Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 523 citations

Agriculture, Biochemistry, Food Science +17

Characteristics of Pale, Soft, Exudative Broiler Breast Meat

Riëtte L.J.M. Van Laack, C.-H. Liu, M.O. Smith et al. · Poultry Science · 2000 · 391 citations · Full text

Agriculture, Animal Sciences, Poultry Science +17

Wooden‐Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities

Massimiliano Petracci, Francesca Soglia, Leila Moreira de Carvalho et al. · Comprehensive Reviews in Food Science and Food Safety · 2019 · 357 citations

Agriculture, Animal Sciences, Poultry Science +17

Cooking‐Induced Protein Modifications in Meat

Tzer‐Yang Yu, James D. Morton, Stefan Clerens et al. · Comprehensive Reviews in Food Science and Food Safety · 2016 · 233 citations

Agriculture, Biochemistry, Food Science +13

Quality and Energy Evaluation in Meat Cooking

Pankaj B. Pathare, Anthony Paul Roskilly · Food Engineering Reviews · 2016 · 205 citations · Full text

Agriculture, Food Science, Food Analysis +16