articleTop 1% cited
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Meat Science · 2005 · Vol. 71(1) · pp. 194–204
E. Huff‐Lonergan✉(Iowa State University)Steven M. Lonergan(Iowa State University)
Meat and Animal Product QualityMuscle metabolism and nutritionMuscle Physiology and DisordersMyofibrilDesminCell biologyIntracellularProtein degradationCytoskeletonProteolysisChemistryBiophysicsBiology
Funding
- U.S. Department of Agriculture
Citations
1,946
FWCI
28.24
field-weighted impact
References
78
Percentile
100%
vs. same field & year
Citations per year
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References
The AMP‐Activated Protein Kinase
European Journal of Biochemistry · 1997 · 1,311 citations
Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.
Journal of Animal Science · 1996 · 459 citations
Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis
Meat Science · 1991 · 387 citations
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
Meat Science · 1983 · 890 citations
Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
Free Radical Biology and Medicine · 1990 · 1,138 citations
Factors of significance for pork quality—a review
Meat Science · 2003 · 548 citations
The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins
Meat Science · 2001 · 426 citations
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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