LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components

No abstract is available for this paper.

• Publication year

  1970

• Venue

  Journal of Food Science

• Publication date

  1970-03-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1111/J.1365-2621.1970.TB12131.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• No references are available for this paper.

• Impact of Sous-vide Cooking on Quality Attributes of High-Fat and Low-Fat Cuts of Beef, Pork, and Chicken

  2025cites this paper
• Impact of creatine supplementation on the quality and storage characteristics of emulsified pork sausages

  2025cites this paper
• Effects of inclusion of black soldier fly larvae on growth performance, relative organ weight, and meat quality of broiler chickens

  2025cites this paper
• Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods.

  2025cites this paper
• Cooking End-Point Temperature and Muscle Fiber Composition Influence the Cooked Meat Quality of Boer Goats

  2025cites this paper
• Quality and Storage Characteristics of Chicken Patties with Added Shell Calcium and Transglutaminase to Reduce Sodium Intake

  2024cites this paper
• Growth performance and meat quality of finishing pigs fed diets supplemented with antioxidants and organic acids in late summer

  2024cites this paper
• Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

  2024cites this paper
• Quality and Storage Characteristics of Chicken Patties with Added Abelmoschus manihot Leaf Powder

  2024cites this paper
• Comparative Analysis of Meat Quality in Poultry

  2024cites this paper
• Effects of Dietary Supplementation of Abelmoschus manihot on the Meat Quality and Storage Stability of Broiler

  2024cites this paper
• Comparison of Broiler Meat Quality from Conventional and Animal Welfare Farm in Korean Market: Focusing on Breast and Thigh Meat

  2024cites this paper
• Comparison of the Meat Quality Characteristics among Commercial Broiler, Korean Hanhyup 3 and Organic Chicken

  2024cites this paper
• Physicochemical Characteristics and Storage Stability of Hybrid Beef Patty Using Shiitake Mushroom (Lentinus edodes)

  2023cites this paper
• Effects of exogenous protease on performance, economic evaluation, nutrient digestibility, fecal score, intestinal morphology, blood profile, carcass trait, and meat quality in broilers fed normal diets and diets considered with matrix value

  2023cites this paper
• The Effect of Feeding with Sasa quelpaertensis Nakai Extract on Change in Economic Traits of the Pig

  2023cites this paper
• Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat

  2023cites this paper
• Effect of black soldier fly larvae as substitutes for fishmeal in broiler diet

  2023cites this paper
• Upload this completed form to website with submission 2 3

  2023cites this paper
• Food Science of Animal Resources

  2023cites this paper
• A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle

  2023cites this paper
• Effects of Supplementing Vitamin E and Nanoparticle-Sized Vitamin E on Growth Performance, Blood Profile, and Meat Quality in Broilers

  2023cites this paper
• Exploring Natural Alternatives to Nitrites in Pork Meat Patty: A Study on the Effects of Gromwell Root Extract and Lettuce Powder as Substitutes

  2023cites this paper
• Journal of Animal Science and Technology)

  2023cites this paper
• Effects of Propolis Extract on Quality and Storage Characteristics of Chicken Patty

  2023cites this paper
• Effects of different levels of organic chromium and selenomethionine cocktails in broilers

  2023cites this paper
• Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

  2023cites this paper
• Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

  2022cites this paper
• Application of sous vide cooking to aquatic food products: a review

  2022cites this paper
• Insight into the molecular mechanism of texture improvement of sturgeon fillets treated by low temperature vacuum heating technology using label-free quantitative proteomics.

  2022cites this paper
• Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

  2022cites this paper
• Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming

  2022cites this paper
• Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties

  2022cites this paper
• Impact of Combining Tumbling and Sous-Vide Cooking Processes on the Tenderness, Cooking Losses and Colour of Bovine Meat

  2022cites this paper
• Effects of supplemental different clay minerals in broiler chickens under cyclic heat stress

  2022cites this paper
• Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

  2022cites this paper
• Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.

