Rozita Vaskoska
Honorary Senior Fellow
School of Agriculture, Food and Ecosystem Sciences
10 Scholarly works
0 Projects
HIGHLIGHTS
2022
Journal article
The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)
DOI: 10.1016/j.meatsci.2021.1087292021
Journal article
Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types
DOI: 10.1016/j.meatsci.2021.1085212021
Journal article
Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals
DOI: 10.1016/j.tifs.2021.03.0242021
Journal article
Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study
DOI: 10.1016/j.foodchem.2020.1285442021
Journal article
Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus, biceps femoris and psoas major during heating
DOI: 10.1016/j.meatsci.2020.1083392020
Journal article
Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef
DOI: 10.3390/foods90912892020
Journal article
Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements
DOI: 10.1007/s11947-020-02421-0
RECENT SCHOLARLY WORKS
2019
Journal article
The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat
DOI: 10.1016/j.meatsci.2019.1078802017
Journal article
Systematic review of emerging and innovative technologies for meat tenderisation
DOI: 10.1016/j.meatsci.2017.04.2412017
Book Chapter
Cooking and Novel Postmortem Treatments to Improve Meat Texture
DOI: 10.1016/B978-0-08-100593-4.00016-3