Cook My Meat, An Online Simulator That Calculates the Heat Transfer Through Various Kinds of Meats

MIT students Kate Roe, Laura Breiman, and Marissa Stephens worked together in 2013 to create "Cook My Meat," a handy online cooking simulator that allows

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Sous Vide Cook Temperature Alters the Physical Structure and Lipid Bioaccessibility of Beef Longissimus Muscle in TIM-1

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Developing a novel protocol for ready-to-eat beef sausage using superheated water (SW)-assisted radio frequency (RF) heating - ScienceDirect

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Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach