Biochemistry of meat hydration (Q78867669)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:13711042%20AND%20SRC:MED&resulttype=core&format=json

17 December 2019

title

Biochemistry of meat hydration (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:13711042%20AND%20SRC:MED&resulttype=core&format=json

17 December 2019

R HAMM

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17 December 2019

publication date

1 January 1960

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Advances in food research

17 December 2019

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:13711042%20AND%20SRC:MED&resulttype=core&format=json

17 December 2019

volume

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17 December 2019

page(s)

355-463

1 reference

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Myosin and adenosinetriphosphatase

17 December 2019

cites work

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Tropomyosin: a new asymmetric protein component of the muscle fibril

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7 January 2021

Rigor mortis and adenosine-triphosphate

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7 January 2021

Factors determining the time course of rigor mortis

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7 January 2021

The shortening of rabbit muscles during rigor mortis; its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contraction

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7 January 2021

Further observations on a factor (The `Marsh' factor) effecting relaxation of ATP-shortened muscle-fibre models and the effect of Ca and Mg ions upon it

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7 January 2021

ON THE RELATION BETWEEN TENSION AND ATP IN CROSSSTRIATED MUSCLE

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7 January 2021

Mechanism of relaxation in extracted muscle fibers

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7 January 2021

The effect of electrolytes on the contractile elements of muscle

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7 January 2021

Relaxation in extracted muscle fibers

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7 January 2021

Binding of calcium and magnesium by the contractile elements

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7 January 2021

Light scattering and water content of extracted muscle fibers as related to contraction and relaxation

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7 January 2021

Permeability of smooth muscle

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7 January 2021

Adsorption of Gases in Multimolecular Layers

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7 January 2021

The action of salts and other substances used in the curing of bacon and ham.

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7 January 2021

Studies on the binding of small ions in protein solutions with the use of membrane electrodes. III. The binding of chloride ions in solutions of various proteins

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7 January 2021

Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. I. Pork

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7 January 2021

Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat. II. Beef

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7 January 2021

Intercellular cement and capillary permeability

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7 January 2021

Food waste and loss of weight in cooking

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7 January 2021

Cooking losses, tenderness, palatability, and thiamine and riboflavin content of beef as affected by roasting, pressure saucepan cooking, and broiling

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7 January 2021

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7 January 2021

[Contribution to the study of thawing contraction]

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7 January 2021

Muscle activity and muscle proteins.

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7 January 2021

Relaxation of Glycerol-treated Muscle Fibres by Acetone

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7 January 2021

Nonspecificity of ATP-contraction of living muscle

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7 January 2021

[Considerations on contracture from thawing of the striated muscle of the frog]

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7 January 2021

Binding of ions by myosin. II. The effect of neutral salts on the acid-base equilibria of myosin

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7 January 2021

THE VAPOUR PRESSURES OF AQUEOUS SOLUTIONS WITH SPECIAL REFERENCE TO THE PROBLEM OF THE STATE OF WATER IN BIOLOGICAL FLUIDS.

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7 January 2021

Rehydration of dehydrated meat

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7 January 2021

Ionophoresis along frog muscle

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7 January 2021

[Binding of adenosine diphosphate, inorganic phosphate and earth alkalies by muscle proteins]

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7 January 2021

Quantitative studies on the structure of cross-striated myofibrils. I. Investigations by interference microscopy

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7 January 2021

Protein hydration and behavior; many aspects of protein behavior can be interpreted in terms of frozen water of hydration

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https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960141-X

7 January 2021

The composition of contractile muscle proteins

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7 January 2021

The onset of rigor mortis in various muscles of the draught horse

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7 January 2021

Note on the Production of a Contracting Clot in a Gel of Gelatin at the Isoelectric Point

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7 January 2021

The dissociation of myosin by heat coagulation

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7 January 2021

Observations on rigor mortis in whale muscle

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7 January 2021

The effects of adenosine triphosphate on the fibre volume of a muscle homogenate

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7 January 2021

Thaw rigor and the delta state of muscle

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7 January 2021

Water absorption of proteins; contribution of the peptide group

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7 January 2021

On the Structure of Native, Denatured, and Coagulated Proteins

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7 January 2021

Preliminary investigations on the role of salts in the polymerization of actin

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7 January 2021

A model for the elementary process in muscle action

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7 January 2021

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7 January 2021

A Method for Estimating Hydrophilic Colloid Content of Expressed Plant Tissue Fluids

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7 January 2021

The binding of ions to the muscle proteins; a theory for K+ and Na+ binding based on a hydrogen-bonded and chelated model

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7 January 2021

Changes in the nucleotides of the cross-striated muscle after freezing

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7 January 2021

Quality and palatability of beef as affected by method of feeding and carcass grade

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7 January 2021

EDTA relaxation of glycerol-treated muscle fibers, and the effects of magnesium, calcium and manganese ions

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7 January 2021

10.1016/S0065-2628(08)60141-X

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:13711042%20AND%20SRC:MED&resulttype=core&format=json

17 December 2019

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:13711042%20AND%20SRC:MED&resulttype=core&format=json