LAUSR

About LAUSR
Donate
Contact Us

Follow us:

You are not signed in:

Sign Up!


   Articles with "pse like" as a keyword



Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies

Sign Up to like & get
recommendations! Published in 2017 at "Food and Bioprocess Technology"

DOI: 10.1007/s11947-017-1893-4

Abstract: Changes in protein intermolecular interactions during thermo-gelling were measured to compare the gelation properties of isoelectric solubilization/precipitation (ISP)-isolated protein extracted (solubilized at 3.5 and 11.0, precipitated at 5.5 and 6.2) from pale, soft, and exudative… read more here.

Keywords: protein; solubilization precipitation; thermo gelling; precipitation ... See more keywords

The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls

Sign Up to like & get
recommendations! Published in 2017 at "Journal of Food Science and Technology"

DOI: 10.1007/s13197-017-2550-7

Abstract: Pale, soft, exudative (PSE-like) poultry phenomenon has been a growing problem in meat industry in terms of quality and economic losses, thus data is required to evaluate PSE raw material in product formulations. The aim… read more here.

Keywords: quality; pse; pse like; turkey rolls ... See more keywords
Photo from wikipedia

Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma

Sign Up to like & get
recommendations! Published in 2020 at "Food Control"

DOI: 10.1016/j.foodcont.2019.106929

Abstract: Abstract PSE-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. Although this muscle defect has been widely studied from a mechanistic angle, there is… read more here.

Keywords: like muscle; muscle defect; pse like;
Photo from wikipedia

Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF)

Sign Up to like & get
recommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"

DOI: 10.1016/j.ifset.2019.102277

Abstract: Abstract The present study was performed to clarify the effects of pulsed electric field (PEF) on the physicochemical properties and conformations of myofibrillar proteins (MPs) extracted from pale, soft, exudative (PSE)-like chicken breast meat. Various… read more here.

Keywords: electric field; like chicken; pse like; pef ... See more keywords

Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation

Sign Up to like & get
recommendations! Published in 2018 at "Lwt - Food Science and Technology"

DOI: 10.1016/j.lwt.2018.04.051

Abstract: Abstract Protein glycosylation results in structural changes which affects its functionalities. In this study, myofibrillar protein (MP) from pale, soft and exudative (PSE)-like chicken breast meat was grafted onto the glucosamine (GlcN) backbone using microbial… read more here.

Keywords: soft exudative; pse like; exudative pse; solubility ... See more keywords
Photo from archive.org

Rigor bonds cause reduced sarcomeric volume in skinned porcine skeletal muscle under PSE-like conditions.

Sign Up to like & get
recommendations! Published in 2018 at "Meat science"

DOI: 10.1016/j.meatsci.2018.01.014

Abstract: Effects of rigor cross-bridge attachment on water holding in PSE-like conditions were investigated. A new model using permeabilised/skinned porcine longissimus thoracis et lumborum muscle fibres was established to study effects of varied pH, temperature and… read more here.

Keywords: muscle; skinned porcine; pse like; rigor bonds ... See more keywords

Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages

Sign Up to like & get
recommendations! Published in 2025 at "British Poultry Science"

DOI: 10.1080/00071668.2025.2485246

Abstract: ABSTRACT 1. This study explored the combined effects of gelatin and l-arginine or l-lysine on cooking losses and the development of pale, soft and exudative (PSE)-like chicken sausages. 2. The results indicated that gelatin, l-arginine… read more here.

Keywords: like chicken; gelatin arginine; arginine lysine; lysine ... See more keywords