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Garcia‐Galicia IA, Huerta‐Jimenez M, Carrillo‐Lopez LM, Sanchez‐Aldana D, Alarcon‐Rojo AD. High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ivan A. Garcia‐Galicia
- Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico
| | - Mariana Huerta‐Jimenez
- Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico
- Consejo Nacional de Ciencia y Tecnologia Av. Insurgentes Sur 1582, Col. Credito Constructor, Del. Benito Juárez Ciudad de México C.P. 03940 Mexico
| | - Luis M. Carrillo‐Lopez
- Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico
- Consejo Nacional de Ciencia y Tecnologia Av. Insurgentes Sur 1582, Col. Credito Constructor, Del. Benito Juárez Ciudad de México C.P. 03940 Mexico
| | - Daniela Sanchez‐Aldana
- Facultad de Ciencias Quimicas Universidad Autonoma de Chihuahua Circuito Universitario Chihuahua Campus Universitario No. 2 Chih. 31125 Mexico
| | - Alma D. Alarcon‐Rojo
- Facultad de Zootecnia y Ecologia Universidad Autonoma de Chihuahua Perif. Francisco R. Almada km 1 Chihuahua Chih. 31453 Mexico
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He J, Lin X, Yang H, Tian Y, Zhao Y, Zhang L, Wei W, Chen J. UBXN1 is a strong candidate gene in regulation of pork water-holding capacity. Arch Anim Breed 2021; 64:109-118. [PMID: 34084909 PMCID: PMC8162240 DOI: 10.5194/aab-64-109-2021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Accepted: 01/15/2021] [Indexed: 11/15/2022] Open
Abstract
The UBX domain containing protein 1-like gene (UBXN1) promotes the degradation of
myofibrillar proteins during meat maturation, which affects meat water-holding capacity (WHC). This study aims to identify functional mutations in
UBXN1 promoter region, which affects the transcription activity and therefore the
WHC. Firstly, we confirmed that the UBXN1 expression level was positively
associated with WHC. Individuals with high and low WHC (n=16 per
group) were selected from 168 Duroc × Large White × Yorkshire (D × L × Y) crossbred pigs. The UBXN1 promoter region
was comparatively sequenced using DNA pools from these two groups, and a
mutation ca. -379T > G was revealed that had reverse allele distribution.
The single nucleotide polymorphism (SNP) was then genotyped in the abovementioned population. TT genotype individuals exhibited higher UBXN1 mRNA level
and higher WHC compared with GG genotype ones. Further luciferase assay
confirmed that TT genotype promoter had higher activity. Moreover, the
degradation of cytoskeletal framework proteins of muscle cells like
desmin, synemin, dystrophin, and vinculin was higher in TT genotype individuals than GG ones. In
conclusion, we identified a SNP in the UBXN1 gene promoter that contributes to
WHC improvement and pork quality. And UBXN1 is a strong candidate gene in
regulation of pork WHC.
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Affiliation(s)
- Jiawen He
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiangsheng Lin
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Haoxin Yang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ye Tian
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yuelei Zhao
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Lifan Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Wei Wei
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jie Chen
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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Sabikun N, Bakhsh A, Ismail I, Hwang YH, Rahman MS, Joo ST. Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage. Journal of Food Science and Technology 2019; 56:4809-4816. [PMID: 31741505 DOI: 10.1007/s13197-019-03941-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/08/2019] [Accepted: 05/12/2019] [Indexed: 11/30/2022]
Abstract
The objective of this study was to investigate the effects of rigor state on physicochemical characteristics and the oxidative stability of chicken leg and breast muscles as a function of freezing time. Breast and leg muscles were excised from 24 broiler chickens at 30 min or 1.5 h postmortem (PM), frozen overnight at - 75 °C immediately, and then stored at - 20 °C for 90 days to measure the meat quality traits. Results showed that longer freezing led to deterioration of meat quality with higher deterioration for post-rigor frozen muscles. Pre-rigor frozen muscles had higher pH, water holding capacity (around 90%), and sarcomere length with a lower thaw and cook loss than post-rigor frozen muscles. The Warner-Bartzler shear force (WBSF) values for chicken leg and breast muscles were insignificant (except pre-rigor leg muscles which had significantly higher WBSF value only at 90th day of storage). The lightness (L*) value increased significantly with increasing storage for all samples. Post-rigor muscles had significantly higher TBARS values (0.62 mg MDA/kg) than the pre-rigor muscles. The leg muscles had better physicochemical characteristics compared to breast muscles, except for the cook loss. Therefore, immediate freezing (prior to onset of rigor) could be an effective way to minimize the quality deterioration of frozen chicken muscles.
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Affiliation(s)
- Nahar Sabikun
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Allah Bakhsh
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Ishamri Ismail
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea
| | - Young-Hwa Hwang
- 2Division of Applied Life Science (BK21+), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Korea
| | - M Shafiur Rahman
- 3Department of Food Engineering and Technology, State University of Bangladesh, Dhaka, 1205 Bangladesh
| | - Seon-Tea Joo
- 1Division of Applied Life Science (BK21+), Gyeongsang National University, Jinju, 52828 Korea.,2Division of Applied Life Science (BK21+), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, 52828 Korea
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Fu Q, Liu R, Wang H, Hua C, Song S, Zhou G, Zhang W. Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5866-5873. [PMID: 31026156 DOI: 10.1021/acs.jafc.9b01239] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The main purpose of this study was to investigate the effects of oxidation in vitro on the biochemical properties of myofibrillar protein isolates (MPIs) from beef muscles. MPIs were incubated at 4 °C for 24 h with hydroxyl-radical-generating systems consisting of 0.01 mM FeCl3 and 0.1 mM ascorbic acid plus 0, 0.2, 1, 5, 10, and 20 mM hydrogen peroxide. The results showed that oxidation caused drastically structural changes in bovine MPIs. The carbonyl content, the surface hydrophobicity, and the particle diameter of MPIs were significantly increased, while the free sulfhydryl group content was dramatically decreased with increasing hydrogen peroxide concentrations. Oxidation caused the protein aggregations through cross-linking between proteins and amino acids. Proteomics study identified protein sites in which they were easy to be oxidized. Oxidized catalytic activities and binding sites of enzymes that were susceptible to oxidation were also identified.
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Affiliation(s)
- Qingquan Fu
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China
| | - Rui Liu
- College of Food Science and Engineering , Yangzhou University , Yangzhou , Jiangsu 225127 , People's Republic of China
| | - Haiou Wang
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China
| | - Chun Hua
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China
| | - Shangxin Song
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education (MOE), Key Laboratory of Meat Processing, Ministry of Agriculture (MOA), Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education (MOE), Key Laboratory of Meat Processing, Ministry of Agriculture (MOA), Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
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Zhang M, Wang D, Xu X, Xu W. Comparative proteomic analysis of proteins associated with water holding capacity in goose muscles. Food Res Int 2019; 116:354-361. [DOI: 10.1016/j.foodres.2018.08.048] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 08/02/2018] [Accepted: 08/18/2018] [Indexed: 12/12/2022]
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Xing T, Gao F, Tume RK, Zhou G, Xu X. Stress Effects on Meat Quality: A Mechanistic Perspective. Compr Rev Food Sci Food Saf 2018; 18:380-401. [PMID: 33336942 DOI: 10.1111/1541-4337.12417] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 10/31/2018] [Accepted: 11/12/2018] [Indexed: 12/16/2022]
Abstract
Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress-induced pathways or mediators, including AMP-activated protein kinase-mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk.
