Ultrastructure of mechanically tenderised pork muscle

Ca2+-SPECIFIC REMOVAL OF Z LINES FROM RABBIT SKELETAL MUSCLE

Wayne Alvin Busch, Marvin H. Stromer, Darrel E. Goll et al. · The Journal of Cell Biology · 1972 · 377 citations · Full text

Life Sciences, Biochemistry, Biophysics +12

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE ULTRASTRUCTURE OF CURED PORCINE MUSCLE

D. M. THENO, D. G. SIEGEL, G. R. SCHMIDT · Journal of Food Science · 1978 · 68 citations

Agriculture, Animal Sciences, Food Preservation +15

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATE

D. M. THENO, D. G. SIEGEL, G. R. SCHMIDT · Journal of Food Science · 1978 · 47 citations

Agriculture, Biochemistry, Food Science +17

Influence of Pre‐Rigor Processing, Mechanical Tenderization, Tumbling Method and Processing Time on the Quality and Yield of Ham

ROBERT R. MOTYCKA, Peter J. Bechtel · Journal of Food Science · 1983 · 45 citations

Agriculture, Animal Sciences, Food Science +17

Pressure-heat treatment of meat: Changes in myofibrillar proteins and ultrastructure

J. J. MACFARLANE, I.J. McKenzie, Roy H. Turner · Meat Science · 1986 · 34 citations

Agriculture, Biochemistry, Food Science +11