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 …

Food engineering aspects of cooking of meat products in relation to their biophysical
properties, such as water-and fat-holding, have been reviewed. Moreover, some of the new …

The influence of home cooking methods on the generation of Maillard reaction products
(MRP) in beef was investigated. Grilling and frying hamburgers to an internal temperature …

This study investigated the effect of the age of the animal, sous vide cooking and ageing on
tenderness and water-holding capacity of bovine biceps femoris (BF) and semitendinosus …

The effect of thermal protein denaturation on the structure and quality of muscles of different
fibre types is not well understood. Unaged masseter (100% type I fibres) and cutaneous …

A heat transfer model was used to simulate the temperature in 3 dimensions inside the meat.
This model was combined with a first-order kinetic models to predict cooking losses …

ABSTRACT Ready-to-eat (RTE) products elaborated from beef and meat analog, previously
marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations …

Simple Summary Pork is one of the most consumed meats worldwide but its production and
quality are facing significant challenges, including feeding sustainability and the unhealthy …

Heating of beef muscles modifies the water content, the micronutrient content and the colour
of beef meat. Juice expelling and loss of water soluble micronutrients were predicted by …

The effects of different dietary energy levels on the ruminal bacterial population, selected
meat quality indices, and their relationship in yak longissimus thoracis (LT) muscle were …