  2021cites this paper
• Effect of Cordyceps militaris with probiotics supplement on growth performance, meat quality characteristics, storage characteristics and cordycepin content of the breast meat in broilers

  2021cites this paper
• - Food Science of Animal Resources –

  2021cites this paper
• Food Science of Animal Resources

  2021cites this paper
• Effects of Pig Skin Collagen Supplementation on Broiler Breast Meat

  2021cites this paper
• Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

  2021cites this paper
• A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

  2021cites this paper
• Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

  2021cites this paper
• Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization

  2020cites this paper
• Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes

  2020cites this paper
• Effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers

  2020cites this paper
• Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, Haliotis iris

  2020cites this paper
• Food Science of Animal Resources

  2020cites this paper
• Et Ürünlerinde Hidroksiprolin Miktarının Belirlenmesinde Mikrodalga ile Protein Hidrolizi Yönteminin Araştırılması

  2020cites this paper
• Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle.

  2020cites this paper
• Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows.

  2020cites this paper
• Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket

  2020cites this paper
• Effects of replacing soybean meal with perilla seed meal on growth performance, and meat quality of broilers

  2020cites this paper
• Food Science of Animal Resources

  2020influential citation
• Low-temperature cooking method "sous vide" in the restaurant industry: A review

  2020cites this paper
• Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

  2019cites this paper
• Muscle Proteins

  2019cites this paper
• Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs

  2019cites this paper
• The Thermal and Physical Properties of Beef from Three USDA-Quality Grades Cooked to Multiple Degrees of Doneness

  2019cites this paper
• Comparison of the growth performance, nutrient digestibility, fecal microflora, blood profiles, and meat quality of broilers, Korean native chickens and white semi broilers under an identical breeding environment

  2019cites this paper
• Specific effects on strength and heat stability of intramuscular connective tissue during long time low temperature cooking.

  2019cites this paper
• Physiochemical changes in sous-vide and conventionally cooked meat

  2019cites this paper
• Food Science of Animal Resources

  2019influential citation
• Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations

  2019cites this paper
• Food Science of Animal Resources

  2019cites this paper
• Effect of Carcass Weight on Physicochemical and Sensory Traits of Duck Meat

  2018cites this paper
• Korean Journal for Food Science of Animal Resources

  2018cites this paper
• Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

  2018cites this paper
• Effects of Sodium Tripolyphosphate and Canola Oil on the Quality of Chicken Nuggets Made from Old Layer Meat

  2018cites this paper
• Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.

  2018cites this paper
• Physicochemical properties of M. longissimus dorsi of Korean native pigs

  2018cites this paper
• Korean Journal for Food Science of Animal Resources

  2018cites this paper
• Cooking and Novel Postmortem Treatments to Improve Meat Texture

  2017cites this paper
• Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

  2017cites this paper
• Effects of Grapefruit Seed Extract on Oxidative Stability and Quality Properties of Cured Chicken Breast

  2017cites this paper
• Eating Quality Traits of Hanwoo longissimus dorsi Muscle as a Function of End-Point Cooking Temperature

  2016influential citation
• Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

  2016cites this paper
• Vitamin D3 Supplementation to Goats Does Not Improve Loin Chop Tenderness and Color Stability

  2016cites this paper
• Low temperature cooking of pork meat - Physicochemical and sensory aspects.

  2016cites this paper
• The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

  2016cites this paper
• Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

  2016cites this paper
• Quality and Storage Characteristics of Pork Teokgalbi with Added Rosemary (Rosemarinus officinalis) Extract Powder

  2016cites this paper
• Quality Characteristics of Pettitoes(Jokbal) added with Coffee Meal

  2016cites this paper
• Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

  2015cites this paper
• Determination of optimum oven cooking procedures for lean beef products

  2015cites this paper
• Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

  2015cites this paper
• Effects of Duroc Breeding Lines on Carcass Composition and Meat Quality

  2015influential citation
• Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

  2015cites this paper
• Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions.

  2015cites this paper
• Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

  2014cites this paper
• Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham

  2014cites this paper
• Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage

  2014cites this paper
• Textural and chemical attributes of minced fish sausages produced from Talang Queenfish (Scomberoides commersonnianuus) minced and surimi

  2014cites this paper
• Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging

  2014cites this paper
• Comparison of Carcass Characteristics and Meat Quality between Duroc and Crossbred Pigs

  2014cites this paper
• Taste and Texture Characteristics of Beef Cooked by Different Methods

  2014cites this paper
• Textural and chemical attributes of sausages developed from Talang Queenfish (Scomberoides commersonnianuus) mince and surimi

  2014cites this paper
• Mechanism of Meat Tenderization by Long-Time Low-Temperature Heating.

  2013cites this paper
• Changes in Meat Quality and Natural Di-peptides in the Loin and Ham Cuts of Korean Native Black Pigs during Cold Storage

  2013cites this paper