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Turkey breast meat functionality differences among turkeys selected for body weight and/or breast yieldUPDIKE, M. S; ZERBY, H. N; SAWDY, J. C et al.Meat science. 2005, Vol 71, Num 4, pp 706-712, issn 0309-1740, 7 p.Article

Visualization of drip channels in meat using NMR microimagingBERTRAM, Hanne Christine; WHITTAKER, Andrew K; ANDERSEN, Henrik J et al.Meat science. 2004, Vol 68, Num 4, pp 667-670, issn 0309-1740, 4 p.Article

Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gelsMAO YANG; FU LIU; TANG, Chuan-He et al.Food research international. 2013, Vol 52, Num 1, pp 409-418, issn 0963-9969, 10 p.Article

Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exerciseBOND, J. J; WARNER, R. D.Meat science. 2007, Vol 75, Num 3, pp 406-414, issn 0309-1740, 9 p.Article

Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in porkBEE, Giuseppe; ANDERSON, Abbey L; LONERGAN, Steven M et al.Meat science. 2007, Vol 76, Num 2, pp 359-365, issn 0309-1740, 7 p.Article

Mechanisms of water-holding capacity of meat : The role of postmortem biochemical and structural changesHUFF-LONERGAN, Elisabeth; LONERGAN, Steven M.Meat science. 2005, Vol 71, Num 1, pp 194-204, issn 0309-1740, 11 p.Conference Paper

Hydration properties of vegetable foods explained by Flory―Rehner theoryVAN DER SMAN, R. G. M; PAUDEL, E; VODA, A et al.Food research international. 2013, Vol 54, Num 1, pp 804-811, issn 0963-9969, 8 p.Article

Antioxidant activity and water-holding capacity of canola protein hydrolysatesCUMBY, Nichole; YING ZHONG; NACZK, Marian et al.Food chemistry. 2008, Vol 109, Num 1, pp 144-148, issn 0308-8146, 5 p.Article

Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of porkZHANG, W. G; LONERGAN, Steven M; GARDNER, Matt A et al.Meat science. 2006, Vol 74, Num 3, pp 578-585, issn 0309-1740, 8 p.Article

The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lambBOND, J. J; CAN, L. A; WARNER, R. D et al.Meat science. 2004, Vol 68, Num 3, pp 469-477, issn 0309-1740, 9 p.Article

The effects of RN genotype and tumbling on processing yield in cured-smoked pork loinsHULLBERG, Anja; LUNDSTRÖM, Kerstin.Meat science. 2004, Vol 67, Num 3, pp 409-419, issn 0309-1740, 11 p.Article

Bewertung von Wasserbindungsvermögen mittels Videoimageanalyse = Use of video image analysis to evaluation of water holding capacityPIPEK, Petr; SCHLEUSENER, Heinz; PUDIL, Frantisek et al.Fleischwirtschaft (Frankfurt). 2005, Vol 85, Num 6, pp 101-103, issn 0015-363X, 3 p.Article

EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON THE TEXTURE, FLAVOR AND WATER-HOLDING CAPACITY OF MARINATED BROILER BREAST FILLETSLEE, Y. S; ZHEKOV, Z. G; OWENS, C. M et al.Journal of texture studies. 2012, Vol 43, Num 2, pp 124-132, issn 0022-4901, 9 p.Article

Einfluss von Ultraschall auf das Wasserbindungsvermögen von Rindfleisch = The influence of ultrasound on the ability of beef tissue to water bindingDOLATOWSKI, Zbigniew J; TWARDA, Joanna.Fleischwirtschaft (Frankfurt). 2004, Vol 84, Num 12, pp 95-99, issn 0015-363X, 5 p.Article

Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine musclesMELODY, J. L; LONERGAN, S. M; ROWE, L. J et al.Journal of animal science. 2004, Vol 82, Num 4, pp 1195-1205, issn 0021-8812, 11 p.Article

The water holding capacity of venisonPIPEK, P; PROKUPKOVA, L.Potravinářské vědy. 1994, Vol 12, Num 4, pp 325-335, issn 0862-8653Article

Two reading techniques of the filter paper press method for measuring meat water-holding capacityBARGE, M. T; DESTEFANIS, G; PAGANO TOSCANO, G et al.Meat science. 1991, Vol 29, Num 2, pp 183-189, issn 0309-1740Article

Il pangrattato per ripieni: valutazione della capacità di assorbimento acqua = Breadcrumb for filling: evaluation of water absorption capacityFOTI, S; VEZZANI, E.Industrie alimentari (Pinerolo). 1992, Vol 31, Num 305, pp 546-550, issn 0019-901XArticle

Physical changes of significance for early post mortem water distribution in porcine M. longissimusBERTRAM, Hanne Christine; SCHÄFER, Annette; ROSENVOLD, Katja et al.Meat science. 2004, Vol 66, Num 4, pp 915-924, issn 0309-1740, 10 p.Article

Zusammenhang zwischen den rheologischen Eigenschaften von grobzerkleinertem Fleisch und dem Gehalt an freim Wasser = Relationship between rheological properties of coarsely minced meat and its water-holding capacityPIPEK, P; SOJKOVA, S.Nahrung (Weinheim). 1991, Vol 35, Num 7, pp 701-704, issn 0027-769XArticle

Multiple on-line soil sensors and data fusion approach for delineation of water holding capacity zones for site specific irrigationMOUAZEN, Abdul M; ALHWAIMEL, Saad A; BOYAN KUANG et al.Soil & tillage research. 2014, Vol 143, pp 95-105, issn 0167-1987, 11 p.Article

Dry fractionation for production of functional pea protein concentratesPELGROM, Pascalle J. M; VISSERS, Anne M; BOOM, Remko M et al.Food research international. 2013, Vol 53, Num 1, pp 232-239, issn 0963-9969, 8 p.Article

Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip lossMCBRYAN, Jean; HAMILL, Ruth M; DAVEY, Grace et al.Meat science. 2010, Vol 86, Num 2, pp 436-439, issn 0309-1740, 4 p.Article

Influence of salt and pyrophosphate on bovine fast and slow myosin S1 dissociation from actinSHEN, Qingwu W; SWARTZ, Darl R.Meat science. 2010, Vol 84, Num 3, pp 364-370, issn 0309-1740, 7 p.Article