Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

(2014) Qing-quan Fu et al.   Food and Bioprocess Technology

Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging1

(2014) Y. Yin et al.   JOURNAL OF ANIMAL SCIENCE

The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere

(2014) Rebecca M. Delles et al.   MEAT SCIENCE

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

(2013) Ciara K. McDonnell et al.   MEAT SCIENCE

Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide

(2013) W. Zhang et al.   POULTRY SCIENCE

Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage

(2013) Sisse Jongberg et al.   Food Packaging and Shelf Life

Influence of oxidation on myofibrillar proteins degradation from bovine via μ-calpain

(2012) Mei Xue et al.   FOOD CHEMISTRY

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

(2011) P.I. Zakrys-Waliwander et al.   FOOD CHEMISTRY

Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging

(2011) Shan Xiao et al.   JOURNAL OF FOOD SCIENCE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Higher drip loss is associated with protein oxidation

(2011) S. Traore et al.   MEAT SCIENCE

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan 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 oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere – Effect on shear force, calpain activity, desmin degradation and protein oxidation

(2009) Gunilla Lindahl et al.   MEAT SCIENCE

Disulfide bond within µ-calpain active site inhibits activity and autolysis

(2008) René Lametsch et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

(2008) Qiaofen Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility

(2007) Véronique Santé-Lhoutellier et al.   MEAT SCIENCE