scholarly journals Improvement of Raw Meat Quality and Protein Functionality Using Hot-Boned, Quarter-Sectioned and Crust-Freeze-Air-Chilling (Hb-1/4cfac) and Cold-Batter Mincing Technology

2017 ◽  
Vol 1 (3) ◽  
pp. 51-51
Author(s):  
H. C. Lee ◽  
P. Singh ◽  
M. M. Metheny ◽  
G. Strasburg ◽  
B. P. Marks ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Functionality ◽  
Raw Meat

scholarly journals Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology

2019 ◽  
Vol 98 (5) ◽  
pp. 2299-2304 ◽  
Author(s):  
H.C. Lee ◽  
P. Singh ◽  
G.M. Strasburg ◽  
B.P. Marks ◽  
H.W. Jin ◽  
...  
Keyword(s):  
Meat Quality ◽  
Gel Properties ◽  
Raw Meat ◽  
Protein Gel

Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince

2020 ◽  
Vol 89 ◽  
pp. 103434 ◽  
Author(s):  
Christina Charmpi ◽  
David Van der Veken ◽  
Emiel Van Reckem ◽  
Luc De Vuyst ◽  
Frédéric Leroy
Keyword(s):  
Species Diversity ◽  
Meat Quality ◽  
Community Dynamics ◽  
Bacterial Species ◽  
Raw Meat

Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality

Meat Science ◽  
2008 ◽  
Vol 80 (2) ◽  
pp. 249-258 ◽  
Author(s):  
Lene Meinert ◽  
Kaja Tikk ◽  
Meelis Tikk ◽  
Per B. Brockhoff ◽  
Camilla Bejerholm ◽  
...  
Keyword(s):  
Meat Quality ◽  
Raw Meat ◽  
Flavour Formation

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2003 ◽  
Vol 14 (4) ◽  
pp. 277-288 ◽  
Author(s):  
Margit Dall Aaslyng ◽  
Camilla Bejerholm ◽  
Per Ertbjerg ◽  
Hanne C Bertram ◽  
Henrik J Andersen
Keyword(s):  
Meat Quality ◽  
Cooking Loss ◽  
Raw Meat

Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature

Meat Science ◽  
2007 ◽  
Vol 75 (2) ◽  
pp. 229-242 ◽  
Author(s):  
Lene Meinert ◽  
Lene T. Andersen ◽  
Wender L.P. Bredie ◽  
Charlotte Bjergegaard ◽  
Margit D. Aaslyng
Keyword(s):  
Meat Quality ◽  
Frying Temperature ◽  
Raw Meat

scholarly journals Breast Meat Quality and Protein Functionality of Broilers with Different Probiotic Levels and Cyclic Heat Challenge Exposure

2017 ◽  
Vol 1 (1) ◽  
pp. 81 ◽  
Author(s):  
Hyun-Wook Kim ◽  
Traci Cramer ◽  
Osamudiamen O. E. Ogbeifun ◽  
Jin-Kyu Seo ◽  
Feifei Yan ◽  
...  
Keyword(s):  
Meat Quality ◽  
Protein Functionality ◽  
Breast Meat ◽  
Cyclic Heat
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