Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM).

No abstract is available for this paper.

• Publication year

  2001

• Venue

  Meat Science

• Publication date

  2001-06-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/S0309-1740(00)00151-0PMID 22062115
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Recovery of proteins from beef bone and the functionality of these proteins in sausage batters.

  2000cited by this paper
• Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages.

  1999cited by this paper
• Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein

  1998cited by this paper
• Effects of anti-LMM antibodies on the solubility of chicken skeletal muscle myosin

  1996cited by this paper
• PORK CHAIN QUALITY AUDIT SURVEY: QUANTIFICATION OF PORK QUALITY CHARACTERISTICS

  1996cited by this paper
• Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins.

  1992cited by this paper
• Changes in Myofibrillar Protein and Collagen Content of Mechanically Deboned Chicken Meat Due to Washing and Screening

  1992cited by this paper
• Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork.

  1991cited by this paper
• RHEOLOGICAL AND GELATION PROPERTIES OF REDUCED SALT MEAT EMULSIONS CONTAINING POLYPHOSPHATES

  1989cited by this paper
• Heat-induced gelation of myosin filaments

  1988cited by this paper
• Thermally induced changes in muscle proteins

  1988cited by this paper
• Muscle as food

  1986cited by this paper
• Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration.

  1986cited by this paper
• Functional Properties of the Myofibrillar System and Their Measurements

  1986cited by this paper
• Heat Gelation Properties and Protein Extractability of Beef Myofibrils

  1985cited by this paper
• CHAPTER 4 – CHEMICAL AND BIOCHEMICAL CONSTITUTION OF MUSCLE

  1985cited by this paper
• Effect of Postmortem Storage on Cold-Shortened Bovine Muscle: Analysis by SDS-Polyacrylamide Gel Electrophoresis

  1984cited by this paper
• Heat-induced Gelation of Myosin Filaments at a Low Salt Concentration

  1983cited by this paper
• Further Studies on the Roles of the Head and Tall Regions of the Myosin Molecule in Heat-induced Gelation

  1982cited by this paper
• Heat Induced Gelling Properties of Actomyosin: Effect of Tropomyosin and Troponin

  1982cited by this paper
• Effect of actomyosin on heat-induced gelation of myosin.

  1982cited by this paper
• Relative Roles of the Head and Tail Portions of the Molecule in Heat‐Induced Gelation of Myosin

  1981cited by this paper
• Mechanically Deboned Red Meat

  1981cited by this paper
• HEAT‐INDUCED GELATION AND PROTEIN‐PROTEIN INTERACTION OF ACTOMYOSIN1

  1981cited by this paper
• HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONS

  1979cited by this paper
• ON THE RHEOLOGY OF MINCED MEAT

  1975cited by this paper
• MECHANISM OF LIPID OXIDATION IN MECHANICALLY DEBONED CHICKEN MEAT

  1975cited by this paper
• Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

  1970cited by this paper
• Heat Gelling Properties of Myosin, Actin, Actomyosin and Myosin-subunits in a Saline Model System

  1969cited by this paper

• Physicochemical characteristics, texture changes, proteolysis and volatile flavor compounds of fermented sausages by mixed starters: effects of incorporating varying proportions of pale, soft and exudative pork

  2025cites this paper
• Effect of Drying Temperature on the Quality of Dry Surimi Powder from Pangasius

  2020cites this paper
• Plasma enhanced-nutmeg essential oil solid liposome treatment on the gelling and storage properties of pork meat batters

  2020cites this paper
• Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates.

  2019cites this paper
• The effect of fatteners transport on pork quality

  2018cites this paper
• Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

  2018cites this paper
• Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging techniques.

  2018cites this paper
• The effect of pale, soft and exudative meat on the quality of canned pork in gravy.

  2017cites this paper
• Effects of microbial transglutaminase on physicochemical properties, electrophoretic patterns and sensory attributes of veggie burger

  2017cites this paper
• Factors influencing meat emulsion properties and product texture: A review

  2017cites this paper
• Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat

  2016cites this paper
• Physico-Chemical Characteristics and Textural Quality of Myofibrillar Protein Concentrate Prepared from Emu Meat

  2015cites this paper
• Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process

  2014cites this paper
• The Utilization of Poultry Breast Muscle of Different Quality Classes

  2013cites this paper
• Cryoprotective Effect of Maltose on Washed and Frozen Stored Chicken Meat

  2012cites this paper
• Cryoprotective effect of trehalose on washed chicken meat

  2011cites this paper
• POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

  2011cites this paper
• Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy.

  2011cites this paper
• Mechanical Deboning: Applications and Product Types

  2010cites this paper
• STUDY ON THE EVOLUTION OF MYOGLOBIN COMPOUNDS AFTER SLAUGHTER

  2010cites this paper
• Regulation of Postmortem Glycolysis and Meat Quality

  2009cites this paper
• Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interaction with lipids and effect of selected phenolic compounds.

  2008cites this paper
• Effects of pH on the functional properties of chicken muscle proteins- modified waxy cornstarch blends.

  2008cites this paper
• Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

  2008cites this paper
• UTILIZATION OF DEIONIZED WATER AND NONMEAT ADJUNCTS TO IMPROVE QUALITY OF CHUNKED AND FORMED BONELESS CURED HAM FORMULATED WITH PALE, SOFT AND EXUDATIVE RAW MATERIAL

  2007cites this paper
• Proteins Associated with Thermally Induced Gelation of Turkey Breast Meat

  2006cites this paper
• UTILIZATION OF DEIONIZED WATER AND NON-MEAT ADJUNCTS TO COMBAT QUALITY ISSUES IN BONELESS CURED HAM ASSOCIATED WITH USING PALE RAW MATERIAL

  2006influential citation
• Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats.

  2006cites this paper
• INFLUENCIA DE LA TEMPERATURA DE REFRIGERACION (PRE RIGOR) SOBRE LA INCIDENCIA DE CARNE PSE EN CERDO INFLUENCE OF THE REFRIGERATION TEMPERATURE (BEFORE RIGOR) ON THE INCIDENCE OF PSE OF PORK MEAT

  2005cites this paper
• Turkey breast meat functionality differences among turkeys selected for body weight and/or breast yield.

  2005cites this paper
• APROBACION DE TEMA DE TESIS

  2004cites this paper
• Quality characteristics of Chinese sausages made from PSE pork.

  2003cites this paper
• Effects of PSE on the quality of cooked hams.

  2003cites this paper
• Functional Properties of Restructured Boneless Pork Produced From Pse and Rfn Pork Utilizing Non-Meat Adjuncts

  2002cites this paper
• Surimi-like material : challenges and prospects

  year unknowncites this paper
• Utilization of Pale , Soft , and Exudative Pork

  year unknowncites this paper