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Journal Abstract Search

146 related items for PubMed ID: 32908370

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  • 3. The effect of adenosine 5'-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat.
    Wang D, Deng S, Zhang M, Geng Z, Sun C, Bian H, Xu W, Zhu Y, Liu F, Wu H.
    J Sci Food Agric; 2016 Mar 30; 96(5):1467-73. PubMed ID: 25953510
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  • 4. Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness.
    Wang D, Dong H, Zhang M, Liu F, Bian H, Zhu Y, Xu W.
    Food Chem; 2013 Nov 15; 141(2):675-9. PubMed ID: 23790834
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  • 5. Changes in proteolytic enzyme activities, tenderness-related traits, and quality properties of spent hen meat affected by adenosine 5'-monophosphate during cold storage.
    Barido FH, Lee SK.
    Poult Sci; 2021 May 15; 100(5):101056. PubMed ID: 33744615
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  • 13. Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking.
    Yao Y, Wang X, Cui H, Hayat K, Zhang X, Ho CT.
    Food Chem; 2023 Sep 30; 421():136137. PubMed ID: 37099953
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  • 14. Effect of chilling temperature of carcass on breast meat quality of duck.
    Ali MS, Yang HS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST.
    Poult Sci; 2008 Sep 30; 87(9):1860-7. PubMed ID: 18753455
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  • 16. Myofibrillar proteins' intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l-arginine, l-lysine, or/and NaCl?
    Fan X, Gao X, Li R, Pan D, Zhou C.
    Food Chem; 2024 May 30; 441():138318. PubMed ID: 38181666
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  • 17. Contribution of muscle proteinases to meat tenderization.
    Jiang ST.
    Proc Natl Sci Counc Repub China B; 1998 Jul 30; 22(3):97-107. PubMed ID: 9779598
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  • 19. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks.
    George-Evins CD, Unruh JA, Waylan AT, Marsden JL.
    J Anim Sci; 2004 Jun 30; 82(6):1863-7. PubMed ID: 15217015
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