Concepedia

Pork quality variation is not explained by glycolytic enzyme capacity

C. P. Allison, R. O. Bates, A.M. Booren, R.C. Johnson, M. E. Doumit

Meat Science · 2002 · 39 citations · 12 references

DOI

Concepts

References

12

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

, , +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

, , +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

, , +14

The relationships between initial pH, reflectance and exudation in pig muscle

P. D. Warriss, S.N. Brown · Meat Science · 1987 · 188 citations

, , +11

Protein Solubility as Influenced by Physiological Conditions in the Muscle <sup>a,</sup> <sup>b,</sup> <sup>c</sup>

R. N. Sayre, E. J. Briskey · Journal of Food Science · 1963 · 145 citations

, , +15