The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat

High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef

(2010) YANYUN ZHAO et al.   JOURNAL OF FOOD SCIENCE

Monitoring the effects of high pressure processing and temperature on selected beef quality attributes

(2010) R. McArdle et al.   MEAT SCIENCE

The effects of high pressure processing on pork quality, palatability, and further processed products

(2010) C.M. Souza et al.   MEAT SCIENCE

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY

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

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

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

(2009) Begonya Marcos et al.   MEAT SCIENCE

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

(2007) Dagbjørn Skipnes et al.   JOURNAL OF FOOD ENGINEERING