Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
Open accessAbstract
Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Instrumental color analysis also revealed higher yellowness values in the samples cooked with teriyaki marinade compared to the beer marinade.
“Instrumental color analysis also revealed higher yellowness values in the samples cooked with teriyaki marinade compared to the beer marinade.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [28]
Both samples cooked with similar parameters had the same values for lightness and redness, which is the characteristic color parameter for meat products.
“In addition, results from color analysis revealed that both samples cooked with similar parameters had the same values for lightness and redness, which is the characteristic color parameter for meat products, suggesting that this cooking technique can be used to develop meat analogs with a similar appearance as their meat equivalent, regardless of the type of marinade used.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [28]
This cooking technique can be used to develop meat analogs with a similar appearance as their meat equivalent, regardless of the type of marinade used.
“In addition, results from color analysis revealed that both samples cooked with similar parameters had the same values for lightness and redness, which is the characteristic color parameter for meat products, suggesting that this cooking technique can be used to develop meat analogs with a similar appearance as their meat equivalent, regardless of the type of marinade used.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [28]
No significant difference in hedonic scores was detected between the samples, suggesting that the meat analogs were equally accepted as the beef samples in terms of visual appearance.
“No significant difference in hedonic scores was detected between the samples, suggesting that the meat analogs were equally accepted as the beef samples in terms of visual appearance.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [28]
The higher yellowness values in teriyaki samples were attributed to the lighter yellow color of the teriyaki marinade.
“This was attributed to the lighter yellow color of the teriyaki marinade.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [28]
Cites
Official Methods of Analysis of AOAC International
Horwitz, W., & LATIMER, G. W. (2006) · Medical Entomology and Zoology · Cited by 10,948 · see citing works
Association of Official Analytical Chemists: 1964–1988
Reynolds, H. L. (1989) · Reviews of Environmental Contamination and Toxicology · doi:10.1007/978-1-4684-7086-4_3 · Cited by 6,167 · see citing works
MacFie, H. J. H., BRATCHELL, N., Greenhoff, K., & Vallis, L. (1989) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.1989.tb00463.x · Cited by 1,844 · see citing works
Effects of heat on meat proteins – Implications on structure and quality of meat products
Tornberg, E. (2005) · Meat Science · doi:10.1016/j.meatsci.2004.11.021 · Cited by 1,358 · see citing works
Baldwin, D. E. (2012) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2011.11.002 · Cited by 610 · see citing works
Sensory aspects of consumer choices for meat and meat products
Resurreccion, A. V. A. (2003) · Meat Science · doi:10.1016/s0309-1740(03)00021-4 · Cited by 405 · see citing works
International Commission on Illumination
Nakamura, Y. (2002) · JOURNAL OF THE ILLUMINATING ENGINEERING INSTITUTE OF JAPAN · doi:10.2150/jieij1980.86.3_174 · Cited by 337 · see citing works
García‐Segovia, P., Andrés-Bello, A., & Martı́nez-Monzó, J. (2006) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.07.010 · Cited by 311 · see citing works
del Pulgar, J. S., Gazquez, A., & Ruiz, J. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.11.024 · Cited by 283 · see citing works
Meat Analogues: Plant based alternatives to meat products- A review
