References
- Zanoni , B. , Peri , C. , Pierucci , S. and Barattini , A. 1993 . Predictive modeling of bologna sausage cooking . Italian J. of Food Science , N4 : 311 – 322 .
- Martens , H. , Stabursvik , E. and Martens , M. 1982 . Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins . J. Text. Stud , 13 : 291 – 304 .
- Bertola , N.C. , Bevilacqua , A.E. and Zaritky , N.E. 1994 . Heat treatment effect on texture changes & thermal denaturation of proteins in beef muscle . J. Food Proc. Preserv. , 18 : 31 – 46 .
- Laakkonen , E. , Wellington , G.H. and Sherbon , J.W. 1970 . Low-temperature, logn time heating of bovine muscle. I. Changes in tenderness, water-binding capacity, Ph and amount of water soluble components . J. of Food Science , 35 : 175 – 177 .
- Davey , C.L. and Gilbert , K. 1974 . Temperature-dependent cooking toughness in beef . J. of Science Food Agric. , 25 : 931 – 938 .
- Bouton , P.E. , Harris , P.V. and Shorthose , W.R. 1974 . Changes in the mechanical properties of veal muscles produced by myofibrillar contraction state, cooking temperature and cooking time . J. of Food Science , 39 : 869 – 875 .
- Ledward , D.A. 1979 . “ Meat ” . In Effect of Heating on Foodstuffs , Edited by: Priestley , R. J. 157 – 193 . London : Applied Science Publishers .
- Califano , A.N. , Bertola , N.C. , Bevilacqua , A.E. and Zaritzky , N.E. 1997 . Effect of processing conditions on the hardness of cooked beef . J. of Food Eng. , 34 : 41 – 54 .
- Sofos , J.N. , Noda , I. and Allen , C.E. 1977 . Effects of soy proteins and their levels of incorporation on the properties of wiener-type products . J. of Food Science , 42 : 879 – 884 .
- Seman , D.L. , Olson , D.G. and Mandigo , R.W. 1980 . Effect of reduction and partial replacement of sodium on bologna characteristics and acceptability . J. of Food Science , 45 : 1116 – 1121 .
- Lin , G.C. , Mittal , G.S. and Barbut , S. 1990 . Effects of tumbling speed and cumulative revolutions on low sodium restructured hams . J. of Food Proc. Preserv. , 14 : 467 – 479 .
- Correia , L.R. , Mittal , G.S. , Usborne , W.R. and deMan , J.M. 1991 . Textureal parameters kinetics during smokehouse cooking of meat emulsions containing various fillers . J. of Food Eng , 13 : 27 – 56 .
- Chen , C.R. , Marcotte , M. and Ramaswamy , H.S. 2004 . A Computer Model To Establish Cooking Cycles for Meat Processing . 23rd Annual Conference of the Institute of Food Thermal Processing Specialists (IFTPS) . February 22–24 2004 . Kissimmee , FL
- Marcotte , M. , Chen , C.R. , Grabowski , S. , Ramaswamy , H.S. and Piette , G. 2008 . Modelling of Cooking-Cooling Processes for Meat and Poultry Products . International Journal of Food Science and Technology , 43 : 673 – 684 .
- Bourne , M.C. 1978 . Texture profile analysis . Food Technology , 32 ( 7 ) : 62 – 65 .