beef brisket
Selected indexed studies
- Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis. (Food Microbiol, 2023) [PMID:37290866]
- Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method. (Foods, 2024) [PMID:39410084]
- Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure. (Food Chem, 2021) [PMID:33221107]
_Worker-drafted node — pending editorial review._
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Sources
- Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis. (2023) pubmed
- Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method. (2024) pubmed
- Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure. (2021) pubmed
- Ground beef patties prepared from brisket, flank and plate have unique fatty acid and sensory characteristics. (2015) pubmed
- Attachment of Shiga Toxin-Producing Escherichia coli (STEC) to Pre-Chill and Post-Chill Beef Brisket Tissue. (2021) pubmed
- Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics. (2025) pubmed
- Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket. (2020) pubmed
- Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket. (2021) pubmed
- Estimates of genetic parameters for fatty acids in brisket adipose tissue of Canadian commercial crossbred beef steers. (2014) pubmed
- The Use of Pulmonary Arterial Pressure (PAP) for Improved Beef Cattle Management. (2024) pubmed