The impacts of accelerated pH decline combined with high muscle temperature on post-
mortem muscle metabolism and subsequent meat quality attributes have been extensively …

Flavor is one of the most significant characteristics of beef palatability and it can eventually
affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef …

The interactions between myofibrillar proteins (MPs) and furan derivatives were researched
by spectroscopic and molecular docking approaches. The gas chromatography-mass …

In order to investigate the relationship of sarcoplasmic and myofibrillar protein solubility to
colour and water-holding capacity (WHC) in pork, 60 loins were selected to represent the …

An integrated study was conducted on the effects of temperature and pH on the solubility of
whey proteins. The solubility was determined experimentally in the range of 40–60° C for …

The objective of the study was to examine how oxidatively induced protein cross‐linking
would influence the gelation properties of myofibrillar protein (MP) under meat processing …

The effects of salt-curing, drying and rehydration on muscle proteins in cod (Gadus morhua)
were studied during the processing of heavily salted cod or “bacalhau”. The aim was to …

Texture, moisture retention, and tenderness of processed muscle foods are influenced by
the functionality of myofibrillar protein. Recent studies have revealed large variations in …

This chapter is devoted to thermal denaturation and coagulation of food proteins and
reviews the mechanisms of thermal denaturation and the factors that affect thermal …

The objectives of the present work were:(a) to establish the effect of brine concentration on
porcine tissue microstructure (scanning electron microscopy) and protein denaturation …