(Q42725366)

5 November 2017

title

The effects of aging on moisture-enhanced pork loins (English)

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5 November 2017

author

Elisabeth Huff-Lonergan

series ordinal

3

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5 November 2017

Kathy J Davis

1

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5 November 2017

Joseph G Sebranek

series ordinal

2

1 reference

5 November 2017

Steven M Lonergan

series ordinal

4

1 reference

5 November 2017

publication date

1 March 2004

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5 November 2017

number of pages

6

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inferred from page(s)

published in

Meat Science

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5 November 2017

volume

66

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5 November 2017

issue

3

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5 November 2017

page(s)

519-524

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Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle

5 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

Effects of postmortem aging time, animal age, and sex on degradation of titin and nebulin in bovine longissimus muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and western blotting comparisons of purified myofibrils and whole muscle preparations for evaluating titin and nebulin in postmortem bovine muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

Selection for lean growth efficiency in Duroc pigs influences pork quality.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

Is Z-disk degradation responsible for postmortem tenderization?

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2803%2900154-2

7 January 2021

10.1016/S0309-1740(03)00154-2

Identifiers

DOI

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5 November 2017

1 reference