Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation

DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION

Allan G. Gornall, Charles J. Bardawill, Maxima M. David · Journal of Biological Chemistry · 1949 · 16.2K citations · Full text

Life Sciences, Biochemistry, Clinical Biochemistry +9

Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

M. Koohmaraie, G.H. Geesink · Meat Science · 2006 · 650 citations

Agriculture, Biochemistry, Food Science +12

Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)

S.K. Mendiratta, A.S.R. Anjaneyulu · Meat Science · 2004 · 207 citations

Agriculture, Animal Sciences, Food Science +9

Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

W.G. Zhang, Steven M. Lonergan, Matt A. Gardner et al. · Meat Science · 2006 · 168 citations

Agriculture, Biochemistry, Food Science +11

The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH

N.F.S. Gault · Meat Science · 1985 · 138 citations

Agriculture, Animal Sciences, Food Science +12