Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

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

Biochemistry Of Meat Hydration

Reiner Hamm · Advances in food research · 1961 · 828 citations

Agriculture, Biochemistry, Food Science +10

The structural basis of water-holding in meat

Gerald Offer · Medical Entomology and Zoology · 1988 · 280 citations

Agriculture, Food Science, Food Engineering +9

Meat Science: An Introductory Text

Peter F. McNally · International Journal of Food Science & Technology · 2001 · 206 citations

Agriculture, Animal Sciences, Food Science +9

Effects of breed, feed level and conditioning time on the tenderness of pork

J.D. Wood, S.N. Brown, G.R. Nute et al. · Meat Science · 1996 · 156 citations

Agriculture, Animal Sciences, Poultry Science +11