Concepedia

The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams

Gabriel Hugenschmidt, R. Hadorn, M.R.L. Scheeder, Paolo Silacci, D. Scherrer, C. Wenk

Meat Science · 2010 · 19 citations · 5 references

Concepts

AgricultureFood ScienceFood PreservationFood ProcessingMeat ScienceFood SpoilageMeat PreservationMeat SpoilageMeat StorageQuality PreservationStorage Effects On QualityMeat Spoilage AssessmentPh Control In PreservationPh Effects On BrowningPh Stability During StorageProcessing Effects On Meat QualityQuality Deterioration During StorageStorage Effects On Meat QualityUltimate Ph

References

5

RELATIONSHIP OF MYOFIBRIL FRAGMENTATION INDEX TO CERTAIN CHEMICAL, PHYSICAL AND SENSORY CHARACTERISTICS OF BOVINE LONGISSIMUS MUSCLE

R. D. Culler, F. C. Parrish, Gary C. Smith et al. · Journal of Food Science · 1978 · 578 citations

Agriculture, Animal Sciences, Veterinary Physiology +14

Physiological and structural events post mortem of importance for drip loss in pork

Annette Schäfer, Katja Rosenvold, Peter P. Purslow et al. · Meat Science · 2002 · 220 citations

Agriculture, Animal Sciences, Food Science +14

Characterisation of PSE zones in semimembranosus pig muscle

Élisabeth Laville, Thierry Sayd, Véronique Santé‐Lhoutellier et al. · Meat Science · 2005 · 70 citations

Life Sciences, Anatomy, Physiology +14

Comparison of the thermal characteristics of connective tissue in loose structured and normal structured porcine M. semimembranosus

Liisa Voutila, Marita Ruusunen, Eero Puolanne · Meat Science · 2008 · 25 citations

Life Sciences, Bioengineering, Biomedical Engineering +13

Effects of pH and temperature on metmyoglobin solubility in a model system

Lingtao Zhu, M.S. BREWER · Meat Science · 2002 · 23 citations

Natural Sciences, Biochemistry, Biophysics +12