1 |
Macfarlane, J. J., McKenzie, I. J., Turner, R. H. and Jones, P. N. (1981) Pressure treatment of meat: Effects on thermal transitions and shear value. Meat Sci. 5, 307-317.
DOI
ScienceOn
|
2 |
Mancini, R. A. and Hunt, M. C. (2005) Current research in meat color. Meat Sci. 71, 100-121.
DOI
ScienceOn
|
3 |
Priev, A., Almagor, A., Yedgar, S., and Gavish, B. (1996) Glycerol decreases the volume and compressibility of protein interior. Biochem. 35, 2061-2066.
DOI
ScienceOn
|
4 |
Saad-Nehme, J., Silva, J. L., and Meyer-Fernandes, J. R. (2001) Osmolytes protect mitochondrial F0F1-ATPase complex against pressure inactivation. Biochim. Biophys. Acta 1546, 164-170.
DOI
ScienceOn
|
5 |
Smeller, L. (2002) Pressure-temperature phase diagrams of biomolecules. Biochim. Biophys. Acta 1595, 11-29.
DOI
ScienceOn
|
6 |
Suzuki, A., Kim, K., and Ikeuchi, Y. (1996) Understanding the pressure effects on postmortem muscle. In: High pressure bioscience and biotechnology. Hayashi, R. and Balny, C. (eds.) Elsevier Science, Amsterdam, Vol. 13, pp.289-298.
|
7 |
Jung, S., Ghoul, M., and de Lamballerie-Anton, M. (2003) Influence of high pressure on the color and microbial quality of beef meat. Lebensm. Wiss. u. Technol. 36, 625-631.
DOI
ScienceOn
|
8 |
Knorr, D., Heinz, V., and Buckow, R. (2006) High pressure application for food biopolymers. Biochim. Biophys. Acta 1764, 619-631.
DOI
ScienceOn
|
9 |
Ledward, D. A. (1992) Colour of raw and cooked meat. In: The chemistry of muscle-based foods. Johnston, D. A., Knight, M. K. and Ledward, D. A. (eds.) The Royal Society of Chemistry, Cambridge, pp. 128-144.
|
10 |
Locker, R. H. and Wild, D. J. C. (1984) Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril. Meat Sci. 10, 207-233.
DOI
ScienceOn
|
11 |
Ma, H. J. and Ledward, D. A. (2004) High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci. 68, 347-355.
DOI
ScienceOn
|
12 |
Macfarlane, J. J. (1985) High pressure technology and meat quality. In: Developments in meat science. Lawrie, R. (ed.) Elsevier Applied Science Publishers, NY, Vol. 3, pp. 155-184.
|
13 |
Boonyaratanakornkit, B. B., Park, C. B., and Clark, D. S. (2002) Pressure effects on intra- and intermolecular interactions within proteins. Biochim. Biophys. Acta 1595, 235-249.
DOI
ScienceOn
|
14 |
Bouton, P. E., Ford, A. L., Harris, P. V., Macfarlane, J. J., and Oshea. J. M. (1977) Pressure-heat treatment of postrigor muscle: Effects on tenderness. J. Food Sci. 42, 132-135.
DOI
|
15 |
Cheftel, J. C. (1992) Effects of high hydrostatic pressure on food constituents: An overview. In: High pressure and biotechnology. Balny, C., Hayashi, R., Heremans, K. and Masson, P. (eds.) John Libbey Eurotext Ltd, Paris, pp. 195-208.
|
16 |
Carlez, A., Veciana-Nogues, T., and Cheftel, J. C. (1995). Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensm. Wiss. u. Technol. 28, 528-538.
DOI
ScienceOn
|
17 |
Chapleau, N., Mangavel, C., Compoint, J. P., and de Lamballerie- Anton, M. (2003). Effect of high pressure processing on myofibillar protein structure. J. Sci. Food Agric. 84, 66-74.
|
18 |
Cheah, P. B. and Ledward, D. A. (1997). Inhibition of metmyoglobin formation in fresh beef by pressure treatment. Meat Sci. 45, 411-418.
DOI
ScienceOn
|
19 |
Heremans, K. and Smeller, L. (1998) Protein structure and dynamics at high pressure. Biochim. Biophys. Acta 1386, 353-370.
DOI
ScienceOn
|
20 |
Hector, D. A., Brew-Graves, C., Hassen, N., and Ledward, D. A. (1992) Relationship between myosin denaturation and the colour of low-voltage-electrically-stimulated beef. Meat Sci. 31, 299-307.
DOI
ScienceOn
|
21 |
Hong, G. P., Park, S. H., Kim, J. Y., Lee, S. K., and Min, S. G. (2005) Effects of time-dependent high pressure treatment on physico-chemical properties of pork. Food Sci. Biotechnol. 14, 808-812.
|
22 |
Jimenez-Colmenero, F., Carballo, J., Fernandez, P., Barreto, G., and Solas, M. T. (1997) High pressure induced changes in the characteristics of low-fat and high-fat sausages. J. Sci. Food Agric. 75, 61-66.
DOI
|
23 |
Wada, S. and Ogawa, Y. (1996) High pressure effects on fish lipid degradation: Myoglobin change and water holding capacity. In: High pressure bioscience and biotechnology. Hayashi, R. and Balny, C. (eds) Elsevier Science, Amsterdam, Vol. 13, pp. 351-356.
|
24 |
Balny, C. and Masson, P. (1993) Effects of high pressure on proteins. Food Rev. Int. 9, 611-628.
DOI
ScienceOn
|
25 |
Suzuki, A., Watanabe, M., and Ikeuchi, Y. (1993) Effects of high-pressure treatment on the ultrastructure and thermal behaviour of beef intramuscular collagen. Meat Sci. 35, 17- 25.
DOI
ScienceOn
|