Effect of protein denaturation degree on texture and water state of cooked meat

Kinetic analysis of derivative curves in thermal analysis

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Natural Sciences, Chemical Engineering, Chemistry +15

Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 315 citations

Agriculture, Animal Sciences, Food Science +14

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

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Agriculture, Animal Sciences, Food Science +16

Quatitative determination of myosin and actin in rabbit skeletal muscle

L. D. Yates, Marion L. Greaser, H. E. Huxley · Journal of Molecular Biology · 1983 · 257 citations

Life Sciences, Biochemistry, Cell Biology +13