Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities

(2020) Qiang Xiong et al.   POULTRY SCIENCE

Ultrasound for pectinase modification: an investigation into potential mechanisms

(2020) Xiaobin Ma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein degradation and structure changes of beef muscle during superchilled storage

(2020) Xiao Lu et al.   MEAT SCIENCE

Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions

(2019) M M Metheny et al.   POULTRY SCIENCE

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

(2019) Fengying Chen et al.   ULTRASONICS SONOCHEMISTRY

Characteristics and properties of goat meat gels as affected by setting temperatures

(2018) Sulaiman Mad-Ali et al.   FOOD CHEMISTRY

Changes in calpain activity, protein degradation and microstructure of beef M. semitendinosus by the application of ultrasound

(2018) Anran Wang et al.   FOOD CHEMISTRY

Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp

(2018) Lihong Ge et al.   FOOD RESEARCH INTERNATIONAL

Application of high temperature (14 °C) aging of beef M . semimembranosus with low-dose electron beam and X-ray irradiation

(2018) So Yeon Kim et al.   MEAT SCIENCE

Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle

(2018) Qixing Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Kinetic modeling of polyphenoloxidase inactivation during thermal-assisted high pressure processing in black tiger shrimp ( Penaeus monodon )

(2017) Barjinder Pal Kaur et al.   FOOD CONTROL

Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters

(2017) Zhongyuan Zhang et al.   ULTRASONICS SONOCHEMISTRY

Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

(2017) Huhu Wang et al.   Frontiers in Microbiology

Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon)

(2016) Thomas Verhaeghe et al.   FOOD CHEMISTRY

Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat

(2016) Monil A. Desai et al.   POULTRY SCIENCE

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Emerging Seafood Preservation Techniques to Extend Freshness and Minimize Vibrio Contamination

(2016) Jennifer Ronholm et al.   Frontiers in Microbiology

Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp (Ctenopharyngodon idella) fillets

(2015) Lihong Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

(2014) Lihong Ge et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Catalytic properties and polymorphism of serine endopeptidases from the midgut gland of the brown shrimp Crangon crangon (Decapoda, Caridea)

(2012) Reinhard Saborowski et al.   MARINE BIOLOGY

The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments

(2012) X.-f. Cheng et al.   ULTRASONICS SONOCHEMISTRY

The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage

(2011) Kusaimah Manheem et al.   FOOD CHEMISTRY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers

(2010) Danilo Ercolini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

(2009) Allan E. Wilhelm et al.   FOOD CHEMISTRY

Tenderness – An enzymatic view

(2009) Caroline M. Kemp et al.   MEAT SCIENCE