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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1970 1
1971 1
1974 1
1976 1
1981 1
1982 2
1983 3
1984 2
1985 4
1986 2
1987 1
1990 2
1991 3
1992 3
1993 4
1994 1
1995 3
1996 3
1997 5
1998 4
1999 3
2000 6
2001 7
2002 10
2003 6
2004 7
2005 9
2006 5
2007 9
2008 12
2009 14
2010 14
2011 13
2012 16
2013 20
2014 13
2015 11
2016 22
2017 12
2018 19
2019 20
2020 14
2021 9
2022 10
2023 20
2024 20
2025 17
2026 7

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326 results

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Page 1
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.
Dominguez-Hernandez E, Salaseviciene A, Ertbjerg P. Dominguez-Hernandez E, et al. Meat Sci. 2018 Sep;143:104-113. doi: 10.1016/j.meatsci.2018.04.032. Epub 2018 Apr 27. Meat Sci. 2018. PMID: 29730528 Review.
Heat treatment of meat at temperatures between 50 and 65 C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance …
Heat treatment of meat at temperatures between 50 and 65 C, for extended periods of time, is known as low-temperature …
Low temperature cooking of pork meat - Physicochemical and sensory aspects.
Becker A, Boulaaba A, Pingen S, Krischek C, Klein G. Becker A, et al. Meat Sci. 2016 Aug;118:82-8. doi: 10.1016/j.meatsci.2016.03.026. Epub 2016 Mar 29. Meat Sci. 2016. PMID: 27060409
Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory paramete …
Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature he …
Peptidomic Analysis Reveals Temperature-Dependent Proteolysis in Rainbow Trout (Oncorhynchus mykiss) Meat During Sous-Vide Cooking.
Sakuyama M, Kominami Y, Ushio H. Sakuyama M, et al. Proteomes. 2024 Nov 27;12(4):36. doi: 10.3390/proteomes12040036. Proteomes. 2024. PMID: 39728915 Free PMC article.
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. ...Terminome analysis revealed the contribution of specific proteases at higher temperatures in rainbow trout. The result …
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flak …
Managing meat tenderness.
Thompson J. Thompson J. Meat Sci. 2002 Nov;62(3):295-308. doi: 10.1016/s0309-1740(02)00126-2. Meat Sci. 2002. PMID: 22061606
This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. ...The evidence for the importance of CCPs from the production (breed, gr …
This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total qual …
Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat.
Wang Y, Tian X, Liu X, Xing J, Guo C, Du Y, Zhang H, Wang W. Wang Y, et al. Meat Sci. 2022 Feb;184:108690. doi: 10.1016/j.meatsci.2021.108690. Epub 2021 Oct 5. Meat Sci. 2022. PMID: 34656007
The results showed that tenderness was affected by the interaction of cooking time and temperature and the changes in moisture and collagen composition. In comparison with cooking time, temperature had more obvious effects on cooking loss …
The results showed that tenderness was affected by the interaction of cooking time and temperature and the changes in m …
Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.
Alfaifi BM, Al-Ghamdi S, Othman MB, Hobani AI, Suliman GM. Alfaifi BM, et al. Foods. 2023 Jun 30;12(13):2564. doi: 10.3390/foods12132564. Foods. 2023. PMID: 37444300 Free PMC article. Review.
Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. ...This review highlights the significance of meat cooking mathematical modeling in understanding heat …
Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pat …
Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat.
Combes S, Lepetit J, Darche B, Lebas F. Combes S, et al. Meat Sci. 2004 Jan;66(1):91-6. doi: 10.1016/S0309-1740(03)00019-6. Meat Sci. 2004. PMID: 22063936
The effects of cooking temperature (50-90 C) and time (10-120 min) on Warner-Bratzler (WB) tenderness measurement of longissimus lumborum (LL) muscle in 70-day-old rabbits were investigated. ...Increasing cooking temperature caused a four-phase …
The effects of cooking temperature (50-90 C) and time (10-120 min) on Warner-Bratzler (WB) tenderness measurement of l …
The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed.
Gagaoua M, Terlouw C, Richardson I, Hocquette JF, Picard B. Gagaoua M, et al. Meat Sci. 2019 Nov;157:107871. doi: 10.1016/j.meatsci.2019.06.007. Epub 2019 Jun 15. Meat Sci. 2019. PMID: 31254803
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 C) and evaluated for tenderness by trained panelists from France (FR) and the United Kingdom (U …
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond d'Aquitaine) were cooked at two end-point cookin …
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking.
Yao Y, Wang X, Cui H, Hayat K, Zhang X, Ho CT. Yao Y, et al. Food Chem. 2023 Sep 30;421:136137. doi: 10.1016/j.foodchem.2023.136137. Epub 2023 Apr 20. Food Chem. 2023. PMID: 37099953
The results showed that the combined preheating at 50 for 35 min or at 60 for 5 or 20 min with traditional high temperature heating reduced the shear force and improved the water retention of meat, which was attributed to uniformly separation of myofibers and sm …
The results showed that the combined preheating at 50 for 35 min or at 60 for 5 or 20 min with traditional high temperature heati …
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality.
Ismail I, Hwang YH, Bakhsh A, Joo ST. Ismail I, et al. Asian-Australas J Anim Sci. 2019 Feb;32(2):282-289. doi: 10.5713/ajas.18.0347. Epub 2018 Sep 13. Asian-Australas J Anim Sci. 2019. PMID: 30208691 Free PMC article.
Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). …
Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked …
326 results