E. Pośpiech

Species-specific expression of various proteins in meat tissue: Proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species

Magdalena Montowska, E. Pośpiech · Food Chemistry · 2012 · 95 citations

Proteomic Technology, Species-specific Expression, Meat Tissue +11

Authenticity Determination of Meat and Meat Products on the Protein and DNA Basis

Magdalena Montowska, E. Pośpiech · Food Reviews International · 2010 · 78 citations

Nutrition, Food Forensics, Authenticity Determination +21

Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection?

R. G. Kauffman, R L van Laack, Ronald L. Russell et al. · Journal of Animal Science · 1998 · 73 citations

Suitable Sbc Concentration, Education, Surgery +17

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

Małgorzata Moczkowska-Wyrwisz, Andrzej Półtorak, Magdalena Montowska et al. · Meat Science · 2017 · 68 citations

Oxidation Process, Meat Packaging, Shelf Life +7

Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits

A. Medyński, E. Pośpiech, R. Kniat · Meat Science · 2000 · 66 citations

Food Chemistry, Nutrition, Sodium Chloride +10