Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition

Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

Agriculture, Nutrition, Nutritional Sciences +14

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

Sher Ali, Wangang Zhang, Nasir Rajput et al. · Food Chemistry · 2014 · 300 citations

Agriculture, Food Science, Poultry Science +14

Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters

M.K. Youssef, Shai Barbut · Meat Science · 2009 · 236 citations

Agriculture, Food Science, Nutritional Sciences +15

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

Ciara K. McDonnell, Paul Allen, E. Duggan et al. · Meat Science · 2013 · 197 citations

Agriculture, Biophysics, Food Science +16

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

Jun‐Hua Shao, Ya‐Min Deng, Li Song et al. · LWT · 2015 · 176 citations

Agriculture, Biochemistry, Food Science +16