Detalles de la búsqueda
1.
Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications.
Crit Rev Food Sci Nutr
; : 1-19, 2022 Oct 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-36239320
2.
Effect of Various Phyto-extracts on Physico-chemical, Colour, and Oxidative Stability of Pork Frankfurters.
Asian-Australas J Anim Sci
; 28(8): 1178-86, 2015 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-26104527
3.
Relationship between wooden breast severity in broiler chicken, antioxidant enzyme activity and markers of energy metabolism.
Poult Sci
; 103(8): 103877, 2024 May 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-38843563
4.
Relationship between pre-rigor temperature of pork longissimus muscle, myofibril-bound calpain activity and protein degradation.
Meat Sci
; 198: 109094, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36608417
5.
Changes of Raw Texture, Intramuscular Connective Tissue Properties and Collagen Profiles in Broiler Wooden Breast during Early Storage.
Foods
; 12(7)2023 Apr 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-37048351
6.
Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability.
Foods
; 12(6)2023 Mar 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-36981188
7.
Effects of Wooden Breast Syndrome in Broiler Chicken on Sarcoplasmic, Myofibrillar, and Connective Tissue Proteins and Their Association with Muscle Fiber Area.
Foods
; 12(18)2023 Sep 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-37761069
8.
Role of freezing-induced myofibrillar protein denaturation in the generation of thaw loss: A review.
Meat Sci
; 190: 108841, 2022 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-35533633
9.
Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength.
Food Chem
; 338: 128017, 2021 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32927203
10.
Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °C.
Meat Sci
; 176: 108468, 2021 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-33636547
11.
Altered Sarcomeric Structure and Function in Woody Breast Myopathy of Avian Pectoralis Major Muscle.
Front Physiol
; 11: 287, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32328000
12.
Comparison of the thermal characteristics of connective tissue in loose structured and normal structured porcine M. semimembranosus.
Meat Sci
; 80(4): 1024-30, 2008 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063832
13.
Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability.
Meat Sci
; 80(2): 496-504, 2008 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063358
14.
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions.
Meat Sci
; 80(4): 1290-6, 2008 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063870
15.
Post-mortem activity of the glycogen debranching enzyme and change in the glycogen pools in porcine M. longissimus dorsi from carriers and non-carriers of the RN(-) gene.
Meat Sci
; 75(1): 112-9, 2007 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063418
16.
Muscle structure, sarcomere length and influences on meat quality: A review.
Meat Sci
; 132: 139-152, 2017 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28552497
17.
Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage.
Poult Sci
; 96(9): 3465-3472, 2017 Sep 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28595272
18.
The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles.
Meat Sci
; 72(3): 532-8, 2006 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061737
19.
Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures.
Meat Sci
; 121: 189-195, 2016 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-27341620
20.
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation.
Meat Sci
; 119: 32-40, 2016 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-27129081