articleTop 1% cited
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
Meat Science · 2017 · Vol. 133 · pp. 10–18
Mingcheng Zhang(Northeast Agricultural University)Fangfei Li(Northeast Agricultural University)Xinping Diao(Northeast Agricultural University)Baohua Kong✉(Northeast Agricultural University)Xiufang Xia✉(Northeast Agricultural University)
Meat and Animal Product QualityBiochemical effects in animalsMuscle metabolism and nutritionMyofibrilSarcomereChemistryLongissimusLongissimus muscleProtein degradationMicrostructureProtein secondary structureBiophysicsProtein aggregation
MeSH terms
Red MeatAnimalsFood HandlingFreezingMuscle ProteinsSarcomeresSwineWaterFood QualityParaspinal Muscles
Funding
- National Natural Science Foundation of China
Citations
382
FWCI
19.41
field-weighted impact
References
61
Percentile
100%
vs. same field & year
Citations per year
References
DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION
Journal of Biological Chemistry · 1949 · 16,131 citations
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
Meat Science · 2009 · 482 citations
Effects of heat on meat proteins – Implications on structure and quality of meat products
Meat Science · 2005 · 1,264 citations
Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
Journal of Agricultural and Food Chemistry · 1979 · 1,557 citations
Impact of freezing and thawing on the quality of meat: Review
Meat Science · 2012 · 1,013 citations
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