Effects of pH and temperature on metmyoglobin solubility in a model system

The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

Seon-Tea Joo, R. G. Kauffman, B.C Kim et al. · Meat Science · 1999 · 492 citations

Life Sciences, Animal Sciences, Biochemistry +14

Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis

Gerald Offer · Meat Science · 1991 · 388 citations

Agriculture, Biochemistry, Food Science +12

Muscle protein changes post mortem in relation to pork quality traits

Robyn D. Warner, R. G. Kauffman, Marion L. Greaser · Meat Science · 1997 · 357 citations

Agriculture, Animal Sciences, Food Science +14

Factors involved in the discoloration of beef meat

Michel Renerre · International Journal of Food Science & Technology · 1990 · 319 citations

Agriculture, Animal Sciences, Food Science +12

Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature

Graham R. Trout · Journal of Food Science · 1989 · 279 citations

Agriculture, Biochemistry, Food Science +17