Ion uptakes and diffusivities in pork meat brine-salted with NaCl and K-lactate

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

Photometric Determination of Chlorides in Water

D. M. Zall, Donald Fisher, M. Q. Garner · Analytical Chemistry · 1956 · 657 citations

Natural Sciences, Chemistry, Analytical Chemistry +9

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

Agriculture, Animal Sciences, Food Science +14

Developments in meat science—3

R.S. Hannan · Meat Science · 1986 · 351 citations

Agriculture, Animal Sciences, Food Science +12

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin

P. Gou, Luís Guerrero, Joan Miquel Gelabert et al. · Meat Science · 1996 · 197 citations

Agriculture, Animal Sciences, Food Science +17