Ham processing: effects of tumbling, cooking and high pressure on proteins

Importance of salt and temperature in myosin polymerization during surimi gelation

(2018) Ruth Núñez-Flores et al.   FOOD CHEMISTRY

Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating

(2018) Xing Chen et al.   FOOD HYDROCOLLOIDS

Modifications of protein-related compounds of beef minced meat treated by high pressure

(2018) Claire Guyon et al.   MEAT SCIENCE

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

(2016) Tine Rysman et al.   FOOD CHEMISTRY

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler

(2016) Andrew J. Gravelle et al.   FOOD HYDROCOLLOIDS

Microstructural, protein denaturation and water holding properties of lamb under pulse vacuum brining

(2016) Zhenyu Wang et al.   MEAT SCIENCE

Protein Oxidation and Protein Nitration Influenced by Sodium Nitrite in Two Different Meat Model Systems

(2015) Els Vossen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?

(2014) A. Villaverde et al.   MEAT SCIENCE

Effect of nitrite on the odourant volatile fraction of cooked ham

(2013) Caroline Thomas et al.   FOOD CHEMISTRY

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

(2013) Marie-Laure Bax et al.   PLoS One

Available versus digestible dietary amino acids

(2012) Shane M. Rutherfurd et al.   BRITISH JOURNAL OF NUTRITION

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

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

(2011) Chunbao Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Proteomic analysis of pork meat in the production of cooked ham

(2011) Barbara Pioselli et al.   Molecular BioSystems

Protein oxidation in muscle foods: A review

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

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Digestion study of proteins from cooked meat using an enzymatic microreactor

(2008) Ph. Gatellier et al.   MEAT SCIENCE

Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina

(2007) D.G. Pighin et al.   MEAT SCIENCE