Concepedia

The effects of aging on moisture-enhanced pork loins

Kathy J. Davis, Joseph G. Sebranek, E. Huff‐Lonergan, Steven M. Lonergan

Meat Science · 2003 · 31 citations · 15 references

DOI

Concepts

References

15

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

, , +7

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

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

, , +6

Is Z-disk degradation responsible for postmortem tenderization?

Richard G. Taylor, G.H. Geesink, Valery F. Thompson et al. · Journal of Animal Science · 1995 · 619 citations

, , +13

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

, , +17

The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins

Lars Kristensen, Peter P. Purslow · Meat Science · 2001 · 428 citations

, , +14