Joshi, V. K., & Kumar, S. (2015) · International Journal of Food and Fermentation Technology · doi:10.5958/2277-9396.2016.00001.5 · Cited by 274 · see citing works
Lin, S., Huff, H. E., & Hsieh, F. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb09454.x · Cited by 268 · see citing works
Roldán, M., Antequera, T., Martı́n, A., Calzada, A. I. M., & Ruiz, J. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.11.014 · Cited by 258 · see citing works
Martens, H. A., Stabursvik, E., & MARTENS, M. (1982) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1982.tb00885.x · Cited by 248 · see citing works
Color and Heat Denaturation of Myoglobin Forms in Ground Beef
Hunt, M. C., Sørheim, O., & Slinde, E. (1999) · Journal of Food Science · doi:10.1111/j.1365-2621.1999.tb15925.x · Cited by 243 · see citing works
Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color
King, N., & Whyte, R. (2006) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00029.x · Cited by 240 · see citing works
Malav, O. P., Talukder, S., Gokulakrishnan, P., & Chand, S. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.689381 · Cited by 212 · see citing works
New research issues in sous-vide cooking
Schellekens, M. (1996) · Trends in Food Science & Technology · doi:10.1016/0924-2244(96)10027-3 · Cited by 206 · see citing works
Laakkonen, E., Wellington, G. H., & SHERBON, J. N. (1970) · Journal of Food Science · doi:10.1111/j.1365-2621.1970.tb12131.x · Cited by 200 · see citing works
Xiong, Y. L. (1994) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399409527665 · Cited by 189 · see citing works
The water‐holding capacity of fresh meat
den Hertog-Meischke, M. J. A., Laack, R. L. J. M. V., & Smulders, F. J. M. (1997) · Veterinary Quarterly · doi:10.1080/01652176.1997.9694767 · Cited by 157 · see citing works
Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork
Christensen, L. B., Ertbjerg, P., Aaslyng, M. D., & Christensen, M. (2011) · Meat Science · doi:10.1016/j.meatsci.2010.12.035 · Cited by 154 · see citing works
Vaudagna, S. R., Sánchez, G. C., Neira, M. S., Insani, E. M., Picallo, A., Gallinger, M. M., & Lasta, J. A. (2002) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2002.00581.x · Cited by 148 · see citing works
Botineştean, C., Keenan, D. F., Kerry, J. P., & Hamill, R. M. (2016) · LWT · doi:10.1016/j.lwt.2016.07.026 · Cited by 125 · see citing works
Palka, K. (2003) · Meat Science · doi:10.1016/s0309-1740(02)00179-1 · Cited by 124 · see citing works
Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle
Ke, S., Huang, Y., Decker, E. A., & Hultin, H. O. (2008) · Meat Science · doi:10.1016/j.meatsci.2008.12.010 · Cited by 121 · see citing works
Sharedeh, D., Gatellier, P., Astruc, T., & Daudin, J.-D. (2015) · Meat Science · doi:10.1016/j.meatsci.2015.07.004 · Cited by 87 · see citing works
Medynski, A., Pospiech, E., & Kniat, R. (2000) · Meat Science · doi:10.1016/s0309-1740(99)00153-9 · Cited by 68 · see citing works
Towards models for the prediction of beef meat quality during cooking
Alain Kondjoyan, B., Köhler, A., Realini, C. E., Portanguen, S., Kowalski, R., Clerjon, S., Gatellier, P., Chevolleau, S., Bonny, J.-M., & Debrauwer, L. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.07.032 · Cited by 66 · see citing works
Oillic, S. S., Lemoine, E., Gros, J., & Alain Kondjoyan, B. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.01.001 · Cited by 64 · see citing works
Mass transfer dynamics during the acidic marination of turkey meat
Goli, T., Bohuon, P., Ricci, J., Trystram, G., & Collignan, A. (2010) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2010.12.010 · Cited by 61 · see citing works
Mozūrienė, E., Bartkienė, E., Krunglevičiūtė, V., Žadeikė, D., Juodeikienė, G., Damašius, J., & Baltušnikienė, A. (2016) · LWT · doi:10.1016/j.lwt.2016.01.061 · Cited by 55 · see citing works
Ergezer, H., & Gökçe, R. (2011) · Journal of Animal and Veterinary Advances · doi:10.3923/javaa.2011.60.67 · Cited by 52 · see citing works
