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Page 1
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 Apr;186:108729. doi: 10.1016/j.meatsci.2021.108729. Epub 2021 Dec 28.
Meat Sci. 2022.
PMID: 35016106
Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking.
Naqvi ZB, Campbell MA, Latif S, Thomson PC, McGill DM, Warner RD, Friend MA.
Naqvi ZB, et al.
Meat Sci. 2021 Oct;180:108563. doi: 10.1016/j.meatsci.2021.108563. Epub 2021 May 19.
Meat Sci. 2021.
PMID: 34044229
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Sensory and Physical Characteristics of M. biceps femoris from Older Cows Using Ginger Powder (Zingibain) and Sous Vide Cooking.
Naqvi ZB, Thomson PC, Campbell MA, Latif S, Legako JF, McGill DM, Wynn PC, Friend MA, Warner RD.
Naqvi ZB, et al.
Foods. 2021 Aug 20;10(8):1936. doi: 10.3390/foods10081936.
Foods. 2021.
PMID: 34441712
Free PMC article.
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Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.
Vaskoska R, Ha M, Naqvi ZB, White JD, Warner RD.
Vaskoska R, et al.
Foods. 2020 Sep 14;9(9):1289. doi: 10.3390/foods9091289.
Foods. 2020.
PMID: 32937816
Free PMC article.
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Effect of sous vide cooking and ageing on tenderness and water-holding capacity of low-value beef muscles from young and older animals.
Naqvi ZB, Thomson PC, Ha M, Campbell MA, McGill DM, Friend MA, Warner RD.
Naqvi ZB, et al.
Meat Sci. 2021 May;175:108435. doi: 10.1016/j.meatsci.2021.108435. Epub 2021 Jan 10.
Meat Sci. 2021.
PMID: 33461157
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