Concepedia

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Dacheng Kang, Xueqin Gao, Qingfeng Ge, Guanghong Zhou, Wangang Zhang

Ultrasonics Sonochemistry · 2017 · 254 citations · 46 references

DOI

Concepts

References

46

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

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On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

, , +6

Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions

Hao Hu, Jiahui Wu, Eunice C.Y. Li‐Chan et al. · Food Hydrocolloids · 2012 · 827 citations

, , +10

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

, , +14

Label-free, normalized quantification of complex mass spectrometry data for proteomic analysis

Noelle M. Griffin, Jingyi Yu, Fred Long et al. · Nature Biotechnology · 2009 · 406 citations · Full text

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