80 related articles for article (PubMed ID: 22056163)
1. Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.
Bernthal PH; Booren AM; Gray JI
Meat Sci; 1989; 25(2):143-54. PubMed ID: 22056163
[TBL] [Abstract][Full Text] [Related]
2. Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.
Bernthal PH; Booren AM; Gray JI
Meat Sci; 1991; 29(1):69-82. PubMed ID: 22060973
[TBL] [Abstract][Full Text] [Related]
3. [Influence of below-freezing temperatures on the rate of post-mortem metabolism and the water-holding capacity in prerigor frozen beef muscles (author's transl)].
Fischer C; Honikel KO; Hamm R
Z Lebensm Unters Forsch; 1980 Sep; 171(3):200-5. PubMed ID: 7424171
[TBL] [Abstract][Full Text] [Related]
4. Postmortem breakdown of ATP and glycogen in ground muscle: A review.
Hamm R
Meat Sci; 1977 Jan; 1(1):15-39. PubMed ID: 22054426
[TBL] [Abstract][Full Text] [Related]
5. Palatability of prerigor cooked boar meat.
Chen W; Forrest JC; Peng IC; Pratt DE; Judge MD
J Anim Sci; 1993 Mar; 71(3):645-50. PubMed ID: 8463151
[TBL] [Abstract][Full Text] [Related]
6. Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation.
Choi YS; Kim HW; Hwang KE; Song DH; Jeong TJ; Jeon KH; Kim YB; Kim CJ
Poult Sci; 2015 Apr; 94(4):758-65. PubMed ID: 25713396
[TBL] [Abstract][Full Text] [Related]
7. Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.
Shin HK; Abugroun HA; Forrest JC; Okos MR; Judge MD
J Anim Sci; 1993 Apr; 71(4):939-45. PubMed ID: 8478294
[TBL] [Abstract][Full Text] [Related]
8. The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef.
Sawyer JT; Apple JK; Johnson ZB
Meat Sci; 2008 Jun; 79(2):317-25. PubMed ID: 22062760
[TBL] [Abstract][Full Text] [Related]
9. The influence of pre-slaughter oral loading of acid or base on post-mortem changes in Longissimus Dorsi muscle of pork.
Ahn DU; Patience JF; Fortin A; McCurdy A
Meat Sci; 1992; 32(1):65-79. PubMed ID: 22059723
[TBL] [Abstract][Full Text] [Related]
10. Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level.
Zhang YW; Li JH; Teng S; Peng ZQ; Jamali MA
Poult Sci; 2023 Sep; 102(9):102871. PubMed ID: 37406440
[TBL] [Abstract][Full Text] [Related]
11. Influence of temperature on the rate of post-mortem metabolism and water-holding capacity of bovine neck muscles.
Jolley PD; Honikel KO; Hamm R
Meat Sci; 1981 Feb; 5(2):99-107. PubMed ID: 22055958
[TBL] [Abstract][Full Text] [Related]
12. Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle.
Kim HW; Lee SH; Choi JH; Choi YS; Kim HY; Hwang KE; Park JH; Song DH; Kim CJ
Poult Sci; 2012 Oct; 91(10):2662-7. PubMed ID: 22991555
[TBL] [Abstract][Full Text] [Related]
13. Comparison of Restructured Chops Manufactured from Prerigor and Postrigor Pork.
Marriott NG; Graham PP; Bovard KP
J Food Prot; 1983 Jul; 46(7):589-591. PubMed ID: 30921928
[TBL] [Abstract][Full Text] [Related]
14. Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy.
Böcker U; Kohler A; Aursand IG; Ofstad R
J Agric Food Chem; 2008 Jul; 56(13):5129-37. PubMed ID: 18540610
[TBL] [Abstract][Full Text] [Related]
15. Prerigor infusion of lamb with sodium chloride, phosphate, and dextrose solutions to improve tenderness.
Murphy MA; Zerby HN
Meat Sci; 2004 Feb; 66(2):343-9. PubMed ID: 22064137
[TBL] [Abstract][Full Text] [Related]
16. Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: Effect of concentration and time postmortem.
Jaturasitha S; Thirawong P; Leangwunta V; Kreuzer M
Meat Sci; 2004 Sep; 68(1):61-9. PubMed ID: 22062008
[TBL] [Abstract][Full Text] [Related]
17. The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH.
Gault NF
Meat Sci; 1985; 15(1):15-30. PubMed ID: 22056073
[TBL] [Abstract][Full Text] [Related]
18. Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle
Kuo JC; Ockerman HW
J Food Prot; 1984 Apr; 47(4):316-320. PubMed ID: 30921970
[TBL] [Abstract][Full Text] [Related]
19. Variations in water-holding capacity due to changes in the fibre diameter, sarcomere length and connective tissue morphology of some beef muscles under acidic conditions below the ultimate pH.
Rao MV; Gault NF; Kennedy S
Meat Sci; 1989; 26(1):19-37. PubMed ID: 22054774
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system.
Byelashov OA; Adler JM; Geornaras I; Ko KY; Belk KE; Smith GC; Sofos JN
J Food Sci; 2010 May; 75(4):M209-17. PubMed ID: 20546412
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
