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For: Naqvi ZB, Campbell MA, Latif S, Thomson PC, McGill DM, Warner RD, Friend MA. Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking. Meat Sci 2021;180:108563. [PMID: 34044229 DOI: 10.1016/j.meatsci.2021.108563] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/16/2021] [Accepted: 05/17/2021] [Indexed: 12/22/2022]
Number Cited by Other Article(s)
1
Erdem N, Gökmen S. The impact of plant proteases and sous vide technology on quality characteristics of meat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2025;62:773-786. [PMID: 40109692 PMCID: PMC11914661 DOI: 10.1007/s13197-024-06151-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2024] [Accepted: 11/26/2024] [Indexed: 03/22/2025]
2
An JH, Kim HY. Effect of ginger extract on Korean black goat biceps femoris as a tenderizer. Heliyon 2024;10:e40736. [PMID: 39698068 PMCID: PMC11652871 DOI: 10.1016/j.heliyon.2024.e40736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2024] [Revised: 11/25/2024] [Accepted: 11/25/2024] [Indexed: 12/20/2024]  Open
3
Mao S, Jiang J, Xiong K, Chen Y, Yao Y, Liu L, Liu H, Li X. Enzyme Engineering: Performance Optimization, Novel Sources, and Applications in the Food Industry. Foods 2024;13:3846. [PMID: 39682920 DOI: 10.3390/foods13233846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2024] [Revised: 11/24/2024] [Accepted: 11/26/2024] [Indexed: 12/18/2024]  Open
4
Kim HJ, Lee S, Choi M, Hong H, Jo C. Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking. Meat Sci 2024;216:109577. [PMID: 38964227 DOI: 10.1016/j.meatsci.2024.109577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/06/2024]
5
Pan S, Wang D, Lin Y, Cheng M, Zhu F, Guo Y. Effects of Ginger Straw Silage with Enzymes on Growth Performance, Digestion and Metabolism, Meat Quality and Rumen Microflora Diversity of Laiwu Black Goat. Animals (Basel) 2024;14:2040. [PMID: 39061502 PMCID: PMC11273825 DOI: 10.3390/ani14142040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/06/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024]  Open
6
Haq IU, Asghar B, Manzoor A, Ali S, Nauman K, Ahmad S, Hopkins DL, Nasir J. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat. Meat Sci 2024;209:109417. [PMID: 38147799 DOI: 10.1016/j.meatsci.2023.109417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 12/09/2023] [Accepted: 12/10/2023] [Indexed: 12/28/2023]
7
Abril B, Bou R, García-Pérez JV, Benedito J. Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods 2023;12:foods12101940. [PMID: 37238758 DOI: 10.3390/foods12101940] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023]  Open
8
Gámbaro A, Panizzolo LA, Hodos N, da Rosa G, Barrios S, Garmendia G, Gago C, Martínez-Monzó J. Influence of temperature and time in sous-vide cooking on physicochemical and sensory parameters of beef shank cuts. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
9
Current status and future trends of sous vide processing in meat industry; A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
10
Gil M, Rudy M, Stanisławczyk R, Duma-Kocan P. Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat. Molecules 2022;27:7307. [PMID: 36364132 PMCID: PMC9655509 DOI: 10.3390/molecules27217307] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/24/2022] [Accepted: 10/25/2022] [Indexed: 03/06/2024]  Open
11
Hastie M, Ha M, Jacob RH, Hepworth G, Torrico DD, Warner RD. High consumer acceptance of mutton and the influence of ageing method on eating quality. Meat Sci 2022;189:108813. [PMID: 35461105 DOI: 10.1016/j.meatsci.2022.108813] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 10/18/2022]
12
Naqvi ZB, Campbell MA, Latif S, Thomson PC, Astruc T, Friend MA, Vaskoska R, Warner RD. The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain). Meat Sci 2022;186:108729. [PMID: 35016106 DOI: 10.1016/j.meatsci.2021.108729] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 11/19/2022]
13
Hasani E, Csehi B, Darnay L, Ladányi M, Dalmadi I, Kenesei G. Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast. Foods 2022;11:foods11040521. [PMID: 35205995 PMCID: PMC8870995 DOI: 10.3390/foods11040521] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 12/10/2022]  Open
14
Janardhanan R, Virseda P, Huerta-Leidenz N, Beriain MJ. Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties. Meat Sci 2022;188:108772. [DOI: 10.1016/j.meatsci.2022.108772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/07/2022] [Accepted: 02/13/2022] [Indexed: 10/19/2022]
15
Efficiency of Microencapsulation of Proteolytic Enzymes. Catalysts 2021. [DOI: 10.3390/catal11111270] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]  Open
16
Naqvi ZB, Thomson PC, Campbell MA, Latif S, Legako JF, McGill DM, Wynn PC, Friend MA, Warner RD. Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking. Foods 2021;10:foods10081936. [PMID: 34441712 PMCID: PMC8391201 DOI: 10.3390/foods10081936] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/13/2021] [Accepted: 08/16/2021] [Indexed: 11/16/2022]  Open
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