Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks

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Agriculture, Biochemistry, Food Science +14

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 489 citations

Life Sciences, Animal Sciences, Biochemistry +13

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

Minyi Han, Peng Wang, Xinglian Xu et al. · Food Research International · 2014 · 399 citations

Agriculture, Biochemistry, Food Science +17

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

Mingcheng Zhang, Fangfei Li, Xinping Diao et al. · Meat Science · 2017 · 393 citations

Agriculture, Animal Sciences, Physiology +17

Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

W. R. Caine, J.L. Aalhus, Dana Best et al. · Meat Science · 2003 · 296 citations

Agriculture, Animal Sciences, Food Science +17