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Meat Science|April 9, 2010
Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidationGunilla Lindahl, Asa Lagerstedt, Per Ertbjerg, et al.
Meat Science|February 26, 2021
Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °CYuemei Zhang, Arianna Magro, Eero Puolanne, et al.
Food Chemistry|July 10, 2014
High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formationAlberto Grossi, Vasiliki Gkarane, Jeanette A Otte, et al.
Lebensmittel-Wissenschaft + [I.E. Und] Technologie. Food Science + Technology. Science + Technologie Alimentaire|August 8, 2022
Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analoguesSeyedmahmood Razavizadeh, Gitana Alencikiene, Lina Vaiciulyte-Funk, et al.
Poultry Science|June 6, 2024
Relationship between wooden breast severity in broiler chicken, antioxidant enzyme activity and markers of energy metabolismBinbin Li, Niina Kalmu, Xinyue Dong, et al.
Asian-Australasian Journal of Animal Sciences|June 25, 2015
Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork FrankfurtersRajesh V Wagh, Manish K Chatli, Marita Ruusunen, et al.
Meat Science|April 9, 2010
Influence of early pH decline on calpain activity in porcine muscleLuigi Pomponio, Per Ertbjerg, Anders H Karlsson, et al.
Food Chemistry|October 25, 2019
Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storageYulong Bao, Keyu Wang, Hongxu Yang, et al.
Food Chemistry|November 19, 2019
Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegenerationYing Wang, Yang Yang, Daodong Pan, et al.
Foods (Basel, Switzerland)|November 26, 2022
Effects of Modified Atmosphere Packaging with Varied CO2 and O2 Concentrations on the Texture, Protein, and Odor Characteristics of Salmon during Cold StorageYun-Fang Qian, Cheng-Cheng Liu, Jing-Jing Zhang, et al.
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