Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Effects of temperature and method of heat treatment on myofibrillar proteins of pork

(2013) Dragan Vujadinovic et al.   Chemical Industry & Chemical Engineering Quarterly

Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory

(2013) R.G.M. van der Sman   MEAT SCIENCE

Engineering processes in meat products and how they influence their biophysical properties

(2013) E. Tornberg   MEAT SCIENCE

Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork

(2013) Gap-Don Kim et al.   MEAT SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

(2012) Line Christensen et al.   MEAT SCIENCE

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

(2011) Line Christensen et al.   MEAT SCIENCE

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

(2011) José Sánchez del Pulgar et al.   MEAT SCIENCE

Theoretical aspects of water-holding in meat

(2010) E. Puolanne et al.   MEAT SCIENCE

Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity

(2010) Alessio Di Luca et al.   MEAT SCIENCE

Collagen Structure and Stability

(2009) Matthew D. Shoulders et al.   Annual Review of Biochemistry

Second Harmonic Generation Microscopy: A Tool for Spatially and Temporally Resolved Studies of Heat Induced Structural Changes in Meat

(2009) Dagmar A. Brüggemann et al.   Food Biophysics

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

(2009) C. Vieira et al.   MEAT SCIENCE

Thermal unfolding and aggregation of actin

(2008) Dmitrii I. Levitsky et al.   FEBS Journal