研究论文

Sous vide cooking improved the physicochemical parameters of hot-boned bovine semimembranosus muscles

Baochen Xu, Qingwei Zhang, Yimin Zhang, Xiaoyin Yang, Yanwei Mao, Xin Luo, David Hopkins, Lebao Niu 等 9 位

National Beef Cattle Industrial Technology System　Shandong Agricultural University

来源Meat Science

年份2023

DOI10.1016/j.meatsci.2023.109326

原文https://doi.org/10.1016/j.meatsci.2023.109326

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逐年被引趋势

950

924

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被引次数 · OpenAlex

2.78

领域内被引倍数
同类平均 = 1

前 10%

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同领域 · 同年份 · 同类型

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学术脉络

学科主题

生物医学

Meat and Animal Product Quality

Animal Nutrition and Physiology · Sensory Analysis and Statistical Methods

参考文献 62

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

A. R. Sen, B. M. Naveena, M. Muthukumar · Journal of Food Science and Technology · 2011

被引 45

SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)

Johanne Taylor, E.S. Toohey, Remy van de Ven · Meat Science · 2012

被引 20

Sous vide cooking: A review

D. Baldwin · International Journal of Gastronomy and Food Science · 2012

被引 600

此处列出前 3 条

施引文献 18

Molecular Mechanisms Underlying Sensory and Chemical Changes in Muscle Foods Induced by Sous-Vide Cooking: A Review

Qingqing Jiang, Ruiying Lv, Panmao Zhai · Foods · 2025

被引 10

Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking

Joko Sujiwo, Sangrok Lee, Dongwook Kim · Foods · 2024

被引 9

Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat

Renata Stanisławczyk, Jagoda Żurek, M. Rudy · Molecules · 2024