Armstrong, G. A., & McIlveen, H. (2000) · Food Quality and Preference · doi:10.1016/s0950-3293(00)00011-2 · Cited by 52 · see citing works
THERMAL CONDUCTIVITY: LITERATURE DATA COMPILATION FOR FOODSTUFFS
Krokida, M. K., Panagiotou, N. M., Maroulis, Z. B., & Saravacos, G. D. (2001) · International Journal of Food Properties · doi:10.1081/jfp-100002191 · Cited by 46 · see citing works
İşleroğlu, H., Kemerlı-Kalbaran, T., & Kaymak‐Ertekin, F. (2014) · International Journal of Food Properties · doi:10.1080/10942912.2013.833219 · Cited by 41 · see citing works
Nikmaram, P., Yarmand, M. S., Emamjomeh, Z., & Darehabi, H. K. (2011) · Cited by 41 · see citing works
Optimizing the texture and color of sous-vide and cook-vide green bean pods
Iborra‐Bernad, C., Philippon, D., García‐Segovia, P., & Martı́nez-Monzó, J. (2012) · LWT · doi:10.1016/j.lwt.2012.12.001 · Cited by 39 · see citing works
Consumer perception of a non-traditional market on sous-vide dishes
Roascio, A., & Gámbaro, A. (2017) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2017.10.002 · Cited by 38 · see citing works
Mancini, R. A. (2009) · Elsevier eBooks · doi:10.1533/9781845695439.1.89 · Cited by 33 · see citing works
Pérez-Juan, M., Alain Kondjoyan, B., Picouet, P., & Realini, C. E. (2012) · Meat Science · doi:10.1016/j.meatsci.2012.04.020 · Cited by 33 · see citing works
Rondanelli, M., Daglia, M., Meneghini, S., Lorenzo, A. D., Peroni, G., Faliva, M. A., & Perna, S. (2017) · Food Science & Nutrition · doi:10.1002/fsn3.469 · Cited by 32 · see citing works
Szerman, N., Gonzalez, C. B., Sancho, A. M., Grigioni, G., Carduza, F., & Vaudagna, S. R. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.08.013 · Cited by 25 · see citing works
Evolution of pH during immersion of meat protein matrices in acidic marinades
Goli, T., Bohuon, P., Ricci, J., & Collignan, A. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.10.003 · Cited by 23 · see citing works
Latoch, A., Libera, J., & Stasiak, D. M. (2019) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.0642 · Cited by 23 · see citing works
da Silva, F. A. P., Ferreira, V. C. D. S., Madruga, M. S., & Estévez, M. (2016) · International Journal of Food Properties · doi:10.1080/10942912.2016.1263653 · Cited by 19 · see citing works
Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging
Jang, J. D., Seo, G. H., Lyu, E. S., Yam, K. L., & Lee, D. S. (2004) · Food Control · doi:10.1016/j.foodcont.2004.09.017 · Cited by 17 · see citing works
Hwang, I.-H., Lin, C., & Chou, R. R. (2000) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(20000115)80:2 · Cited by 13 · see citing works
Valenzuela‐Melendres, M., Peña‐Ramos, E. A., Juneja, V. K., Camou, J. P., & Cumplido‐Barbeitia, G. (2016) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-15-352 · Cited by 10 · see citing works
Biostatistics: A Computing Approach
Anderson, S. (2011) · Chapman & Hall/CRC eBooks · doi:10.1201/b11668 · Cited by 9 · see citing works
The effect of measurement site on the evaluation of tom breast muscle colour.
Bojarska, U., Batura, J., & Cierach, M. (2003) · Polish Journal of Food and Nutrition Sciences · Cited by 7 · see citing works
Wong, D. W. S. (2017) · Springer eBooks · doi:10.1007/978-3-319-50766-8_9 · Cited by 5 · see citing works
Latoch, A., Libera, J., & Stasiak, D. M. (2019) · Acta Scientiarum Polonorum Technologia Alimentaria · doi:10.17306/j.afs.2019.0642 · Cited by 3 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Fiorentini, M., Kinchla, A. J., & Nolden, A. A. (2020) · Foods · doi:10.3390/foods9091334 · Cited by 398 · see citing works
“Gomez and colleagues [28] tested the effect of changing cooking time and temperature on the color attributes of a ready-to-eat soy meat analog using the sous vide technique, which consists of cooking a vacuum-sealed product at low temperatures in a water bath.”
