Quality and Energy Evaluation in Meat Cooking

Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield

(2015) A. Półtorak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Corrosion and health aspects in ohmic cooking of beef meat patties

(2015) Ruogu Wang et al.   JOURNAL OF FOOD ENGINEERING

Optimization of microwave cooking of beef burgundy in terms of nutritional and organoleptic properties

(2015) Celine Jouquand et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle

(2015) Douglas R.G. Silva et al.   MEAT SCIENCE

Research developments in methods to reduce carbon footprint of cooking operations: A review

(2015) Zhongyue Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of Combined Far-Infrared and Superheated Steam for Cooking Chicken Meat Patties

(2014) Mano Suwannakam et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking

(2013) Yan Dai et al.   Food and Bioprocess Technology

Energy consumption during cooking in the residential sector of developed nations: A review

(2013) Tiffany J. Hager et al.   FOOD POLICY

Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes

(2013) Ilkin Yucel Sengun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating

(2013) M.S. Yarmand et al.   MEAT SCIENCE

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat

(2013) Alain Kondjoyan et al.   MEAT SCIENCE

Towards models for the prediction of beef meat quality during cooking

(2013) Alain Kondjoyan et al.   MEAT SCIENCE

Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system

(2013) Filiz Icier et al.   MEAT SCIENCE

Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review

(2013) J. F. Cepeda et al.   Food Engineering Reviews

New Insights into the High-Pressure Processing of Meat and Meat Products

(2012) H. Simonin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus

(2012) Bryony J. James et al.   International Journal of Food Engineering

Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying

(2012) Jorge Mir-Bel et al.   JOURNAL OF FOOD ENGINEERING

EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT

(2012) FANG LIU et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle

(2012) Chao Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Contribution of myofibrillar and connective tissue components to the Warner–Bratzler shear force of cooked beef

(2012) I. Girard et al.   MEAT SCIENCE

Effect of ohmic treatment on quality characteristic of meat: A review

(2012) G. Yildiz-Turp et al.   MEAT SCIENCE

Meat nutritional composition and nutritive role in the human diet

(2012) Paula Manuela de Castro Cardoso Pereira et al.   MEAT SCIENCE

Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI

(2011) Massimiliano Rinaldi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

(2011) A. R. Sen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

(2011) B. Mora et al.   MEAT SCIENCE

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

(2011) Line Christensen et al.   MEAT SCIENCE

Original article: Apparent thermal diffusivity estimation for the heat transfer modelling of pork loin under air/steam cooking treatments

(2010) Massimiliano Rinaldi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Prediction of cooking times and weight losses during meat roasting

(2010) Sandro M. Goñi et al.   JOURNAL OF FOOD ENGINEERING

Mathematical model of pork slice drying using superheated steam

(2010) Poomjai Sa-adchom et al.   JOURNAL OF FOOD ENGINEERING

A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING

(2010) H.J. CHANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Efficacy of performing Warner–Bratzler and slice shear force on the same beef steak following rapid cooking

(2010) C.L. Lorenzen et al.   MEAT SCIENCE

Ohmic cooking of whole turkey meat – Effect of rapid ohmic heating on selected product parameters

(2009) Markus Zell et al.   FOOD CHEMISTRY

Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties

(2009) Emma Chiavaro et al.   JOURNAL OF FOOD ENGINEERING

Ohmic cooking of ground beef: Effects on quality

(2009) Hayriye Bozkurt et al.   JOURNAL OF FOOD ENGINEERING

Turkey breast roasting – Process optimization

(2009) Ireneusz Białobrzewski et al.   JOURNAL OF FOOD ENGINEERING

Electrical conductivity changes of minced beef–fat blends during ohmic cooking

(2009) Hayriye Bozkurt et al.   JOURNAL OF FOOD ENGINEERING

High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

(2009) Xiang Dong Sun et al.   JOURNAL OF FOOD SCIENCE

Vulnerability of exporting nations to the development of a carbon label in the United Kingdom

(2008) G. Edwards-Jones et al.   ENVIRONMENTAL SCIENCE & POLICY

Effect of microwave cooking on the microstructure and quality of meat in goat and lamb

(2008) M.S. Yarmand et al.   FOOD CHEMISTRY

Heat transfer coefficient during deep-fat frying

(2008) Armando Alvis et al.   FOOD CONTROL

Microbial, physical–chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method

(2008) Pedro Díaz et al.   MEAT SCIENCE

Ohmic cooking of whole beef muscle – Optimisation of meat preparation

(2008) Markus Zell et al.   MEAT SCIENCE

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

(2007) G. Destefanis et al.   MEAT SCIENCE