Concepedia

Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study

Ida Krestine Straadt, Marianne H. Rasmussen, Henrik J. Andersen, Hanne Christine Bertram

Meat Science · 2006 · 221 citations · 30 references

Concepts

AgricultureFood ScienceFood AnalysisFood RheologyMeat ScienceMeat QualityMeat Shelf LifeMeat SpoilageMeat TextureMoisture AnalysisWater-holding CapacityAging Effects On TextureConfocal Laser Scanning MicroscopyCooking-induced ChangesCooking-induced Texture ChangesMeat AgingMeat Quality During StorageMeat Water-holding CapacityQuality Deterioration During Storage

References

30

Reference methods for the assessment of physical characteristics of meat

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

Agriculture, Food Science, Food Analysis +13

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

Agriculture, Biochemistry, Food Science +14

Is Z-disk degradation responsible for postmortem tenderization?

Richard G. Taylor, G.H. Geesink, Valery F. Thompson et al. · Journal of Animal Science · 1995 · 619 citations

Life Sciences, Anatomy, Cell Biology +13

Estimating Solutions of First Kind Integral Equations with Nonnegative Constraints and Optimal Smoothing

James P. Butler, James A. Reeds, Sierra Dawson · SIAM Journal on Numerical Analysis · 1981 · 477 citations

Computing, Computational Engineering, Optimization +16

The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins

Lars Kristensen, Peter P. Purslow · Meat Science · 2001 · 428 citations

Agriculture, Dairy Science, Food Science +14