BackgroundMethodGómez, I., Janardhanan, R., Ibañez, F., & Beriáin, M. (2020) · Foods · doi:10.3390/foods9101416 · Cited by 256 · see citing works
Self-citationGiacalone, D., Clausen, M. P., & Jaeger, S. R. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100919 · Cited by 260 · see citing works
Appiani, M., Cattaneo, C., & Laureati, M. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1268068 · Cited by 162 · see citing works
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
McClements, D. J., Weiß, J., Kinchla, A. J., Nolden, A. A., & Großmann, L. (2021) · Foods · doi:10.3390/foods10020260 · Cited by 153 · see citing works
Wi, G., Bae, J., Kim, H., Cho, Y., & Choi, M.-J. (2020) · Foods · doi:10.3390/foods9040461 · Cited by 141 · see citing works
Enhancing the water holding capacity of model meat analogues through marinade composition
Cornet, S. H. V., Snel, S. J. E., Lesschen, J., van der Goot, A. J., & van der Sman, R. G. M. (2020) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2020.110283 · Cited by 132 · see citing works
Quality and Processability of Modern Poultry Meat
Barbut, S., & Leishman, E. M. (2022) · Animals · doi:10.3390/ani12202766 · Cited by 102 · see citing works
Wen, Y., Kim, H. W., & Park, H. J. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111704 · Cited by 91 · see citing works
Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues
Sun, C., Fu, J., Chang, Y., Li, S., & Fang, Y. (2021) · Food Biophysics · doi:10.1007/s11483-021-09692-w · Cited by 83 · see citing works
Wen, Y., Kim, H. W., & Park, H. J. (2022) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2022.103114 · Cited by 82 · see citing works
Kumari, S., Alam, A. N., Hossain, M. J., Lee, E.-Y., Hwang, Y.-H., & Joo, S.-T. (2023) · Foods · doi:10.3390/foods13010108 · Cited by 79 · see citing works
What are the main sensory attributes that determine the acceptance of meat alternatives?
Starowicz, M., Poznar, K. K., & Zieliński, H. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100924 · Cited by 72 · see citing works
Marination ingredients on meat quality and safety—a review
Rahman, S. M. E., Islam, S., Pan, J., Kong, D., Xi, Q., Du, Q., Yang, Y., Wang, J., Oh, D., & Han, R. (2023) · Food Quality and Safety · doi:10.1093/fqsafe/fyad027 · Cited by 56 · see citing works
Haghighi, H., Belmonte, A., Masino, F., Minelli, G., Fiego, D. P. L., & Pulvirenti, A. (2021) · Applied Sciences · doi:10.3390/app11073189 · Cited by 49 · see citing works
Structure analysis and quality evaluation of plant‐based meat analogs
Fu, J., Sun, C., Chang, Y., Li, S., Zhang, Y., & Fang, Y. (2022) · Journal of Texture Studies · doi:10.1111/jtxs.12705 · Cited by 48 · see citing works
Plant-based meat analogs: color challenges and coloring agents
Wu, H.-Z., Sakai, K., Zhang, J.-N., & Mcclements, D. (2024) · Food, Nutrition and Health · doi:10.1007/s44403-024-00005-w · Cited by 39 · see citing works
Sous vide processing: a viable approach for the assurance of microbial food safety
Onyeaka, H. N., Nwabor, O. F., Jang, S., Obileke, K. C., Hart, A., Anumudu, C. K., & Miri, T. (2022) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.11836 · Cited by 41 · see citing works
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism
Zhang, X., Zhu, L., Song, L., Li, S., Shi, S., Liu, H., Wu, J., Si, K., Gong, T., & Liu, H. (2022) · Meat Science · doi:10.1016/j.meatsci.2022.109043 · Cited by 40 · see citing works
Current status and future trends of sous vide processing in meat industry; A review
