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Potassium carbonate improves fresh pork quality characteristics.
Meat Sci. 2019 Oct;156:222-230. doi: 10.1016/j.meatsci.2019.05.019. Epub 2019 May 20.
Meat Sci. 2019.
PMID: 31226650
At physiological concentrations, AMP increases phosphofructokinase-1 activity compared to fructose 2, 6-bisphosphate in postmortem porcine skeletal muscle.
Chauhan SS, LeMaster M, England EM.
Chauhan SS, et al.
Meat Sci. 2021 Feb;172:108332. doi: 10.1016/j.meatsci.2020.108332. Epub 2020 Sep 30.
Meat Sci. 2021.
PMID: 33038798
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Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork.
LeMaster MN, Warner RD, Chauhan SS, D'Souza DN, Dunshea FR.
LeMaster MN, et al.
Foods. 2023 May 31;12(11):2215. doi: 10.3390/foods12112215.
Foods. 2023.
PMID: 37297460
Free PMC article.
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Impact of cooking temperature on pork longissimus, and muscle fibre type, on quality traits and protein denaturation of four pork muscles.
LeMaster MN, Ha M, Dunshea FR, Chauhan S, D'Souza D, Warner RD.
LeMaster MN, et al.
Meat Sci. 2024 Mar;209:109395. doi: 10.1016/j.meatsci.2023.109395. Epub 2023 Nov 23.
Meat Sci. 2024.
PMID: 38141536
Free article.
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