170 related articles for article (PubMed ID: 27129081)
1. On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation.
Liu J; Arner A; Puolanne E; Ertbjerg P
Meat Sci; 2016 Sep; 119():32-40. PubMed ID: 27129081
[TBL] [Abstract][Full Text] [Related]
2. Denaturation manner of sarcoplasmic proteins in Pale, Soft and Exudative meat determines their positive impacts on myofibrillar water-holding capacity.
Yang N; Liang X; Cao J; Zhang Q; Tan Y; Xu B; Yang Y; Wang Y; Yang Q; Liu H; Liu J
Meat Sci; 2022 Mar; 185():108723. PubMed ID: 34971941
[TBL] [Abstract][Full Text] [Related]
3. On the origin of thaw loss: Relationship between freezing rate and protein denaturation.
Zhang Y; Ertbjerg P
Food Chem; 2019 Nov; 299():125104. PubMed ID: 31279125
[TBL] [Abstract][Full Text] [Related]
4. Temperature induced denaturation of myosin: evidence of structural alterations of myosin subfragment-1.
Liu J; Puolanne E; Ertbjerg P
Meat Sci; 2014 Oct; 98(2):124-8. PubMed ID: 24927048
[TBL] [Abstract][Full Text] [Related]
5. Relationship between water-holding capacity and protein denaturation in broiler breast meat.
Bowker B; Zhuang H
Poult Sci; 2015 Jul; 94(7):1657-64. PubMed ID: 26009757
[TBL] [Abstract][Full Text] [Related]
6. The role of sarcoplasmic protein in hydrostatic pressure-induced myofibrillar protein denaturation.
Lee EJ; Kim YH; Lee NH; Hong SI; Yamamoto K; Kim YJ
Meat Sci; 2011 Mar; 87(3):219-22. PubMed ID: 21074947
[TBL] [Abstract][Full Text] [Related]
7. Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength.
Zhang Y; Puolanne E; Ertbjerg P
Food Chem; 2021 Feb; 338():128017. PubMed ID: 32927203
[TBL] [Abstract][Full Text] [Related]
8. High pressure induced changes on sarcoplasmic protein fraction and quality indicators.
Marcos B; Kerry JP; Mullen AM
Meat Sci; 2010 May; 85(1):115-20. PubMed ID: 20374874
[TBL] [Abstract][Full Text] [Related]
9. Denaturation of myofibrillar proteins from chickens as affected by pH, temperature, and adenosine triphosphate concentration.
Van Laack RL; Lane JL
Poult Sci; 2000 Jan; 79(1):105-9. PubMed ID: 10685897
[TBL] [Abstract][Full Text] [Related]
10. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.
Dai Y; Miao J; Yuan SZ; Liu Y; Li XM; Dai RT
Meat Sci; 2013 Apr; 93(4):898-905. PubMed ID: 23333584
[TBL] [Abstract][Full Text] [Related]
11. Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles.
Feng X; Wu D; Yang K; Wang L; Wang X; Ma J; Zhang Y; Wang C; Zhou Y; Sun W
J Food Sci; 2021 May; 86(5):1835-1844. PubMed ID: 33856047
[TBL] [Abstract][Full Text] [Related]
12. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM).
Hrynets Y; Omana DA; Xu Y; Betti M
J Food Sci; 2010 Sep; 75(7):E477-86. PubMed ID: 21535542
[TBL] [Abstract][Full Text] [Related]
13. Theoretical aspects of water-holding in meat.
Puolanne E; Halonen M
Meat Sci; 2010 Sep; 86(1):151-65. PubMed ID: 20627421
[TBL] [Abstract][Full Text] [Related]
14. Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat.
Matsuishi M; Eda Y; Saito E; Yamamoto S; Kanamori K; Goto Y; Kobayashi Y; Okitani A
Anim Sci J; 2018 Mar; 89(3):597-605. PubMed ID: 29214693
[TBL] [Abstract][Full Text] [Related]
15. Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility.
Sun W; Zhao M; Yang B; Zhao H; Cui C
Meat Sci; 2011 Jul; 88(3):462-7. PubMed ID: 21353394
[TBL] [Abstract][Full Text] [Related]
16. Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein.
Sun J; Li X; Xu X; Zhou G
J Food Sci; 2011 Apr; 76(3):C472-8. PubMed ID: 21535816
[TBL] [Abstract][Full Text] [Related]
17. High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles.
Zhu X; Ruusunen M; Gusella M; Ylä-Ajos M; Xu X; Zhou G; Puolanne E
Meat Sci; 2013 Mar; 93(3):600-6. PubMed ID: 23273470
[TBL] [Abstract][Full Text] [Related]
18. Relationship between proteolysis and water-holding of myofibrils.
Zeng Z; Li C; Ertbjerg P
Meat Sci; 2017 Sep; 131():48-55. PubMed ID: 28463752
[TBL] [Abstract][Full Text] [Related]
19. A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment.
Sikes A; Tornberg E; Tume R
Meat Sci; 2010 Mar; 84(3):390-9. PubMed ID: 20374801
[TBL] [Abstract][Full Text] [Related]
20. Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation.
Li C; Zhou G; Xu X; Lundström K; Karlsson A; Lametsch R
Food Chem; 2015 May; 175():197-202. PubMed ID: 25577070
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]