Effects of protein oxidation on the texture and water-holding of meat: a review

Unsaturated fat fraction from lard increases the oxidative stability of minced pork

(2018) Miao Liu et al.   MEAT SCIENCE

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

(2018) Yulong Bao et al.   MEAT SCIENCE

Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

(2017) Hang Wang et al.   FOOD CHEMISTRY

Influence of modified atmosphere packaging on protein oxidation, calpain activation and desmin degradation of beef muscles

(2017) Qing-quan Fu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of reduction of oxygen concentration in modified atmosphere packaging on bovine M. longissimus lumborum and M. gluteus medius quality traits

(2017) Joanna Łopacka et al.   MEAT SCIENCE

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

(2017) Mingcheng Zhang et al.   MEAT SCIENCE

Relationship between proteolysis and water-holding of myofibrils

(2017) Zhen Zeng et al.   MEAT SCIENCE

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

(2017) Damian Conrad Frank et al.   MEAT SCIENCE

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

(2017) Małgorzata Moczkowska et al.   MEAT SCIENCE

Muscle structure, sarcomere length and influences on meat quality: A review

(2017) Per Ertbjerg et al.   MEAT SCIENCE

Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage

(2017) Francesca Soglia et al.   POULTRY SCIENCE

Novel DNPH-based method for determination of protein carbonylation in muscle and meat

(2016) Francesca Soglia et al.   FOOD CHEMISTRY

The molecular chaperone Hsp70 promotes the proteolytic removal of oxidatively damaged proteins by the proteasome

(2016) Sandra Reeg et al.   FREE RADICAL BIOLOGY AND MEDICINE

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

(2016) Jiao Liu et al.   MEAT SCIENCE

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

(2016) Yulong Bao et al.   MEAT SCIENCE

Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks

(2016) Xiaoyin Yang et al.   MEAT SCIENCE

Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters

(2015) Rajesh V. Wagh et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

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

(2015) Lin Chen et al.   Food and Bioprocess Technology

Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

(2015) Yulong Bao et al.   MEAT SCIENCE

Effect of radiation processing on meat tenderisation

(2015) Sweetie R. Kanatt et al.   RADIATION PHYSICS AND CHEMISTRY

Influence of storage period and packaging methods on quality attributes of fresh beef steaks

(2014) Aytunga Bağdatli et al.   CyTA-Journal of Food

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications

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

Protein Thiols Undergo Reversible and Irreversible Oxidation during Chill Storage of Ground Beef as Detected by 4,4′-Dithiodipyridine

(2014) Tine Rysman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electrostatic forces or structural scaffolding: What stabilizes the lattice spacing of relaxed skinned muscle fibers?

(2014) David A. Smith   JOURNAL OF THEORETICAL BIOLOGY

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

(2014) J.M. Hughes et al.   MEAT 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

Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

(2013) Ahmed Ouali et al.   MEAT SCIENCE

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

(2013) Feibai Zhou et al.   MEAT SCIENCE

Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems

(2013) Rafaella de Paula Paseto Fernandes et al.   MEAT 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

Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

(2012) Weizheng Sun et al.   Food and Bioprocess Technology

Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins

(2012) Yuan H. Brad Kim et al.   FOOD CHEMISTRY

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advances in apoptotic mediated proteolysis in meat tenderisation

(2012) Caroline M. Kemp et al.   MEAT SCIENCE

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

(2012) Sisse Jongberg et al.   MEAT SCIENCE

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

Oxidative stress-induced proteome alterations target different cellular pathways in human myoblasts

(2011) Martin A. Baraibar et al.   FREE RADICAL BIOLOGY AND MEDICINE

Morphological Examinations of Oxidatively Stressed Pork Muscle and Myofibrils upon Salt Marination and Cooking To Elucidate the Water-Binding Potential

(2011) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein Carbonylation and Water-Holding Capacity of Pork Subjected to Frozen Storage: Effect of Muscle Type, Premincing, and Packaging

(2011) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere

(2011) Rebecca M. Delles et al.   JOURNAL OF FOOD SCIENCE

Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package

(2011) Virginia Celia Resconi et al.   JOURNAL OF FOOD SCIENCE

Vacuum skin pack of beef — A consumer friendly alternative

(2011) Åsa Lagerstedt et al.   MEAT 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

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

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

The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle

(2011) Luigi Pomponio et al.   MEAT SCIENCE

Oxidation enhances myofibrillar protein degradation via calpain and caspase-3

(2010) Ashley J. Smuder et al.   FREE RADICAL BIOLOGY AND MEDICINE

Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle

(2010) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

(2010) Youling L. Xiong et al.   JOURNAL OF FOOD SCIENCE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Theoretical aspects of water-holding in meat

(2010) E. Puolanne 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

Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times

(2010) Åsa Lagerstedt et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

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

Identification of Restricting Factors That Inhibit Swelling of Oxidized Myofibrils during Brine Irrigation

(2009) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat

(2009) M. Al-Bachir et al.   MEAT SCIENCE

Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force

(2009) L.U. Karumendu et al.   MEAT 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

Effect of different gas stunning methods on Manchega suckling lamb meat packed under different modified atmospheres

(2009) R. Bórnez et al.   MEAT SCIENCE

Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links

(2008) Marianne N. Lund et al.   BIOCHEMICAL JOURNAL

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

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

Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi

(2008) Marianne N. Lund et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

(2008) Youling L. Xiong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

CHANGES IN QUALITY OF MINCED MEAT FROM GOAT DUE TO GAMMA IRRADIATION

(2008) V.K. MODI et al.   JOURNAL OF MUSCLE FOODS

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks

(2008) P.I. Zakrys et al.   MEAT SCIENCE

Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef

(2008) Ina Clausen et al.   PACKAGING TECHNOLOGY AND SCIENCE

In vitro study to evaluate the degradation of bovine muscle proteins post-mortem by proteasome and μ-calpain

(2007) Malene Bergh Houbak et al.   MEAT SCIENCE

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

(2007) P.I. Zakrys et al.   MEAT SCIENCE