articleTop 10% cited
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle
Meat Science · 1999 · Vol. 52(3) · pp. 291–297
Seon-Tea Joo(Gyeongsang National University)R. G. Kauffman(University of Wisconsin–Madison)B.C Kim✉(Korea University)G.B Park(Gyeongsang National University)
Meat and Animal Product QualityMuscle metabolism and nutritionExercise and Physiological ResponsesSarcoplasmMyofibrilChemistrySolubilityGlycogen phosphorylaseBiochemistryChromatographyPolyacrylamide gel electrophoresisFood scienceEnzyme
Citations
488
FWCI
3.87
field-weighted impact
References
22
Percentile
93%
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Citations per year
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References
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed
Meat Science · 1985 · 555 citations
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