Concepedia

The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH

Meat Science · 1985 · 138 citations · 18 references

Concepts

AgricultureAnimal SciencesFood ScienceMeat ScienceMeat QualityMeat TendernessMeat TextureMuscle StructureWater-holding CapacityMeat TenderizationMeat Water-holding CapacityMuscle PhPh-related Composition ChangesUltimate PhWater-holding Capacity Interpretation

References

18

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

Agriculture, Biochemistry, Food Science +6

Biochemistry Of Meat Hydration

Reiner Hamm · Advances in food research · 1961 · 828 citations

Agriculture, Biochemistry, Food Science +10

EFFECT OF ULTIMATE pH UPON THE WATER‐HOLDING CAPACITY AND TENDERNESS OF MUTTON

P. E. Bouton, P. V. HARRIS, WR Shorthose · Journal of Food Science · 1971 · 421 citations

Agriculture, Animal Sciences, Food Science +13

The chemistry and reactivity of collagen

Arthur W. Thomas · Journal of Chemical Education · 1956 · 173 citations

Natural Sciences, Chemistry, Media Studies +5