articleTop 1% cited
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
Meat Science · 2009 · Vol. 83(2) · pp. 239–245
Xiufang Xia(Heilongjiang Academy of Land Reclamation Sciences)Baohua Kong✉(Northeast Agricultural University)Qian Liu(Northeast Agricultural University)Jing Liu(Northeast Agricultural University)
Meat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animalsTBARSMyofibrilChemistryLongissimus dorsiThiobarbituric acidLipid oxidationLongissimusFood scienceBiochemistryAnimal science
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482
FWCI
12.59
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References
56
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99%
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References
DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
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Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
Free Radical Biology and Medicine · 1990 · 1,138 citations
Tissue sulfhydryl groups
Archives of Biochemistry and Biophysics · 1959 · 26,006 citations
Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage
Journal of Food Science · 1997 · 447 citations
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
Nature · 1970 · 251,243 citations
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Meat Science · 2005 · 1,946 citations
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