Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

Agriculture, Biochemistry, Food Science +6

Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles1

J. L. Melody, Steven M. Lonergan, L. J. Rowe et al. · Journal of Animal Science · 2004 · 390 citations

Agriculture, Animal Sciences, Biochemistry +17

The structural basis of water-holding in meat

Gerald Offer · Medical Entomology and Zoology · 1988 · 280 citations

Agriculture, Food Science, Food Engineering +9

Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of Myosin

Kunihiko Samejima, Makoto Ishioroshi, Tsutomu Yasui · Journal of Food Science · 1981 · 255 citations

Life Sciences, Biochemistry, Biophysics +14

Microcentrifuge‐Based Method for Measuring Water‐Holding of Protein Gels

Peter Kocher, E. Allen Foegeding · Journal of Food Science · 1993 · 224 citations

Engineering, Biochemistry, Biophysics +14