Thathsarani, A. P. K., Alahakoon, A. U., & Liyanage, R. P. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.10.009 · Cited by 39 · see citing works
Sabzipour, F., Mirzapour‐Kouhdasht, A., Khodaei, D., Taghizadeh, M. S., & García‐Vaquero, M. (2022) · Polymers · doi:10.3390/polym14163371 · Cited by 28 · see citing works
Tenderness in meat and meat alternatives: Structural and processing fundamentals
Xie, H., & Großmann, L. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70033 · Cited by 27 · see citing works
Structural changes in local Thai beef during sous-vide cooking
Supaphon, P., Kerdpiboon, S., Vénien, A., Loison, O., Sicard, J., Rouel, J., & Astruc, T. (2021) · Meat Science · doi:10.1016/j.meatsci.2021.108442 · Cited by 26 · see citing works
Lee, J.-S., & Han, J. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113832 · Cited by 25 · see citing works
Consumer Values, Attitudes, and Behavior towards Plant-Based Alternatives
Park, C.-I., & Namkung, Y. (2024) · Foods · doi:10.3390/foods13162561 · Cited by 25 · see citing works
Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat
Vișan, V.-G., Chiș, M. S., Păucean, A., Mureşan, V., Pușcaș, A., Stan, L., Vodnar, D. C., Dulf, F. V., Ţibulcă, D., Vlaic, B. A., et al. (2021) · Foods · doi:10.3390/foods10092012 · Cited by 24 · see citing works
Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins
Chen, Z., Gurdian, C. E., Sharma, C., Prinyawiwatkul, W., & Torrico, D. D. (2021) · Foods · doi:10.3390/foods10112537 · Cited by 20 · see citing works
Wereńska, M., Wołoszyn, J., Okruszek, A., Marcinkowska, W., & Haraf, G. (2022) · Poultry Science · doi:10.1016/j.psj.2022.102337 · Cited by 19 · see citing works
Elaboration of dimensional quality in 3D-printed food: Key factors in process steps.
Wen, Y.-X., Che, Q.-T., Wang, S.-Y., Park, H., & Kim, H. W. (2023) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13267 · Cited by 20 · see citing works
A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods
Tireki, S., Balkaya, M., Erdem, D. E., Coşkun, G., Gunay, E., & Cekirge, M. (2024) · Food Reviews International · doi:10.1080/87559129.2024.2370944 · Cited by 16 · see citing works
Effectiveness of selected pre-enrichment broths for the detection of Salmonella spp. in meat analogs
Sampson, G. L., Ruelle, S. B., Phan, L., Williams-Hill, D. M., & Hellberg, R. S. R. (2022) · Food Control · doi:10.1016/j.foodcont.2022.109282 · Cited by 16 · see citing works
Gürbüz, B. N., Pastrana, L. M., Pereira, R. N., & Cerqueira, M. A. (2025) · Foods · doi:10.3390/foods14030498 · Cited by 15 · see citing works
Yuan, J., Yang, C., Cao, J., & Zhang, L. (2024) · Foods · doi:10.3390/foods13081215 · Cited by 11 · see citing works
The effect of corn starch and transglutaminase on quality improvement of soybean-based analog rice
Sutrisno, A., Suloi, A. N. F., Murtini, E. S., & Bahmid, N. A. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100407 · Cited by 11 · see citing works
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception
Rodrigues, S. S. Q., Leite, A., Vasconcelos, L., & Teixeira, A. D. C. (2024) · Foods · doi:10.3390/foods13223642 · Cited by 11 · see citing works
Aberoumand, A., & Aminimehr, A. (2023) · Food Science & Nutrition · doi:10.1002/fsn3.3745 · Cited by 11 · see citing works
Haq, I. U., Asghar, B., Manzoor, A., Ali, S., Nauman, K., Ahmad, S., Hopkins, D. L., & Nasir, J. (2023) · Meat Science · doi:10.1016/j.meatsci.2023.109417 · Cited by 11 · see citing works
Interdisciplinary methods for analysing food matrix structures of hybrid cell-based meats: A review
Ogilvie, O. J., Bennie, R. Z., Trlin, H. J. F., Loo, L. S. W., Zhou, H., Jin, A., Oh, J. K., Dobson, R. C. J., Yu, H., & Domigan, L. J. (2023) · Food Structure · doi:10.1016/j.foostr.2023.100361 · Cited by 10 · see citing works
Recent Developments in Sensory Assessment and Consumer Preference Techniques
Bareen, M. A., Prasannakumaran, K. M., & Sahu, J. K. (2025) · Food engineering series · doi:10.1007/978-3-031-75834-8_14 · Cited by 10 · see citing works
Kalahrodi, M. M., Baghaei, H., Emadzadeh, B., & Bolandi, M. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15691 · Cited by 10 · see citing works
Ceylan, Z., Ünal, K., Kutlu, N., Meral, R., Balcı, B. A., & Doğu-Baykut, E. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16538 · Cited by 10 · see citing works
Patil, K., Adhikari, M., Rubinelli, P. M., Desiree, K., Vierck, K. R., & Acuff, J. C. (2024) · Journal of Food Protection · doi:10.1016/j.jfp.2024.100252 · Cited by 9 · see citing works
The meat mimicry dilemma in the sensory acceptance of plant-based meat analogue: A systematic review
da Silva, B. D., Marques, J. M. D. C., & Conte‐Júnior, C. A. (2025) · Food and Humanity · doi:10.1016/j.foohum.2025.100734 · Cited by 7 · see citing works
Quality of Pork Loin Subjected to Different Temperature–Time Combinations of Sous Vide Cooking
Kurp, L., & Danowska‐Oziewicz, M. (2024) · Applied Sciences · doi:10.3390/app14209562 · Cited by 7 · see citing works
Okpala, C. O. R., Juchniewicz, S., Leicht, K., Korzeniowska, M., & Guiné, R. P. F. (2023) · PeerJ · doi:10.7717/peerj.15116 · Cited by 5 · see citing works
Chemical composition and cooking-induced physicochemical changes in plant-based and meat burgers
de Vargas, V. H., Baldessarelli, A. M., Rodrigues, E., Mercali, G. D., & Marczak, L. D. F. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118292 · Cited by 4 · see citing works
Yang, J., Shi, S., Wang, P., Li, G. P., Wang, H. Y., Wu, W. L., Luo, Z., Gao, Q. Y., & Liu, Z. D. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101713 · Cited by 4 · see citing works
Spoilage characteristics of sous-vide beef caused by Clostridium estertheticum
Dorn‐In, S., El-Seniti, R., & Schwaiger, K. (2025) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2025.111069 · Cited by 4 · see citing works
Ilić, J., van den Berg, M. A., & Oosterlinck, F. (2021) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/854/1/012036 · Cited by 4 · see citing works
Berdigaliuly, S., Baybolova, L. K., Davydenko, N., Kulazhanov, T. K., KULAZHANOV, Y., Čapla, J., & Zajác, P. (2022) · Potravinarstvo Slovak Journal of Food Sciences · doi:10.5219/1719 · Cited by 4 · see citing works
Sensory Qualities of Plant Protein Foods
Kai, K., Nolden, A. A., & Kinchla, A. J. (2022) · Springer eBooks · doi:10.1007/978-3-030-91206-2_11 · Cited by 4 · see citing works
Han, Q., Sheng, G., Bai, H., Xu, X., Wei, X., & Zhou, Q. (2025) · European Food Research and Technology · doi:10.1007/s00217-025-04845-4 · Cited by 3 · see citing works
Hoxha, L., Sucic, I., Taherzadeh, M. J., & Marangon, M. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.104409 · Cited by 3 · see citing works
Hua, L., & Luo, Y. (2025) · CyTA - Journal of Food · doi:10.1080/19476337.2025.2599598 · Cited by 3 · see citing works
Application of Multi-criteria Decision Making Techniques in Sensory Evaluation of Food Analogues
Arslan, E., Dedebaş, T., & Hastaoğlu, E. (2024) · Springer eBooks · doi:10.1007/978-3-031-69872-9_13 · Cited by 3 · see citing works
Lankatillake, C., Dias, D., & Huynh, T. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-89842-3.00008-7 · Cited by 3 · see citing works
Zahidah, W. Z. W. N., Deli, R. A., Adzaly, N. Z., Norhida Arnieza, M., & Hashim, M. F. (2024) · Asian Food Science Journal · doi:10.9734/afsj/2024/v23i5711 · Cited by 3 · see citing works
Vignesh, K., Wadikar, D. D., Yadav, D. K., Mahesh, C., & Semwal, A. D. (2025) · Discover Food · doi:10.1007/s44187-025-00356-z · Cited by 3 · see citing works
Khan, I. U., Soni, A., Joshi, S. S., Khan, T., Siddiqui, T., & Khan, M. U. (2025) · Springer eBooks · doi:10.1007/978-3-031-78215-2_19 · Cited by 2 · see citing works
Effects of frozen storage on the quality and volatile flavor components of duck breast
Zhang, L., Wang, Y., Kim, M. J., & Hwang, I. (2025) · Food and Life · doi:10.5851/fl.2500018 · Cited by 1 · see citing works
Impact of Bromelain‐Enriched Pineapple Stem Marination and Sous Vide Processing on Goose Breast Meat
Yerlikaya, S., Erdem, N., Gökmen, S., & Poçan, H. B. (2026) · Journal of Food Process Engineering · doi:10.1111/jfpe.70628 · Cited by 1 · see citing works
Influence of heat treatment methods on the color characteristics of meat
Namsaraeva, Z. M., Khamaganova, I. V., & Damdinova, T. T. (2021) · Proceedings of the Voronezh State University of Engineering Technologies · doi:10.20914/2310-1202-2021-2-164-168
Ng, G. X. P., Theng, A. H. P., Ng, F. S. K., Ong, D. S. M., Ong, K. S., Lim, P. Y., Madathummal, M. C., & Chiang, J. H. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4599467
Role of Lipids and Proteins as Additives in Sensory and Functionality Enhancers in Food Systems
Maheeka Weerawarna, N. R. P. (2024) · Royal Society of Chemistry eBooks · doi:10.1039/9781839167980-00109
Wang, Z., Zhang, M., MUJUMDAR, A. S., & Lin, J. (2025) · Food Reviews International · doi:10.1080/87559129.2025.2553684
Arteaga-Cabrera, E., Escobar-Escobar, L., Osorio, O., & Gómez‐Salazar, J. A. (2025) · Foods · doi:10.3390/foods14223887
Ji, D., Zhou, Y., Li, S., Xu, P., Zhu, K., Wang, R., Duan, L., & Qiao, M. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103293
Kęska, P., Stadnik, J., Kuśmierczyk, S., & Kwiecińska, A. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04562-0
- Authors
- Gómez, I., Ibañez, F. C., & Beriain, M. J.
- Affiliations
- Universidad de Burgos (ES)
- Research Institute for Innovation & Sustainable Development in Food Chain, (IS-FOOD), Universidad Pública de Navarra, Pamplona, Spain
- Universidad Pública de Navarra (UPNA) (ES)
- Corresponding author
- Beriain, María José
- Venue
- International Journal of Food Properties
- Publisher
- Informa UK Limited
- Published
- 2019-01
- Volume
- 22
- Issue
- 1
- Pages
- 1693-1708
- ISSN
- 1094-2912 (ISSN-L)
- 1532-2386
- OpenAlex
- W2978812996
- Cited by
- 68
- References
- 52
- Citations by year
- 2026: 2 · 2025: 15 · 2024: 12 · 2023: 10 · 2022: 16 · 2021: 9 · 2020: 4
- FWCI
- 5.90
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- International Journal of Food Properties (publishedVersion, cc-by)
- Academica-e (Universidad Pública de Navarra) (submittedVersion, cc-by)
- Repositorio Institucional de la Universidad de Burgos (University of Burgos) (submittedVersion, cc-by)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- sous vide cooking, ready-to-eat meat products, meat substitutes, beef, marination, beer, cooking temperature, cooking time, cooking loss, shear force, color, sensory properties, odor
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
