Effect of Sodium Chloride on the Properties of Ready-to-Eat Pressure-Induced Gel-Type Chicken Meat Products

A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting

(2015) Xiao Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

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

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

Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

(2013) L. Marchetti et al.   MEAT SCIENCE

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

(2013) Margit Dall Aaslyng et al.   MEAT SCIENCE

Functional ingredients for poultry meat products

(2013) Massimiliano Petracci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels

(2012) Lili Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

(2012) Frédérique Duranton et al.   JOURNAL OF FOOD SCIENCE

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio

(2012) S.R. Vaudagna et al.   MEAT SCIENCE

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

(2012) Alberto Grossi et al.   MEAT SCIENCE

Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

(2012) Ai Tokifuji et al.   MEAT SCIENCE

The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat

(2011) Dileep A. Omana et al.   FOOD CHEMISTRY

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

(2011) Jun-Hua Shao et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of various salt levels and different dairy proteins in combination with microbial transglutaminase on the quality characteristics of restructured pork ham

(2011) Hong C. Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

RELATION BETWEEN PROTEIN CHARACTERISTICS AND TPA TEXTURE CHARACTERISTICS OF CRISP GRASS CARP (CTENOPHARYNGODON IDELLUS C. ET V) AND GRASS CARP (CTENOPHARYNGODON IDELLUS)

(2011) WAN-LING LIN et al.   JOURNAL OF TEXTURE STUDIES

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

(2011) Kathrine Holmgaard Bak 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

Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy

(2009) Hainer Wackerbarth et al.   FOOD CHEMISTRY

Effect of soy protein substitution for sodium caseinate on the transglutaminate-induced cold and thermal gelation of myofibrillar protein

(2009) Koo B. Chin et al.   FOOD RESEARCH INTERNATIONAL

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

High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

(2009) Xiang Dong Sun et al.   JOURNAL OF FOOD SCIENCE

Raman Spectroscopy for Monitoring Protein Structure in Muscle Food Systems

(2008) Ana M. Herrero   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

(2008) Ramón Cava et al.   Innovative Food Science & Emerging Technologies

Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition

(2008) A. M. Herrero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts

(2008) Alfonso Totosaus et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2008) Ru Liu et al.   MEAT SCIENCE

Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy

(2007) Ignacio Sánchez-González et al.   FOOD CHEMISTRY