103 related articles for article (PubMed ID: 30857676)
41. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers.
Baldi G; Soglia F; Mazzoni M; Sirri F; Canonico L; Babini E; Laghi L; Cavani C; Petracci M
Animal; 2018 Jan; 12(1):164-173. PubMed ID: 28528595
[TBL] [Abstract][Full Text] [Related]
42. Tyrosinase-aided protein cross-linking: effects on gel formation of chicken breast myofibrils and texture and water-holding of chicken breast meat homogenate gels.
Lantto R; Puolanne E; Kruus K; Buchert J; Autio K
J Agric Food Chem; 2007 Feb; 55(4):1248-55. PubMed ID: 17243701
[TBL] [Abstract][Full Text] [Related]
43. High pressure processing of meat: effects on ultrastructure and protein digestibility.
Kaur L; Astruc T; Vénien A; Loison O; Cui J; Irastorza M; Boland M
Food Funct; 2016 May; 7(5):2389-97. PubMed ID: 27143217
[TBL] [Abstract][Full Text] [Related]
44. Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat.
Zhang L; Barbut S
Br Poult Sci; 2005 Dec; 46(6):687-93. PubMed ID: 16428111
[TBL] [Abstract][Full Text] [Related]
45. Novel DNPH-based method for determination of protein carbonylation in muscle and meat.
Soglia F; Petracci M; Ertbjerg P
Food Chem; 2016 Apr; 197(Pt A):670-5. PubMed ID: 26617002
[TBL] [Abstract][Full Text] [Related]
46. Effects of pH-treated Fish Sarcoplasmic Proteins on the Functional Properties of Chicken Myofibrillar Protein Gel Mediated by Microbial Transglutaminase.
Hemung BO; Chin KB
Korean J Food Sci Anim Resour; 2014; 34(3):307-15. PubMed ID: 26761171
[TBL] [Abstract][Full Text] [Related]
47. Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.
Yin Y; Zhang WG; Zhou GH; Guo B
J Anim Sci; 2014 Aug; 92(8):3745-52. PubMed ID: 24987073
[TBL] [Abstract][Full Text] [Related]
48. Preservation of chicken breast meat treated with thyme and balm essential oils.
Fratianni F; De Martino L; Melone A; De Feo V; Coppola R; Nazzaro F
J Food Sci; 2010 Oct; 75(8):M528-35. PubMed ID: 21535509
[TBL] [Abstract][Full Text] [Related]
49. The Effect of Various Boiling Conditions on Reduction of Phosphorus and Protein in Meat.
Ando S; Sakuma M; Morimoto Y; Arai H
J Ren Nutr; 2015 Nov; 25(6):504-9. PubMed ID: 26163744
[TBL] [Abstract][Full Text] [Related]
50. Rheological Enhancement of Pork Myofibrillar Protein-Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway.
Wang X; Xiong YL; Sato H
J Agric Food Chem; 2017 Sep; 65(38):8451-8458. PubMed ID: 28876922
[TBL] [Abstract][Full Text] [Related]
51. Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat.
Martínez-Arellano I; Severiano-Pérez P; Fernández FJ; Ponce-Alquicira E
J Sci Food Agric; 2013 May; 93(7):1743-50. PubMed ID: 23401049
[TBL] [Abstract][Full Text] [Related]
52. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product.
Tahergorabi R; Beamer SK; Matak KE; Jaczynski J
J Agric Food Chem; 2012 Jun; 60(23):5979-87. PubMed ID: 22624700
[TBL] [Abstract][Full Text] [Related]
53. Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters.
Liu W; Lanier TC; Osborne JA
Meat Sci; 2016 Jan; 111():67-77. PubMed ID: 26340743
[TBL] [Abstract][Full Text] [Related]
54. High pressure induced changes in beef muscle proteome: correlation with quality parameters.
Marcos B; Mullen AM
Meat Sci; 2014 May; 97(1):11-20. PubMed ID: 24468704
[TBL] [Abstract][Full Text] [Related]
55. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities.
Chen X; Tume RK; Xu X; Zhou G
Crit Rev Food Sci Nutr; 2017 Oct; 57(15):3260-3280. PubMed ID: 26647280
[TBL] [Abstract][Full Text] [Related]
56. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.
Chen H; Diao J; Li Y; Chen Q; Kong B
Meat Sci; 2016 Jan; 111():60-6. PubMed ID: 26340742
[TBL] [Abstract][Full Text] [Related]
57. Some characteristics and functional properties of rapeseed protein prepared by ultrasonication, ultrafiltration and isoelectric precipitation.
Dong XY; Guo LL; Wei F; Li JF; Jiang ML; Li GM; Zhao YD; Chen H
J Sci Food Agric; 2011 Jun; 91(8):1488-98. PubMed ID: 21384382
[TBL] [Abstract][Full Text] [Related]
58. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.
Chumngoen W; Chen HY; Tan FJ
Anim Sci J; 2016 Dec; 87(12):1536-1544. PubMed ID: 26990503
[TBL] [Abstract][Full Text] [Related]
59. Effects of Different Selenium Sources on Growth Performance, Antioxidant Capacity and Meat Quality of Local Chinese Subei Chickens.
Li JL; Zhang L; Yang ZY; Zhang ZY; Jiang Y; Gao F; Zhou GH
Biol Trace Elem Res; 2018 Feb; 181(2):340-346. PubMed ID: 28516388
[TBL] [Abstract][Full Text] [Related]
60. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.
Mudalal S; Lorenzi M; Soglia F; Cavani C; Petracci M
Animal; 2015 Apr; 9(4):728-34. PubMed ID: 25500004
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]