Improvement of Meat Quality by Novel Technology

[1]  Q. Shen,et al.  Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness. , 2016, Journal of the science of food and agriculture.

[2]  R. Roskoski.  A historical overview of protein kinases and their targeted small molecule inhibitors. , 2015, Pharmacological research.

[3]  Haifeng Zhao,et al.  Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals. , 2014, Meat science.

[4]  T. S. Nordtvedt,et al.  Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage , 2014 .

[5]  I. Martinez,et al.  Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle , 2014 .

[6]  F. Khodaiyan,et al.  Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes. , 2014, Meat science.

[7]  Zhen-jiang Gao,et al.  Enhanced mass transfer of osmotic dehydration and changes in microstructure of pickled salted egg under pulsed pressure , 2013 .

[8]  M. Lamballerie,et al.  Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing , 2013 .

[9]  J. Kerry,et al.  The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. , 2013, Meat science.

[10]  Zhang Li-ya.  Effect of Vacuum Pickling on Salt Osmotic Dehydration and Quality Changes of Pork , 2013 .

[11]  M. Larsen,et al.  Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle. , 2012, Food chemistry.

[12]  Qian Liu,et al.  Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle , 2012 .

[13]  M. Chaijan.  Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. , 2011, Food chemistry.

[14]  S. Arason,et al.  The effects of salt-curing and salting procedures on the microstructure of cod (Gadus morhua) muscle , 2011 .

[15]  J. Apple,et al.  Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks. , 2011, Meat science.

[16]  Zhou Guanghong.  Changes in Meat Quality Characteristics of Goose Breast Muscle after Tumbling , 2011 .

[17]  S. Arason,et al.  Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets , 2011 .

[18]  S. H. Lee,et al.  Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. , 2010, Meat science.

[19]  Zhang Li-yan,et al.  Effects of ultra-high pressure thawing on San Huang chicken quality by different frozen methods. , 2010 .

[20]  Qian Ping,et al.  Model of inactivation kinetics of pressure resistant strains in low acid food by ultra-high pressure processing. , 2010 .

[21]  M. J. Kerr,et al.  Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force. , 2009, Meat science.

[22]  L. Qian,et al.  Effect of freeze-thawing cycles on the quality properties and microstructure of pork muscle. , 2009 .

[23]  O. Corzo,et al.  OPTIMIZACIÓN DE LA DESHIDRATACIÓN OSMÓTICA CON PULSO DE VACÍO DE LÁMINAS DE SARDINA Optimization of Vacuum Pulse Osmotic Dehydration of Sardine Sheets , 2008 .

[24]  Sun Zhao-shen.  Transfer rule of osmotic dehydration of carrots under ultrasound treatment , 2008 .

[25]  Otoniel Corzo,et al.  Determination of water effective diffusion coefficient of sardine sheets during vacuum pulse osmotic dehydration , 2007 .

[26]  T. Koutchma.  Advanced Technologies for Meat Processing, Leo M.L. Nollet, Fidel Toldra (Eds.). Taylor & Francis, CRC Press LLC, Boca Raton, FL (2006). 483pp., $159.95, Hardback, ISBN:10:1574445871 , 2007 .

[27]  J. Stull,et al.  Enhanced Skeletal Muscle Contraction with Myosin Light Chain Phosphorylation by a Calmodulin-sensing Kinase*♦ , 2007, Journal of Biological Chemistry.

[28]  M. Añón,et al.  Effect of freezing rate on the denaturation of myofibrillar proteins , 2007 .

[29]  Y. Xiong,et al.  Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein , 2007 .

[30]  J. Laurindo,et al.  Effect of Vacuum Impregnation-Dehydration on the Mechanical Properties of Apples , 2006 .

[31]  R. Bardsley,et al.  Changes in caspase activity during the postmortem conditioning period and its relationship to shear force in porcine longissimus muscle. , 2006, Journal of animal science.

[32]  Nelson Bracho,et al.  Color change kinetics of sardine sheets during vacuum pulse osmotic dehydration , 2006 .

[33]  N. King,et al.  Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color , 2006 .

[34]  Otoniel Corzo,et al.  The use of fractional conversion technique on firmness change kinetics of vacuum pulse osmotic dehydration sardine sheets , 2006 .

[35]  Y. Xiong,et al.  Identification of Cross‐linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils , 2006 .

[36]  Eric A. Decker,et al.  The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles , 2006 .

[37]  R. Heath,et al.  Ca2+/calmodulin-dependent protein kinase kinase-beta acts upstream of AMP-activated protein kinase in mammalian cells. , 2005, Cell metabolism.

[38]  L. Witters,et al.  Dual Mechanisms Regulating AMPK Kinase Action in the Ischemic Heart , 2005, Circulation research.

[39]  Minyoung Lee,et al.  AMP-activated protein kinase activity is required for vanadate-induced hypoxia-inducible factor 1alpha expression in DU145 cells. , 2004, Carcinogenesis.

[40]  J. Salmerón,et al.  Texture profile analysis of meat products treated with commercial liquid smoke flavourings , 2004 .

[41]  G. Trystram,et al.  Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer , 2003 .

[42]  A. Chiralt,et al.  Development of salt profiles on Manchego type cheese during brining. Influence of vacuum pressure , 2002 .

[43]  T. Lowe,et al.  High and low rigor temperature effects on sheep meat tenderness and ageing. , 2002, Meat science.

[44]  M. S. Brewer,et al.  Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model system. , 1999, Meat science.

[45]  L. Skibsted,et al.  Metmyoglobin reductase activity in porcine m. longissimus dorsi muscle. , 1999, Meat science.

[46]  B. Guamis,et al.  Ripening control of Manchego type cheese salted by brine vacuum impregnation , 1997 .

[47]  R. Bello,et al.  [Physicochemical evaluation of dried salted fish in Venezuela]. , 1996, Archivos latinoamericanos de nutricion.

[48]  F. Ertekin,et al.  Osmotic dehydration of peas. I. Influence of process variables on mass transfer , 1996 .

[49]  F. Ertekin,et al.  Osmotic dehydration of peas. II. Influence of osmosis on drying behavior and product quality , 1996 .

[50]  C. E. Lyon,et al.  The Effects of Electric Stimulation and Extended Chilling Times on the Biochemical Reactions and Texture of Cooked Broiler Breast Meat , 1995 .

[51]  Pedro Fito,et al.  Modelling of vacuum osmotic dehydration of food , 1994 .

[52]  R. Johnson,et al.  Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks , 1990 .

[53]  G. Mazzei,et al.  Phosphorylation of skeletal-muscle troponin I and troponin T by phospholipid-sensitive Ca2+-dependent protein kinase and its inhibition by troponin C and tropomyosin. , 1984, The Biochemical journal.

[54]  T. Toyo-Oka.  Phosphorylation with cyclic adenosine 3':5' monophosphate-dependent protein kinase renders bovine cardiac troponin sensitive to the degradation by calcium-activated neutral protease. , 1982, Biochemical and biophysical research communications.

[55]  R. Scopes,et al.  Purification of all glycolytic enzymes from one muscle extract. , 1982, Methods in enzymology.