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Results: 1 to 20 of 158

1.

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.

Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.

Meat Sci. 2012 Dec;92(4):659-66. doi: 10.1016/j.meatsci.2012.06.017. Epub 2012 Jun 24.

PMID:
22784420
[PubMed - indexed for MEDLINE]
2.

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.

Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.

Meat Sci. 2013 Feb;93(2):145-52. doi: 10.1016/j.meatsci.2012.08.008. Epub 2012 Aug 24.

PMID:
23022579
[PubMed - indexed for MEDLINE]
3.

Effect of varying salt and fat levels on the sensory quality of beef patties.

Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.

Meat Sci. 2012 Aug;91(4):460-5. doi: 10.1016/j.meatsci.2012.02.032. Epub 2012 Mar 6.

PMID:
22445488
[PubMed - indexed for MEDLINE]
4.

Reducing sodium levels in frankfurters using naturally brewed soy sauce.

McGough MM, Sato T, Rankin SA, Sindelar JJ.

Meat Sci. 2012 May;91(1):69-78. doi: 10.1016/j.meatsci.2011.12.008. Epub 2011 Dec 22.

PMID:
22243657
[PubMed - indexed for MEDLINE]
5.

Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

Shrestha S, Cornforth D, Nummer BA.

J Food Sci. 2010 Sep;75(7):C607-12. doi: 10.1111/j.1750-3841.2010.01728.x. Epub 2010 Aug 23.

PMID:
21535526
[PubMed - indexed for MEDLINE]
6.

Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.).

Verma AK, Sharma BD, Banerjee R.

J Sci Food Agric. 2012 Jul;92(9):1848-54. doi: 10.1002/jsfa.5691. Epub 2012 Apr 17.

PMID:
22511275
[PubMed - indexed for MEDLINE]
7.

Sensory analysis and consumer surveys of fat- and salt-reduced meat products and their use in an energy-reduced diet in overweight individuals.

Arnarson A, Olafsdottir A, Ramel A, Martinsdottir E, Reykdal O, Thorsdottir I, Thorkelsson G.

Int J Food Sci Nutr. 2011 Dec;62(8):872-80. doi: 10.3109/09637486.2011.589376. Epub 2011 Jun 8.

PMID:
21651340
[PubMed - indexed for MEDLINE]
8.

Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.

Souza CM, Boler DD, Clark DL, Kutzler LW, Holmer SF, Summerfield JW, Cannon JE, Smit NR, McKeith FK, Killefer J.

J Food Sci. 2012 Jan;77(1):S54-61. doi: 10.1111/j.1750-3841.2011.02458.x. Epub 2011 Nov 10.

PMID:
22260131
[PubMed - indexed for MEDLINE]
9.

Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.

Hong JH, Kwon KY, Kim KO.

J Food Sci. 2012 Jun;77(6):S233-9. doi: 10.1111/j.1750-3841.2012.02724.x. Epub 2012 May 16.

PMID:
22591448
[PubMed - indexed for MEDLINE]
10.

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.

Choi YS, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ.

Meat Sci. 2012 May;91(1):1-7. doi: 10.1016/j.meatsci.2011.11.011. Epub 2011 Nov 9.

PMID:
22227100
[PubMed - indexed for MEDLINE]
11.

Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour.

Yi HC, Cho H, Hong JJ, Ryu RK, Hwang KT, Regenstein JM.

Meat Sci. 2012 Dec;92(4):464-8. doi: 10.1016/j.meatsci.2012.05.012. Epub 2012 May 24.

PMID:
22682071
[PubMed - indexed for MEDLINE]
12.

Eating quality of UK-style sausages varying in price, meat content, fat level and salt content.

Sheard PR, Hope E, Hughes SI, Baker A, Nute GR.

Meat Sci. 2010 May;85(1):40-6. doi: 10.1016/j.meatsci.2009.12.001. Epub 2009 Dec 5.

PMID:
20374862
[PubMed - indexed for MEDLINE]
13.

Sensory attributes and texture profile of beef burgers with gari.

Akwetey WY, Knipe CL.

Meat Sci. 2012 Dec;92(4):745-8. doi: 10.1016/j.meatsci.2012.06.032. Epub 2012 Jun 24.

PMID:
22795661
[PubMed - indexed for MEDLINE]
14.

Reducing sodium levels in frankfurters using a natural flavor enhancer.

McGough MM, Sato T, Rankin SA, Sindelar JJ.

Meat Sci. 2012 Jun;91(2):185-94. doi: 10.1016/j.meatsci.2012.01.018. Epub 2012 Jan 27.

PMID:
22330943
[PubMed - indexed for MEDLINE]
15.

Consumer liking for sausages affected by sensory quality and information on fat content.

Solheim R.

Appetite. 1992 Dec;19(3):285-92.

PMID:
1482165
[PubMed - indexed for MEDLINE]
16.

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed.

Jiménez-Colmenero F, Cofrades S, López-López I, Ruiz-Capillas C, Pintado T, Solas MT.

Meat Sci. 2010 Mar;84(3):356-63. doi: 10.1016/j.meatsci.2009.09.002. Epub 2009 Sep 23.

PMID:
20374797
[PubMed - indexed for MEDLINE]
17.

Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.

Totosaus A, Alfaro-Rodriguez RH, Pérez-Chabela ML.

Int J Food Sci Nutr. 2004 Aug;55(5):371-80.

PMID:
15545045
[PubMed - indexed for MEDLINE]
18.

Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).

Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO.

J Food Sci. 2011 Jun-Jul;76(5):S306-13. doi: 10.1111/j.1750-3841.2011.02173.x. Epub 2011 Apr 27.

PMID:
22417445
[PubMed - indexed for MEDLINE]
19.

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.

Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ.

Meat Sci. 2013 Mar;93(3):652-8. doi: 10.1016/j.meatsci.2012.11.025. Epub 2012 Nov 20.

PMID:
23273477
[PubMed - indexed for MEDLINE]
20.

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee JW, Chung HJ, Kim CJ.

Meat Sci. 2010 Jan;84(1):212-8. doi: 10.1016/j.meatsci.2009.08.048. Epub 2009 Aug 28.

PMID:
20374777
[PubMed - indexed for MEDLINE]

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