A whole-genome sequence based association study on pork eating quality traits and cooking loss in a specially designed heterogeneous F6 pig population.
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DOI: 10.1016/j.meatsci.2018.08.013
Abstract: To determine the genetic basis of pork eating quality traits and cooking loss, we herein performed a genome-wide association study (GWAS) for tenderness, juiciness, oiliness, umami, overall liking and cooking loss by using whole genome… read more here.
Keywords: pig; pork eating; eating quality; cooking loss ... See more keywords
The effect of specialty salts on cooking loss, texture properties, and instrumental color of beef emulsion modeling systems.
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DOI: 10.1016/j.meatsci.2019.05.015
Abstract: The purpose of this study was to evaluate the functional properties of specialty salts when incorporated into formulations of meat emulsions. Beef emulsion modeling systems were formulated with three types of specialty NaCl salts or… read more here.
Keywords: salt inclusion; inclusion level; emulsion; cooking loss ... See more keywords
Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films
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DOI: 10.1177/1082013218776540
Abstract: In this study, edible films were produced from sodium caseinate and a sodium caseinate–starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at… read more here.
Keywords: chicken meat; edible films; meat; cooking loss ... See more keywords