The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction,
and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L …

The objective of this study was to determine the relationship between water-holding capacity
(WHC) attributes and protein denaturation in broiler breast meat. Boneless skinless breast …

Abalone meat has long been held in high regard for its unique sensory properties of texture
and flavor, as well as its appearance. From a physicochemical viewpoint, the concentrations …

Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed
throughout cells and serves as a crucial component of the cytoskeleton. Its presence is …

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4° C/h)
on the evolution of volatile and non-volatile compounds in raw lamb meat during …

This study investigated the effect of early post-mortem temperature on broiler protein
characteristics and meat quality. Muscles were kept at different temperatures (0, 20 and 40° …

ABSTRACT Pale, Soft, and Exudative (PSE) broiler breast meat has poor protein
functionality, which leads to quality problems and economic loss in the poultry industry …

The ability of poultry meat to retain inherent or added moisture throughout processing and
storage is an important quality attribute for both consumers and processors. This chapter …

The regulation of intracellular pH during intense muscle contractions occurs via a number of
different transport systems [eg, monocarboxylate transporters (MCTs)] and via intracellular …

Functional and rheological properties of proteins from frozen turkey breast meat with
different ultimate pH at 24 h postmortem (pH 24) have been studied. Sixteen breast fillets …