Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork |
Hong, Geun-Pyo
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Si-Kyung (Department of Applied Biology & Chemistry, Konkuk University) Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) |
1 |
Pressure-accelerated changes m the proteins of muscle and their influence on Wamer-Bratzler shear values
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2 |
Characteristics of pre-rigor pressurized versus conventionally processed beef cooked by microwaves and by boiling
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3 |
Understandmg the pressure effects on postmortem muscle. Vol.13;High pressure bioscience and biotechnology
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4 |
Pressure treatment of meat: Effects on thermal transitions and shear values
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5 |
Pressure-Heat treatment of meat: Changes in myofibrillar proteins and ultrastructure
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6 |
The effect of thawing rate on the physicochemical properties of frozen ostrich meat
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7 |
Influencia de la subespecie estacionalidady procedimientos de estabi1izacion en la aptitud gelificante del musculo de sardina (Sardma pllchardus)
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8 |
SAS/STAT user's guide
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9 |
Changes in colour and myoglobin of minced beef meat due to hIgh pressure processing
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10 |
High pressure/thermal treatment effects on the texture of beef muscle
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11 |
High pressure treatment effects on cod (Gadus morhua) muscle
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12 |
Changes in lysosomal enzyme activities and shear values of high pressure treated meat during aging
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13 |
Influence of high pressure on the color and microbial quality of beef meat
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14 |
Controllig endogenous enzyme activity in seafood;QualIty attributes of muscle foods
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15 |
High pressure effects on fish lipid degradation: Myoglobin change and water holding capacity;High pressure bioscience and biotechnology
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16 |
High pressure induced changes in the characteristics of low-fat and high-fat sausages
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17 |
Impact of high pressure assisted thawing on the quality of fillets from various fish species
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18 |
Pressure-induced conversIOn of <TEX>${\alpha}$</TEX>-connection to <TEX>${\beta}$</TEX>-connectin
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19 |
Pressure-induced pH and length changes in muscle
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20 |
An overview of the use of high pressure in bioscience and biotechnology. Vol.3, High pressure bioscience and biotechnology
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21 |
The effect of high pressure in the preservation of milk
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22 |
High pressure processmg of milk-the first 100 years in the development of a new technology
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23 |
Effects of high pr~ssure on constituents and properties of milk-Review
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24 |
Pre-rigor pressurization of muscle: effects on pH, shear value and taste panel assessment
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25 |
ATPase activities of sarc?plasmic reticl!lum isolated from rabbit and bovine muscles subjected to pre-ngor pressure treatment
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26 |
Pressure-induced changes in the connectinltitin localization in the myofibrils revealed by immunoelectron microscopy
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27 |
Effects of prengor pressunzatlOn on the emulsifying capacity of muscle protein
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28 |
Effect of hot bonmg and pre-rigor pressurization of beef on factors of economic
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29 |
Effect of prerigor pressurization on the activity of calciumactivated factor
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30 |
Effects of high pressure on meat: A review
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31 |
Pressure-induced solubilization of myofibrillar proteins
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32 |
Pressure-heat treatment of post-rigor muscle: Objectivesubjective measurements
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33 |
Pressure-heeat treatment of meat: Effect on connective tissue
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