Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing

Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days

(2016) Joanna Łopacka et al.   MEAT SCIENCE

On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

(2016) Jiao Liu et al.   MEAT SCIENCE

Proteolysis Process in Fermented Sausage Model Systems As Studied by NMR Relaxometry

(2015) Ana Belén García García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between water-holding capacity and protein denaturation in broiler breast meat1

(2015) B. Bowker et al.   POULTRY SCIENCE

Effects of Oxidation on Water Distribution and Physicochemical Properties of Porcine Myofibrillar Protein Gel

(2014) Yin Li et al.   Food Biophysics

Effects of postmortem storage time on color and mitochondria in beef

(2014) R.A. Mancini et al.   MEAT SCIENCE

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Temperature induced denaturation of myosin: Evidence of structural alterations of myosin subfragment-1

(2014) Jiao Liu et al.   MEAT SCIENCE

Monitoring Protein Structural Changes and Hydration in Bovine Meat Tissue Due to Salt Substitutes by Fourier Transform Infrared (FTIR) Microspectroscopy

(2011) Nebojsa Perisic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

(2011) M.M. Farouk et al.   MEAT SCIENCE

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

(2010) Yuan H. Kim et al.   MEAT SCIENCE

Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

(2009) Y.M. Choi et al.   Livestock Science

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE