Get started
Keyword

meat texture

Description: Meat texture is the set of tactile and mechanical properties, such as firmness and tenderness, assessed in food science and meat quality evaluation.
OpenAlex ID: keywords/meat-texture
Reference methods for the assessment of physical characteristics of meat
1998 · Karl O. Honikel · Meat Science · 2,564
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 · Elisabeth Huff-Lonergan, Steven M. Lonergan · Meat Science · 2,040
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 · E. Tornberg · Meat Science · 1,355
Protein carbonyls in meat systems: A review
2011 · Mario Estévez · Meat Science · 1,131
Effects of high pressure on meat: A review
1997 · J.Claude Cheftel, Joseph Culioli · Meat Science · 690
Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat
2015 · T. L. Wheeler, L. S. PAPADOPOULOS, et al. · 641
Poultry meat quality
2002 · D.L. Fletcher · World s Poultry Science Journal · 500
Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
1995 · D J Buckley, P A Morrissey, et al. · Journal of Animal Science · 463
Plant-Based Meat Analogues
2019 · Konstantina Kyriakopoulou, Birgit Dekkers, et al. · Elsevier eBooks · 461
Meat quality in fast-growing broiler chickens
2015 · M. Petracci, S. Mudalal, et al. · World s Poultry Science Journal · 455
Intramuscular connective tissue and its role in meat quality
2005 · Peter P. Purslow · Meat Science · 453
A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat
2004 · F. Ruiz de Huidobro, E. Miguel, et al. · Meat Science · 387
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
2010 · Rui Ganhão, David Morcuende, et al. · Meat Science · 374
Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities
2019 · M. Petracci, F. Soglia, et al. · Comprehensive Reviews in Food Science and Food Safety · 372
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat
2007 · S. Barbut, A.A. Sosnicki, et al. · Meat Science · 372
Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L.
2005 · Ma.J. Periago, Ma.D. Ayala, et al. · Aquaculture · 355
Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges
2021 · Claire Bomkamp, Stacey C. Skaalure, et al. · Advanced Science · 352
PDF
Composition, Color, and Texture of Thai Indigenous and Broiler Chicken Muscles
2004 · S. Wattanachant, S. Benjakul, et al. · Poultry Science · 339
PDF
Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating
1999 · Krystyna Palka, Henryk Daun · Meat Science · 318
The structural basis of water-holding in meat
1988 · Gerald Offer · Medical Entomology and Zoology · 314
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)
2006 · P. García-Segovia, A. Andrés-Bello, et al. · Journal of Food Engineering · 307
Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes
2014 · Dinesh D. Jayasena, Hyun Joo Kim, et al. · Food Microbiology · 302
High pressure treatment effects on cod (Gadus morhua) muscle
1998 · K. Angsupanich, D.A. Ledward · Food Chemistry · 297
Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview
2012 · Gamal Elmasry, Douglas F. Barbin, et al. · Critical Reviews in Food Science and Nutrition · 295
Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality
2015 · F. Soglia, S. Mudalal, et al. · Poultry Science · 293
PDF
Works count: 7,316
Citation count: 97,820
Year
Topic
Type