reviewTop 1% cited
A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
Meat Science · 2014 · Vol. 98(3) · pp. 520–532
Joanne Hughes✉(Animal, Food and Health Sciences)Sofia K. Øiseth(Animal, Food and Health Sciences)Peter P. Purslow(Universidad Nacional del Centro de la Provincia de Buenos Aires)Robyn D. Warner(University of Melbourne)
Meat and Animal Product QualitySensory Analysis and Statistical MethodsAdvanced Chemical Sensor TechnologiesTendernessMyofibrilWater holding capacityFood scienceChemistryMyofilamentBiochemistryMyosin
MeSH terms
ColorCookingDietHumansMeatMuscle ProteinsProtein DenaturationStress, MechanicalWaterMuscle, Skeletal
Citations
650
FWCI
32.34
field-weighted impact
References
112
Percentile
100%
vs. same field & year
Citations per year
References
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Meat Science · 1991 · 387 citations
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Meat Science · 1983 · 890 citations
Current research in meat color
Meat Science · 2005 · 2,017 citations
The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins
Meat Science · 2001 · 426 citations
Intramuscular connective tissue and its role in meat quality
Meat Science · 2005 · 431 citations
Effects of heat on meat proteins – Implications on structure and quality of meat products
Meat Science · 2005 · 1,264 citations
Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
Meat Science · 2010 · 760 citations
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