… rosmarinic acid significantly increased the solubility of oxidized pork MP in an in vitro assay,
… acid reduced the solubility of MP in duck and pork, respectively, which could be attributed to …

… structures of pork loin, the water holding capacity (WHC) was reduced by frozen storage but
… [4] observed enzymatic autolysis of myofibrils during frozen storage. It is well-known that …

… Furthermore, if the Ca 2+ level is sufficient then they are able to degrade myofibrillar proteins
during storage. Proteolysis in muscles incubated pre-rigor at 22 and 30 C was greater than …

The effects of myofibril protein in pork treated by high hydrostatic pressure combined with heat
were investigated. The solubility of myofibril protein significantly increased up to 400 MPa …

… loss occurring in frozen-thawed meat. The storage at -3 C of fast or slow frozen pork prior to
final thawing at 2 C diminished the impact of the freezing rate on myofibrillar protein attributes…

… Myofibril isolation was carried out using an isolation buffer (… of protein in the myofibril pellet
was measured using the Biuret … After water in the intracellular space has frozen, the value of …

… Recent reports state that meat proteins are also oxidized during frozen storage of meat
leading to a large variety of severe chemical modifications including formation of protein …

… Influence of different fat levels on tangent δ of porcine myofibrillar protein in frozen dumpling
fillers. The fat level (%) means the percentage of fat added to the total meat amount. Each …

… After removing connective tissue and visible fat, muscle samples from each muscle and
each aging period were rapidly frozen by liquid nitrogen and stored at −80 C until biochemical …

… at 1 day postmortem and after aged/frozen storage. … since although the accelerated myofibrillar
protein degradation did … between storage temperature and drip (exudate) loss of the aged/…