High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …

Considerable research has been done to better understand the basis for gel formation by
myofibrillar proteins (MPs) in effort to manufacture acceptable processed meats with lower …

Myofibrillar protein (MP) majorly determines the quality of emulsified meat product. Since MP
is sensitive to external stresses, it would easily denature and form aggregates during …

This paper studies the effects of soy protein isolate (SPI; 0, 2% and 4%; Weight/Weight) on
texture, rheological property, sulfhydryl groups, and the water distribution state of low-salt …

For years, high‐pressure processing has been viewed as useful for pasteurizing food while
maintaining the quality of fresh food. However, even at moderate pressure, this process is …

High hydrostatic pressure (HHP) treatment can influence meat protein conformation and
induce protein denaturation, aggregation, or gelation. The means whereby HHP treatment …

Methods were investigated to reduce the salt content of beef-containing smallgoods as high-
salt intake has been identified as a public health risk for most individuals. Raw meat batters …

The texture, yield, and organoleptic properties of comminuted meat products are closely
related to the structure and functionality of myofibrillar proteins (MP). To enhance functional …

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 …

The effects of different intensities of low-frequency alternating magnetic fields (LF-AMF)
modification on gel characteristics, rheology, water distribution, secondary structure and …