Aaslying, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., and Andersen, H. J. (2003) Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual. Prefer. 14, 277-288.
AOAC. (2005) Official methods of analysis of AOAC. 18th Ed. Association of Official Analytical Chemists. Gaithersburg, Maryland, USA.
Baldwin, D. E. (2012) Sous vide cooking: A review. Int. J. Gastronomy Food Sci. 1, 15-30.
Beltran, E., Pla, R., Yuste, J., and Mor-Mur, M. (2003) Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci. 64, 19-25.
Church, I. J. and Parsons, A. L. (1993) Review: sous vide cook-chill technology. Int. J. Food Sci. Tech. 28, 563-574.
Church, I. J. and Parsons, A. L. (2000) The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods. Int. J. Food Sci. Tech. 35, 155-162.
Conway, E. J. (1950) Microdiffusion Analysis and Volumetric Error, 3rd ed. London: Crosby Lockwood and Son.
Creed, P. G. (1995) The sensory and nutritional quality of sous vide foods. Food Control. 6, 45-52.
Creed, P. G. (1998) Sensory and nutritional aspects for sous vide processed food. In: Sous Vide and Cook-Chill Processing for the Food Industry (edited by S. Ghazala). Gaithersburg, MD: Aspen.
Jayasena, D. D., Ahn, D. U., Nam, K. C., and Jo, C. (2013) Flavor chemistry of chicken meat: A review. Asian-Aust. J. Anim. Sci. 26, 732-742.
Jin, S. K., Kim, I. S., Kim, S. J., Jeong, K. J., Choi, Y. J., and Hur, S. J. (2007) Effect of muscle type and washing times on physic-chemical characteristics and qualities of surimi. J. Food Eng. 81, 618-623.
Jouki, M. and Khazaei, N. (2011) Effects of storage time on some characteristics of packed camel meat in low temperature. Int. J. Ani. Vet. Adv. 3, 460-464.
Juneja, V. K. (2006) Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. Food Microbiol. 23, 105-111.
Jung, S., Choe, J. H., Kim, B., Yun, H., Kruk, Z. A., and Jo, C. (2010) Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Sci. 86, 520-526.
Khan, A. W. and Van Den Berg, L. (2006) Changes in chicken muscle proteins during cooking and subsequent frozen storage, and their significance in quality. J. Food Sci. 30, 151-153.
Kieffer, K. J., Claus, J. R., and Wang, H. (2000) Inhibition of pink color development in cooked, uncured ground turkey by the addition of citric acid. J. Muscle Food 11, 235-243.
Maeng, G. J., Hwang, D., and Lee, Y. W. (2007) Investigation of meat quality characteristics using by spectroscopic methods in visible region. Proceeding of 2007 KIMICS (Korean Institute of Maritime Information and Communication Sciences) Integrated Conference. 11, 452-454.
Min, B., Nam, K. C., Cordray, J., and Ahn, D. U. (2008) Endogenous factors affecting oxidative stability of beef loin, pork loin and chicken breast and thigh meats. J. Food Sci. 73, C439-C446.
Ng, C. S. (1987) Determination of trimethylamine oxide (TM AO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway’s method. In: laboratory Mannual on Analytical Methods and Procedure for Fish and Fish Products (edited by H. Hasegawa). pp. B3.1-B3.8. Singapore: Southeast Asian Fisheries Development Center.
Nkere, C. K., Ibe, N. I., and Iroegbu, C. U. (2011) Bacteriological quality of foods and water sold by vendors and in restaurants in Nsukka, Enugu State, Nigeria: A comparative study of three microbiological methods. J. Health Popul. Nutr. 29, 560-566.
Odonkor, S. T. and Ampofo, J. K. (2013) Escherichia coli as an indicator of bacteriological quality of water: An overview. Microbiol. Res. 4, 5-12.
Oh, K. S., Kim, H. Y., and Ko, S. H. (2006) Evaluation of the quality of simmered chicken in soy sauce prepared with the sous vide cook-chill system and conventional cook-chill system. Korean J. Food Cookery Sci. 23, 617-625.
Onibi, G. E. and Osho, I. B. (2007) Oxidative stability and bacteriological assessment of meat from broiler chicken fed diets containing Hibiscus sabdariffa calyces. African J. Biotechnol. 6, 2721-2726.
Ramane, K., Galoburda, R., Klava, D., and Dukalska, L. (2010) Physical-chemical evaluation of sous vide cooked parents stock hen and broiler breast meat during refrigerated storage. In Research for Rural Development 2010: Annual 16th International scientific conference, Jelgava, 19-21 May 2010, Vol. 1 (pp. 159-162). Jelgava, Latvia: Latvia University of Agriculture.
Rawdkuen, S., Jongjareonrak, A., Phatcharat, S., and Benjakul, S. (2010) Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage. Int. J. Food Sci. Technol. 45, 985-994.
Renna M., Gonnella, M., Giannino, D., and Santamaria, P. (2014) Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods. J. Sci. Food Agric. 94, 656-665.
Sampaio, G. R., Saldanha, T., Soares, R. A. M., and Torres, E. A. F. S. (2012) Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chem. 135, 1383-1390.
Sawaya, W. N., Aburuwaida, A. S., Hussain, A. J., Khalafawi, M. S., and Dashti, B. H. (1993) Shelf-life of vacuum-packaged eviscerated broiler carcasses under simulated market storage conditions. J. Food Safety 13, 305-321.
Schafheitle, J. M. (1990) The sous vide system for preparing chilled meals. Brit. Food J. 92, 23-27.
Sen, A. R., Naveena, B. M., Muthukumar, M., and Vaithiyanathan, S. (2014) Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. J. Food Sci. Technol. 51, 970-975.
Sikorski, Z.-E., Kolakowska, A., and Burt, J. R. (1990) Postharvest biochemical and microbial changes. In Z.-E. Sikorski (Ed.), Seafood: Resources, Nutritional Composition and Preservation (pp. 55-76). Boca Raton: CRC.
Snyder, H. E. (2006) Analysis of pigments at the surface of fresh beef with reflectance spectrophotometry. J. Food Sci. 30, 457-463.
Solberg, M., Buckalew, J. J., Chen, C. M., Chaffner, D. W., O'Neil, K., McDowell, J., Post, L. S., and Boderck, M. (1990) Microbiological safety assurance system for foodservice facilities. J. Food Technol. 44, 68-73.
Tornberg, E. (2005) Effects of heat on meat proteins - implications on structure and quality of meat products. Meat Sci. 70, 493-508.
Vaudagna, S. R., Sanchez, G., Neira, M. S., Insani, E. M., Picallo, A. B., Gallinger, M. M., and Lasta, J. A. (2002) Sous vide cooked beef muscles: Effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. Int. J. Food Sci. Technol. 37, 425-441.
Wang, S. H., Chang, M. J., and Chen, T. C. (2004) Shelf-life and microbiological profiler of chicken wing products following sous vide treatment. Int. J. Poultry Sci. 5, 326-332.
Wang, Y. and Beydoun, M. A. (2009) Meat consumption is associated with obesity and central obesity among US adults. Int. J. Obes (Lond). 33, 621-628.
Witte, V. C., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of port and beef during storage. J. Food Sci. 35, 582-585.
Xiao, S., Zhang, W. G., Lee, E. J., and Ahn, D. U. (2013) Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging. Animal Industry Report: AS 659, ASL R2763.