E. Huff‐Lonergan

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

Agriculture, Biochemistry, Food Science +14

Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.

E. Huff‐Lonergan, Takeshi Mitsuhashi, Dirk Douglas Beekman et al. · Journal of Animal Science · 1996 · 462 citations

Life Sciences, Biochemistry, Molecular Biology +17

Correlations among selected pork quality traits

E. Huff‐Lonergan, Tracey Baas, M. Malek et al. · Journal of Animal Science · 2002 · 391 citations · Full text

Agriculture, Animal Sciences, Meat Science +16

Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles1

J. L. Melody, Steven M. Lonergan, L. J. Rowe et al. · Journal of Animal Science · 2004 · 390 citations

Agriculture, Animal Sciences, Biochemistry +17

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

Shai Barbut, A. Sosnicki, Steven M. Lonergan et al. · Meat Science · 2007 · 370 citations

Agriculture, Food Science, Poultry Science +12