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tomasz lesion
(57 results)?
Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review.
Foods. 2024 Apr 26;13(9):1333. doi: 10.3390/foods13091333.
Foods. 2024.
PMID: 38731703
Free PMC article.
Review.
The water-holding capacity of meat: A reference analytical method.
Szmańko T, Lesiów T, Górecka J.
Szmańko T, et al. Among authors: lesiow t.
Food Chem. 2021 Mar 29;357:129727. doi: 10.1016/j.foodchem.2021.129727. Online ahead of print.
Food Chem. 2021.
PMID: 33964628
Item in Clipboard
A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork.
Lesiów T, Xiong YL.
Lesiów T, et al.
Meat Sci. 2013 Mar;93(3):489-94. doi: 10.1016/j.meatsci.2012.11.022. Epub 2012 Nov 16.
Meat Sci. 2013.
PMID: 23273455
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Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters.
Lesiow T, Rentfrow GK, Xiong YL.
Lesiow T, et al.
Meat Sci. 2017 Jun;128:40-46. doi: 10.1016/j.meatsci.2017.02.002. Epub 2017 Feb 5.
Meat Sci. 2017.
PMID: 28199889
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Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle.
Szmańko T, Lesiów T, Xiong YL, Berlińska A, Marycz K, Krzyś A.
Szmańko T, et al. Among authors: lesiow t.
Meat Sci. 2021 Jan;171:108280. doi: 10.1016/j.meatsci.2020.108280. Epub 2020 Aug 15.
Meat Sci. 2021.
PMID: 32861910
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Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type.
Lesiów T, Xiong YL.
Lesiów T, et al.
Meat Sci. 2003 Aug;64(4):399-403. doi: 10.1016/S0309-1740(02)00206-1.
Meat Sci. 2003.
PMID: 22063120
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