Combined effects of aging and low temperature, long time heating on pork toughness

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

Meat Science · 2005 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Intramuscular connective tissue and its role in meat quality

Peter P. Purslow · Meat Science · 2005 · 437 citations

Agriculture, Anatomy, Food Science +14

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 252 citations

Agriculture, Food Science, Food Analysis +15

The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue

Mette Christensen, Peter P. Purslow, Lone Melchior Larsen · Meat Science · 2000 · 232 citations

Agriculture, Food Science, Food Rheology +13

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

Line Bach Christensen, Per Ertbjerg, Margit Dall Aaslyng et al. · Meat Science · 2011 · 148 citations

Agriculture, Food Science, Food Analysis +11