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

Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

(2012) Chao Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking

(2012) Yan Dai et al.   MEAT SCIENCE

Gelation characteristics of tropical surimi under water bath and ohmic heating

(2011) Panchaporn Tadpitchayangkoon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

(2010) Feng Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2009) Markus Zell et al.   FOOD CHEMISTRY

Ohmic cooking of whole beef muscle – Optimisation of meat preparation

(2008) Markus Zell et al.   MEAT SCIENCE

Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus

(2007) Han-Gyol Shin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure

(2007) Fanbin Kong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

(2007) Y.M. Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY