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Journal Abstract Search

223 related items for PubMed ID: 20374874

  • 1. 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
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  • 2. 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
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  • 3. Monitoring the effects of high pressure processing and temperature on selected beef quality attributes.
    McArdle R, Marcos B, Kerry JP, Mullen A.
    Meat Sci; 2010 Nov; 86(3):629-34. PubMed ID: 20708343
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  • 4. 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
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  • 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
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  • 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
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  • 7. 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
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  • 8. Effect of low-voltage electrical stimulation after dressing on color stability and water holding capacity of bovine longissimus muscle.
    Li C, Li J, Li X, Hviid M, Lundström K.
    Meat Sci; 2011 Jul; 88(3):559-65. PubMed ID: 21382673
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  • 16. High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles.
    Zhu X, Ruusunen M, Gusella M, Zhou G, Puolanne E.
    Meat Sci; 2011 Oct; 89(2):181-8. PubMed ID: 21663805
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  • 20. Protein quality and iron availability of intermediate moisture beef stored at 38 degrees C.
    Neale RJ, Obanu ZA, Biggin RJ, Ledward DA, Lawrie RA.
    Ann Nutr Aliment; 1978 Oct; 32(2-3):587-96. PubMed ID: 568447
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