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Affiliation(s)
- Tong Xing
- College of Animal Science and Technology, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Feng Gao
- College of Animal Science and Technology, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Ronald K Tume
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
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Hwang YH, Sabikun N, Ismail I, Joo ST. Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade. Korean J Food Sci Anim Resour 2018; 38:950-958. [PMID: 30479502 PMCID: PMC6238040 DOI: 10.5851/kosfa.2018.e27] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 07/31/2018] [Accepted: 07/31/2018] [Indexed: 11/06/2022] Open
Abstract
The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness (L*) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Nahar Sabikun
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Ishamri Ismail
- Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.,Division of Applied Life Science (BK21Plus), Gyeongsang National University, Jinju 52828, Korea
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Analyzing pH-induced changes in a myofibril model system with vibrational and fluorescence spectroscopy. Meat Sci 2017; 125:1-9. [DOI: 10.1016/j.meatsci.2016.11.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/30/2016] [Accepted: 11/10/2016] [Indexed: 01/16/2023]
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9
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Fu QQ, Liu R, Zhang WG, Li YP, Wang J, Zhou GH. Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1426-3] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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10
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Kaur BP, Kaushik N, Rao PS, Mishra HN. Chilled Storage of High Pressure Processed Black Tiger Shrimp (Penaeus monodon). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2013.772271] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Bowker B, Liu M, Callahan J, Solomon M. Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture-Enhanced Pork Loins. J Food Sci 2010; 75:S237-44. [DOI: 10.1111/j.1750-3841.2010.01581.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.07.013] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Bertram HC, Meyer RL, Wu Z, Zhou X, Andersen HJ. Water distribution and microstructure in enhanced pork. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7201-7207. [PMID: 18642839 DOI: 10.1021/jf8007426] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Water characteristics and meat microstructure of NaHCO3-enhanced pork were compared with NaCl- and Na4O7P2-enhanced pork using low-field proton NMR relaxometry, advanced microscopy techniques, and traditional meat quality measurements. Porcine samples were enhanced at 4 degrees C for 48 h with sodium salts individually and in the following combinations: (i) 5% NaCl, (ii) 5% Na4O7P2, (iii) 3% NaHCO3, (iv) 5% NaCl and 5% Na4O7P2, (v) 5% NaCl and 3% NaHCO3, (vi) 5% Na4O7P2 and 3% NaHCO3, and (vii) 5% NaCl, 5% Na4O7P2, and 3% NaHCO3. Independently of the marinade used, the water-binding capacity was improved, cooking loss was reduced, and the yield was enhanced compared with nonmarinated pork samples. This was also reflected in the water mobility within the samples measured by proton NMR relaxometry. Visualization of samples by confocal laser scanning microscopy (CLSM) revealed salt-dependent microstructural changes in the green pork samples treated with NaHCO3, giving rise to nearly complete disintegration of overall structures. High-resolution visualization by atomic force microscopy (AFM) further suggested that a higher cooking loss in sodium chloride-enhanced samples could be ascribed to less solubilization and higher heat-induced protein denaturation compared with phosphate- and bicarbonate-enhanced samples.
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Affiliation(s)
- Hanne Christine Bertram
- University of Aarhus, Faculty of Agricultural Sciences, Department of Food Science, P.O. Box 50, DK-8830 Tjele, Denmark.
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Cheng Q, Sun DW. Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances. Crit Rev Food Sci Nutr 2008; 48:137-59. [DOI: 10.1080/10408390601177647] [Citation(s) in RCA: 145] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Huff-Lonergan E, Lonergan SM. New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry. J Anim Breed Genet 2007; 124 Suppl 1:19-26. [DOI: 10.1111/j.1439-0388.2007.00683.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Zhang W, Lonergan SM, Gardner MA, Huff-Lonergan E. Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork. Meat Sci 2006; 74:578-85. [DOI: 10.1016/j.meatsci.2006.05.008] [Citation(s) in RCA: 118] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2006] [Revised: 05/05/2006] [Accepted: 05/08/2006] [Indexed: 11/25/2022]
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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci 2005; 71:194-204. [DOI: 10.1016/j.meatsci.2005.04.022] [Citation(s) in RCA: 1127] [Impact Index Per Article: 59.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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