Concepedia
Meat Science · 2003 · 42 citations · 19 references
Electrical EngineeringEngineeringPastiness Prediction
19
DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS
Halliday J.H. MacFie, N. Bratchell, Keith Greenhoff et al. · Journal of Sensory Studies · 1989 · 1.8K citations
Behavioral Sciences, Advertising, Experiment Design +11
Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture
G. Parolari, Roberta Virgili, C. Schivazappa · Meat Science · 1994 · 153 citations
Biomanufacturing, Biochemistry, Food Physic +6
The role of endogenous proteases in the tenderisation of fast glycolysing muscle
G.R. O'Halloran, D.J. Troy, D.J. Buckley et al. · Meat Science · 1997 · 142 citations
Mechanobiology, Animal Physiology, Muscle Function +11
The influence of meat pH on mechanical and sensory textural properties of dry-cured ham
Luís Guerrero, P. Gou, J. Arnau · Meat Science · 1999 · 121 citations
Meat Packaging, Dry-cured Ham, Sensory Textural Properties +5
Physical and chemical changes in different zones of normal and PSE dry cured ham during processing
J. Arnau, Luís Guerrero, Gloria Casademont et al. · Food Chemistry · 1995 · 111 citations
Food Chemistry, Food Physic, Food Preservation +6