Protein and water modification in pork Longissimus dorsi (LD) pressurized at 200–400 MPa
(5 min, 4° C) followed by storage at− 20° C for up to 84 days were analyzed by …

The effects of high-pressure thawing at 70 MPa (35 min), 140 MPa (29 min), and 210 MPa
(25 min) were studied for their affect on the water holding capacity, protein denaturation and …

The relationship between water–protein interactions and heat-induced protein denaturation
in low temperature long time (LTLT) treated pork Longissimus dorsi was investigated by …

The aim of this study was to investigate the effects of rapid chilling (RC) of carcasses on the
quality of pork longissimus dorsi (LD) compared to conventional chilling (CC). Carcasses …

This study investigated water holding capacity (WHC), water distribution, and protein
denaturation of pork loin chops (longissimus lumborum) packaged in polyethylene bags …

Complementary methodologies were used to analyse the pressure-induced modification
and functionality of myofibrillar proteins from pork meat pressurised at 200, 400, 600, or 800 …

Pork and beef muscles were subjected to 200 MPa and− 20° C with or without water
freezing. Both tissues responded to the treatment with similar behavior. Protein denaturation …

Cylindrical specimens (50 mm diameter and 160 mm length) of fresh pork muscle (boneless
rib portions) packed in plastic bags were frozen by pressure shift freezing (PSF) at 100, 150 …

The water characteristics in cooked pressure-heat treated (45° C for 45 min prior to
pressurisation at 150 MPa for 30 min) and non-pressurised, cooked (control) samples of …

Unacceptable water-holding capacity costs the meat industry millions of dollars annually.
However, limited progress has been made toward understanding the mechanisms that …