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Journal Abstract Search

160 related items for PubMed ID: 33548841

  • 1. Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork.
    Dominguez-Hernandez E, Ertbjerg P.
    Meat Sci; 2021 May; 175():108454. PubMed ID: 33548841
    [Abstract] [Full Text] [Related]

  • 2. Combined effects of aging and low temperature, long time heating on pork toughness.
    Li S, Ma R, Pan J, Lin X, Dong X, Yu C.
    Meat Sci; 2019 Apr; 150():33-39. PubMed ID: 30562641
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  • 3. Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach.
    Ángel-Rendón SV, Filomena-Ambrosio A, Hernández-Carrión M, Llorca E, Hernando I, Quiles A, Sotelo-Díaz I.
    Meat Sci; 2020 May; 163():108089. PubMed ID: 32078892
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  • 4. Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.
    Christensen L, Ertbjerg P, Aaslyng MD, Christensen M.
    Meat Sci; 2011 Jun; 88(2):280-5. PubMed ID: 21256682
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  • 5. Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.
    Promeyrat A, Bax ML, Traoré S, Aubry L, Santé-Lhoutellier V, Gatellier P.
    Meat Sci; 2010 Aug; 85(4):625-31. PubMed ID: 20416808
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  • 6. Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging.
    Xu S, Guo X, Fu C, Wang J, Meng X, Hui T, Peng Z.
    J Food Sci; 2024 Jul; 89(7):4162-4177. PubMed ID: 38795377
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  • 7. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
    Sánchez Del Pulgar J, Gázquez A, Ruiz-Carrascal J.
    Meat Sci; 2012 Mar; 90(3):828-35. PubMed ID: 22154568
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  • 8. Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle.
    Szmańko T, Lesiów T, Xiong YL, Berlińska A, Marycz K, Krzyś A.
    Meat Sci; 2021 Jan; 171():108280. PubMed ID: 32861910
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Efficacy of multi-stage sous-vide cooking on tenderness of low value beef muscles.
    Uttaro B, Zawadski S, McLeod B.
    Meat Sci; 2019 Mar 15; 149():40-46. PubMed ID: 30453279
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  • 12. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
    Souza CM, Boler DD, Clark DL, Kutzler LW, Holmer SF, Summerfield JW, Cannon JE, Smit NR, McKeith FK, Killefer J.
    J Food Sci; 2012 Jan 15; 77(1):S54-61. PubMed ID: 22260131
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  • 13. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °C.
    Zhang Y, Magro A, Puolanne E, Zotte AD, Ertbjerg P.
    Meat Sci; 2021 Jun 15; 176():108468. PubMed ID: 33636547
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  • 14. Improving the texture of braised pork by gradient-temperature heating and its molecular mechanism.
    Yao Y, Huang M, Wang X, Yu J, Cui H, Hayat K, Zhang X, Ho CT.
    Food Res Int; 2024 Oct 15; 194():114881. PubMed ID: 39232554
    [Abstract] [Full Text] [Related]

  • 15. Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions.
    Becker A, Boulaaba A, Pingen S, Röhner A, Klein G.
    Meat Sci; 2015 Dec 15; 110():230-5. PubMed ID: 26263040
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  • 20. Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation.
    Lyu J, Puolanne E, Ertbjerg P.
    Meat Sci; 2023 Apr 15; 198():109094. PubMed ID: 36608417
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