Meat cooking shrinkage: Measurement of a new meat quality parameter

Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Correlations among selected pork quality traits

E. Huff‐Lonergan, Tracey Baas, M. Malek et al. · Journal of Animal Science · 2002 · 391 citations · Full text

Agriculture, Animal Sciences, Meat Science +16

Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating

Krystyna Palka, Henryk Daun · Meat Science · 1999 · 315 citations

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Physical, chemical and biological changes in food caused by thermal processing.

T. Hoeyem, O. Kvale · 1977 · 230 citations

Agriculture, Biochemistry, Food Science +14

Recent advances in the chemistry of meat

D.A. Ledward · Food Chemistry · 1984 · 203 citations

Agriculture, Chemistry, Food Science +12