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Theoretical aspects of water-holding in meat

Meat science, 2010-09, Vol.86 (1), p.151-165

2010

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Myodegeneration with fibrosis and regeneration in the pectoralis major muscle of broilers

Veterinary pathology, 2014-05, Vol.51 (3), p.619-623

2014

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Pectoral Vessel Density and Early Ultrastructural Changes in Broiler Chicken Wooden Breast Myopathy

Journal of comparative pathology, 2018-05, Vol.161, p.1-10

2018

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Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies

Poultry science, 2016-11, Vol.95 (11), p.2707-2714

2016

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Wooden Breast Myodegeneration of Pectoralis Major Muscle Over the Growth Period in Broilers

Veterinary pathology, 2017-01, Vol.54 (1), p.119-128

2017

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Evolution of proteolytic indicators during storage of broiler wooden breast meat

Poultry science, 2018-04, Vol.97 (4), p.1448-1455

2018

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Wooden breast myopathy links with poorer gait in broiler chickens

Animal (Cambridge, England), 2019, Vol.13 (8), p.1690-1695

2019

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The effects of high salt and low pH on the water-holding of meat

Meat science, 2013-02, Vol.93 (2), p.167-170

2013

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Carbohydrate metabolism in meat animals

Meat science, 2005-07, Vol.70 (3), p.423-434

2005

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Tyrosinase-Aided Protein Cross-Linking: Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels

Journal of agricultural and food chemistry, 2007-02, Vol.55 (4), p.1248-1255

2007

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Enzyme-Aided Modification of Chicken-Breast Myofibril Proteins: Effect of Laccase and Transglutaminase on Gelation and Thermal Stability

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9231-9237

2005

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Chronic activation of AMP-activated protein kinase increases monocarboxylate transporter 2 and 4 expression in skeletal muscle

Journal of animal science, 2017-08, Vol.95 (8), p.3552-3562

2017

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High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles

Meat science, 2013-03, Vol.93 (3), p.600-606

2013

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Reducing sodium intake from meat products

Meat science, 2005-07, Vol.70 (3), p.531-541

2005

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Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75

Meat science, 2000-07, Vol.55 (3), p.279-283

2000

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High number of Yersinia enterocolitica 4/O:3 in cold-stored modified atmosphere-packed pig cheek meat

International journal of food microbiology, 2012-04, Vol.155 (1-2), p.69-72

2012

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On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

Meat science, 2016-09, Vol.119, p.32-40

2016

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Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH

Meat science, 2000-05, Vol.55 (1), p.25-31

2000

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Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

Meat science, 2001-05, Vol.58 (1), p.1-7

2001

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Gas composition in controlled atmosphere stunning affects turkey meat quality traits

British poultry science, 2012-01, Vol.53 (1), p.47-56

2012

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Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization

Czech Journal of Animal Science, 2017-01, Vol.62 (2), p.51-57

2017

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Temperature shows greater impact on bovine Longissimus dorsi muscle glycogen debranching enzyme activity than does salt concentration

Meat science, 2007-12, Vol.77 (4), p.587-592

2007

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Chronic activation of AMP-activated protein kinase increases monocarboxylate transporter 2 and 4 expression in skeletal muscle

Journal of animal science, 2017-08, Vol.95 (8), p.3552

2017

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Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef

Meat science, 2000-05, Vol.55 (1), p.33-38

2000

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Thermal stability of connective tissue from porcine muscles

Meat science, 2007-07, Vol.76 (3), p.474-480

2007

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Theoretical aspects of water-holding in meat

Myodegeneration with fibrosis and regeneration in the pectoralis major muscle of broilers

Pectoral Vessel Density and Early Ultrastructural Changes in Broiler Chicken Wooden Breast Myopathy

Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by White Striping and Wooden Breast myopathies

Wooden Breast Myodegeneration of Pectoralis Major Muscle Over the Growth Period in Broilers

Evolution of proteolytic indicators during storage of broiler wooden breast meat

Wooden breast myopathy links with poorer gait in broiler chickens

The effects of high salt and low pH on the water-holding of meat

Carbohydrate metabolism in meat animals

Tyrosinase-Aided Protein Cross-Linking: Effects on Gel Formation of Chicken Breast Myofibrils and Texture and Water-Holding of Chicken Breast Meat Homogenate Gels

Enzyme-Aided Modification of Chicken-Breast Myofibril Proteins: Effect of Laccase and Transglutaminase on Gelation and Thermal Stability

Chronic activation of AMP-activated protein kinase increases monocarboxylate transporter 2 and 4 expression in skeletal muscle

High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles

Reducing sodium intake from meat products

Variation of residual glycogen-glucose concentration at ultimate pH values below 5.75

High number of Yersinia enterocolitica 4/O:3 in cold-stored modified atmosphere-packed pig cheek meat

On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation

Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH

Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

Gas composition in controlled atmosphere stunning affects turkey meat quality traits

Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization

Temperature shows greater impact on bovine Longissimus dorsi muscle glycogen debranching enzyme activity than does salt concentration

Chronic activation of AMP-activated protein kinase increases monocarboxylate transporter 2 and 4 expression in skeletal muscle

Some effects of residual glycogen concentration on the physical and sensory quality of normal pH beef

Thermal stability of connective tissue from porcine muscles

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