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Journal Abstract Search

240 related items for PubMed ID: 22064034

  • 1. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss - A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.
    Straadt IK, Rasmussen M, Andersen HJ, Bertram HC.
    Meat Sci; 2007 Apr; 75(4):687-95. PubMed ID: 22064034
    [Abstract] [Full Text] [Related]

  • 2. Influence of aging and salting on protein secondary structures and water distribution in uncooked and cooked pork. A combined FT-IR microspectroscopy and 1H NMR relaxometry study.
    Wu Z, Bertram HC, Kohler A, Böcker U, Ofstad R, Andersen HJ.
    J Agric Food Chem; 2006 Nov 01; 54(22):8589-97. PubMed ID: 17061838
    [Abstract] [Full Text] [Related]

  • 3. Any link between integrin degradation and water-holding capacity in pork?
    Straadt IK, Rasmussen M, Young JF, Bertram HC.
    Meat Sci; 2008 Nov 01; 80(3):722-7. PubMed ID: 22063589
    [Abstract] [Full Text] [Related]

  • 4. Effect of freezing temperature, thawing and cooking rate on water distribution in two pork qualities.
    Mortensen M, Andersen HJ, Engelsen SB, Bertram HC.
    Meat Sci; 2006 Jan 01; 72(1):34-42. PubMed ID: 22061371
    [Abstract] [Full Text] [Related]

  • 5. Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage.
    Bertram HC, Andersen RH, Andersen HJ.
    Meat Sci; 2007 Jan 01; 75(1):128-33. PubMed ID: 22063420
    [Abstract] [Full Text] [Related]

  • 6. Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics.
    Bertram HC, Andersen HJ, Karlsson AH, Horn P, Hedegaard J, Nørgaard L, Engelsen SB.
    Meat Sci; 2003 Oct 01; 65(2):707-12. PubMed ID: 22063431
    [Abstract] [Full Text] [Related]

  • 7. Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.
    Pearce KL, Rosenvold K, Andersen HJ, Hopkins DL.
    Meat Sci; 2011 Oct 01; 89(2):111-24. PubMed ID: 21592675
    [Abstract] [Full Text] [Related]

  • 8. Water distribution and microstructure in enhanced pork.
    Bertram HC, Meyer RL, Wu Z, Zhou X, Andersen HJ.
    J Agric Food Chem; 2008 Aug 27; 56(16):7201-7. PubMed ID: 18642839
    [Abstract] [Full Text] [Related]

  • 9. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study.
    Bertram HC, Kohler A, Böcker U, Ofstad R, Andersen HJ.
    J Agric Food Chem; 2006 Mar 08; 54(5):1740-6. PubMed ID: 16506827
    [Abstract] [Full Text] [Related]

  • 10. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
    Li C, Liu D, Zhou G, Xu X, Qi J, Shi P, Xia T.
    Meat Sci; 2012 Oct 08; 92(2):79-83. PubMed ID: 22613078
    [Abstract] [Full Text] [Related]

  • 11. NMR and the water-holding issue of pork.
    Bertram HC, Andersen HJ.
    J Anim Breed Genet; 2007 Nov 08; 124 Suppl 1():35-42. PubMed ID: 17988249
    [Abstract] [Full Text] [Related]

  • 12. Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days.
    Bertram HC, Straadt IK, Jensen JA, Dall Aaslyng M.
    Meat Sci; 2007 Oct 08; 77(2):190-5. PubMed ID: 22061590
    [Abstract] [Full Text] [Related]

  • 13. Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.
    Christensen L, Bertram HC, Aaslyng MD, Christensen M.
    Meat Sci; 2011 Aug 08; 88(4):718-22. PubMed ID: 21450413
    [Abstract] [Full Text] [Related]

  • 14. Assessment of meat quality by NMR--an investigation of pork products originating from different breeds.
    Straadt IK, Aaslyng MD, Bertram HC.
    Magn Reson Chem; 2011 Dec 08; 49 Suppl 1():S71-8. PubMed ID: 22290712
    [Abstract] [Full Text] [Related]

  • 15. Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study.
    Bertram HC, Purslow PP, Andersen HJ.
    J Agric Food Chem; 2002 Feb 13; 50(4):824-9. PubMed ID: 11829651
    [Abstract] [Full Text] [Related]

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  • 17. Effect of high pressure and salt on pork meat quality and microstructure.
    Duranton F, Simonin H, Chéret R, Guillou S, de Lamballerie M.
    J Food Sci; 2012 Aug 13; 77(8):E188-94. PubMed ID: 22860583
    [Abstract] [Full Text] [Related]

  • 18. Combination of NMR and MRI quantitation of moisture and structure changes for convection cooking of fresh chicken meat.
    Shaarani SM, Nott KP, Hall LD.
    Meat Sci; 2006 Mar 13; 72(3):398-403. PubMed ID: 22061723
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  • 20. Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN(-)-gene.
    Bertram HC, Engelsen SB, Busk H, Karlsson AH, Andersen HJ.
    Meat Sci; 2004 Feb 13; 66(2):437-46. PubMed ID: 22064147
    [Abstract] [Full Text] [Related]

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