articleTop 1% cited
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
Meat Science · 2007 · Vol. 77(3) · pp. 295–303
Marianne N. Lund(University of Copenhagen)René Lametsch(University of Copenhagen)Marchen Hviid(Danish Meat Trade College)Ole N. Jensen(University of Southern Denmark)Leif H. Skibsted✉(University of Copenhagen)
Meat and Animal Product QualityBee Products Chemical AnalysisBiochemical effects in animalsModified atmosphereTendernessMyofibrilChemistryFood scienceLongissimus dorsiOxygenAtmosphere (unit)MyosinLipid oxidation
Citations
421
FWCI
23.97
field-weighted impact
References
39
Percentile
100%
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Citations per year
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References
Revisiting the conversion of muscle into meat and the underlying mechanisms
Meat Science · 2006 · 402 citations
Tissue sulfhydryl groups
Archives of Biochemistry and Biophysics · 1959 · 26,006 citations
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
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