Literature DB >> 13711042

Biochemistry of meat hydration.

R HAMM.   

Abstract

Keywords:  MEAT/chemistry

Mesh：

Year:  1960        PMID： 13711042     DOI： 10.1016/s0065-2628(08)60141-x

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  28 in total

1.  RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY OF MEATS AND MICROBIAL QUALITY.

Authors:  J M JAY
Journal:  Appl Microbiol       Date:  1965-01

2.  Further insight into the role of Ca2+ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OES.

Authors:  Arlan S Freitas; Leila M Carvalho; Adriana L Soares; Marta S Madruga; Arnoud C S Neto; Rafael H Carvalho; Elza I Ida; Mario Estevez; Massami Shimokomaki
Journal:  J Food Sci Technol       Date:  2018-06-19       Impact factor: 2.701

3.  Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments.

Authors:  Juliana Lolli Malagoli de Mello; Mariana Piatto Berton; Rita de Cassia Dourado; Aline Giampietro-Ganeco; Rodrigo Alves de Souza; Fábio Borba Ferrari; Pedro Alves de Souza; Hirasilva Borba
Journal:  Int J Biometeorol       Date:  2017-04-20       Impact factor: 3.787

Review 4.  Effect of different salinities on gene expression and activity of digestive enzymes in the thick-lipped grey mullet (Chelon labrosus).

Authors:  I M Pujante; F J Moyano; J A Martos-Sitcha; J M Mancera; G Martínez-Rodríguez
Journal:  Fish Physiol Biochem       Date:  2017-11-17       Impact factor: 2.794

5.  Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging.

Authors:  K M Wills; R M Mitacek; G G Mafi; D L VanOverbeke; D Jaroni; R Jadeja; R Ramanathan
Journal:  J Anim Sci       Date:  2017-12       Impact factor: 3.159

6.  A simple but quantitative method for non-destructive monitoring of myoglobin redox forms inside the meat.

Authors:  Thien Nguyen; Jae Gwan Kim
Journal:  J Food Sci Technol       Date:  2019-08-10       Impact factor: 2.701

7.  Response of the extract-release volume and water-holding capacity phenomena to microbiologically spoiled beef and aged beef.

Authors:  J M Jay
Journal:  Appl Microbiol       Date:  1966-07

8.  Collapse of the endogenous antioxidant enzymes in post-mortem broiler thigh muscles triggers oxidative stress and impairs water-holding capacity.

Authors:  Massami Shimokomaki; Mario Estévez; Rafael H Carvalho; Elza I Ida; Marta S Madruga
Journal:  J Food Sci Technol       Date:  2019-02-13       Impact factor: 2.701

9.  The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages.

Authors:  Marta Suely Madruga; Thayse Cavalcante da Rocha; Leila Moreira de Carvalho; Ana Maria Barbosa Lima Sousa; Arnoud Clementino de Sousa Neto; Daniella Godoy Coutinho; Andressa Samara de Carvalho Ferreira; Alida Janine Soares; Mercia de Sousa Galvão; Elza Iouko Ida; Mario Estévez
Journal:  J Food Sci Technol       Date:  2019-02-13       Impact factor: 2.701

10.  Effect of Different Dietary Betaine Fortifications on Performance, Carcass Traits, Meat Quality, Blood Biochemistry, and Hematology of Broilers Exposed to Various Temperature Patterns.

Authors:  Ahmed A Al-Sagan; Abdullah H Al-Yemni; Alaeldein M Abudabos; Abdulaziz A Al-Abdullatif; Elsayed O Hussein
Journal:  Animals (Basel)       Date:  2021-05-26       Impact factor: 2.752
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