Concepedia

Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork

M.W. Schilling, L.E. Mink, P.S. Gochenour, Norman G. Marriott, C.Z. Alvarado

Meat Science · 2003 · 75 citations · 10 references

DOI

Concepts

References

10

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

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Biochemistry of Pork Muscle Structure. 1. Rate of Anaerobic Glycolysis and Temperature Change versus the Apparent Structure of Muscle Tissue <sup>a</sup>

E. J. Briskey, J. Wismer‐Pedersen · Journal of Food Science · 1961 · 174 citations

, , +17

Discoloration of Fresh Pork as Related to Muscle and Display Conditions

Lingtao Zhu, M.S. BREWER · Journal of Food Science · 1998 · 104 citations

, , +16

Protein hydrolysates from meat industry by-products

Judy Webster, D.A. Ledward, R.A. Lawrie · Meat Science · 1982 · 60 citations

, , +11

AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTS

R. A. Field, James C. Williams, V. S. S. Prasad et al. · Journal of Texture Studies · 1984 · 56 citations

, , +9