Concepedia

Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

Xiaojing Tian, Wei Wu, Qianqian Yu, Man Hou, Fei Jia, Xingmin Li, Ruitong Dai

Innovative Food Science & Emerging Technologies · 2016 · 82 citations · 45 references

DOI

Concepts

References

45

Current research in meat color

R.A. Mancini, Melvin C. Hunt · Meat Science · 2005 · 2.1K citations

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Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

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Structural Analysis of α-Enolase

Aruna Subramanian, Donald M. Miller · Journal of Biological Chemistry · 2000 · 263 citations · Full text

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Proteomics of Muscle-Specific Beef Color Stability

P. Joseph, Surendranath P. Suman, G. Rentfrow et al. · Journal of Agricultural and Food Chemistry · 2012 · 241 citations

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High pressure induced changes on sarcoplasmic protein fraction and quality indicators

Begonya Marcos, Joseph P. Kerry, Anne Maria Mullen · Meat Science · 2009 · 208 citations · Full text

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