Concepedia

Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Younhee Nam, Young Min Choi, S.H. Lee, Jeehwan Choe, Da-Woon Jeong, Y.Y. Kim, B.C. Kim

Meat Science · 2009 · 55 citations · 40 references

DOI

Concepts

References

40

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Reference methods for the assessment of physical characteristics of meat

K.O. Honikel · Meat Science · 1998 · 2.5K citations

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Molecular diversity of myofibrillar proteins: gene regulation and functional significance

Stefano Schiaffino, Carlo Reggiani · Physiological Reviews · 1996 · 1.5K citations

, , +17

THREE "MYOSIN ADENOSINE TRIPHOSPHATASE" SYSTEMS: THE NATURE OF THEIR pH LABILITY AND SULFHYDRYL DEPENDENCE

Michael H. Brooke, Kenneth K. Kaiser · Journal of Histochemistry & Cytochemistry · 1970 · 1.1K citations

, , +11

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

Margit Dall Aaslyng, C. Bejerholm, Per Ertbjerg et al. · Food Quality and Preference · 2003 · 476 citations

, , +12