Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

(2015) Huijuan Yang et al.   Innovative Food Science & Emerging Technologies

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

(2015) Huijuan Yang et al.   MEAT SCIENCE

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties

(2014) Muhammad Ammar Khan et al.   FOOD RESEARCH INTERNATIONAL

Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties

(2013) John E. Hayes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High hydrostatic pressure/temperature modeling of frankfurter batters

(2013) Filip Tintchev et al.   MEAT SCIENCE

The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

(2013) Claire C. O'Flynn et al.   MEAT SCIENCE

Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing

(2012) G. Villamonte et al.   Innovative Food Science & Emerging Technologies

Quality considerations with high pressure processing of fresh and value added meat products

(2012) Bajo Bajovic et al.   MEAT SCIENCE

Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

(2011) Jacky T.Y. Chan et al.   Innovative Food Science & Emerging Technologies

The role of rabbit meat as functional food

(2011) Antonella Dalle Zotte et al.   MEAT SCIENCE

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

(2010) Ru Liu et al.   FOOD HYDROCOLLOIDS

The effects of high pressure processing on pork quality, palatability, and further processed products

(2010) C.M. Souza et al.   MEAT SCIENCE

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

(2009) Anita L. Sikes et al.   Innovative Food Science & Emerging Technologies

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY