovec et al.   Food Engineering Reviews

How Muscle Structure and Composition Influence Meat and Flesh Quality

(2016) Anne Listrat et al.   TheScientificWorldJOURNAL

How Muscle Structure and Composition Influence Meat and Flesh Quality

(2016) Anne Listrat et al.   Scientific World Journal

Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

(2015) B. I. Zielbauer et al.   Food Biophysics

Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles

(2015) Farnaz Faridnia et al.   Innovative Food Science & Emerging Technologies

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

(2015) André Becker et al.   MEAT SCIENCE

Effect of pulsed electric field treatment on hot-boned muscles of different potential tenderness

(2015) Via Suwandy et al.   MEAT SCIENCE

Effect of Pulsed Electric Field Treatment on Cold-Boned Muscles of Different Potential Tenderness

(2014) Alaa El-Din A. Bekhit et al.   Food and Bioprocess Technology

Impact of pulsed electric fields and post-mortem vacuum ageing on beeflongissimus thoracismuscles

(2014) Farnaz Faridnia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

New Developments on the Role of Intramuscular Connective Tissue in Meat Toughness

(2014) Peter P. Purslow   Annual Review of Food Science and Technology

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Profile of biochemical traits influencing tenderness of muscles from the beef round

(2012) M.J. Anderson et al.   MEAT SCIENCE

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

(2012) Mar Roldán et al.   MEAT SCIENCE

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

(2011) N. Szerman et al.   MEAT SCIENCE

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

(2011) José Sánchez del Pulgar et al.   MEAT SCIENCE

Effect of Heat-Induced Changes of Connective Tissue and Collagen on Meat Texture Properties of Beef Semitendinosus Muscle

(2010) Haijun Chang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES