AOAC, 2000, Moisture content. 950.46, protein content in meat. 928.08, ashes content. 920.153, in Official Methods of Analysis (17th ed.) (Association of Official Analytical Chemists, Gaithersburg, Maryland).
AOAC, 1997, Official methods of analysis (16th ed.) (Association of Official Analytical Chemists, Washington, DC).
Ayadi, M.A., Kechaou, A., Makni, I., and Attia, H., Influence of carrageenan addition on turkey meat sausages properties, J Food Eng, in press (doi:10.1016/j.jfoodeng.2009.01.033).
Bacikava O., and Klein S. The role of thermal diffusivity in the rationalisation of meat products cooling. Sci Pap Prague Inst Chem Technol 50 (1979) 173-185
Carciofi B.A.M., Faistel J., Aragao G.M.F., and Laurindo J.B. Determination of thermal diffusivity of mortadella using actual cooking data. J Food Eng 55 (2002) 89-94
Carslaw H.S., and Jaeger J.C. Conduction of Heat in Solids (1959), Oxford University Press, Oxford
Claus J.R., Hunt M.C., Kastner C.L., and Kropf D.H. Low-fat, high added water bologna: effects of massaging, preblending, and time of addition of water and fat on physical and sensory characteristics. J Food Sci 55 (1990) 338-341
Dickenson R.V., and Read R.B. Thermal diffusivity of meats. Trans ASHRAE 81 (1975) 356-364
FDA-CFSAN, 2003, U.S. Food and Drug Administration. Centre for Food Safety and Applied Nutritions. Cook it safely. Available from: .
Feng J., and Xiong Y.L. Interaction of myofibrillar and preheated soy proteins. J Food Sci 67 8 (2002) 2851-2856
Kong J.-Y., Yano T., King J.-D., Bac S.K., Kim M.-Y., and Kong I.-S. Prediction of effective thermal diffusivity of fish and meats. Biosci Biotechnol Biochem 58 11 (1994)
Lund D. Predicting the impact of food processing on food constituents. J Food Eng 56 (2003) 113-117
Markowski M., Bialobrzewski I., and Cierach M.P. Determination of thermal diffusivity of Lyoner type sausages during water bath cooking and cooling. J Food Eng (2004) 591-598
Pittia P., Furlanetto R., Maifreni M., Tassan Mangina F., and Dalla Rosa M. Safe cooking optimisation by F-value computation in a semi-automatic oven. Food Control 19 (2008) 688-697
Sheridian P.S., and Shilton N.C. Determination of the thermal diffusivity of ground beef patties under infrared radiation oven-shelf cooling. J Food Eng 52 (2002) 39-45
Siripon K., Tansakul A., and Mittal G.S. Heat transfer modelling of chicken cooking in hot water. Food Res Int 40 (2007) 923-930
Sze-Tao K.W.C., and Shate S.K. Walnuts (Junglans regia L): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility. J Sci Food Agric 80 (2000) 1393-1401
Tavman S., Tavman O.H., and Evcin S. Measurement of thermal diffusivity of granular food materials. Int Commun Heat Mass Transfer 24 5 (1997) 945-953
Torley P.J., D'Arcy B.R., and Trout G.R. The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork. Meat Sci 55 (2000) 451-462
