Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 689 citations

Agriculture, Biochemistry, Food Science +14

High pressure treatment effects on cod (Gadus morhua) muscle

K. Angsupanich, D.A. Ledward · Food Chemistry · 1998 · 296 citations

Life Sciences, Fisheries, Physiology +13

High pressure/thermal treatment effects on the texture of beef muscle

Hanjun Ma, D.A. Ledward · Meat Science · 2004 · 224 citations

Agriculture, Animal Sciences, Food Science +14

High pressure effects on lipid oxidation in minced pork

P.B. Cheah, D.A. Ledward · Meat Science · 1996 · 202 citations

Agriculture, Biochemistry, Food Science +16

Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems

J. Z. Tichivangana, P.A. Morrissey · Meat Science · 1985 · 164 citations

Life Sciences, Biochemistry, Physiology +11