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All issues Ann. Biol. anim. Bioch. Biophys., 11 2 (1971) 233-244 Article references

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Cited article:

A review on pale, soft, and exudative (PSE)-like zones in pork: current knowledge on underlying factors and identification of knowledge gaps for further research

Qasim Mashood, Anders H. Karlsson, Anna Wallenbeck, Susanne Eriksson, Anna M. Johansson and Katarina Arvidsson Segerkvist
Acta Agriculturae Scandinavica, Section A — Animal Science 73 (3-4) 203 (2024)
https://doi.org/10.1080/09064702.2023.2279079

Ractopamine changes in pork quality are not mediated by changes in muscle glycogen or lactate accumulation postmortem

Q. Guo, J.C. Wicks, Con-Ning Yen, T.L. Scheffler, B.T. Richert, A.P. Schinckel, A.L. Grant and D.E. Gerrard
Meat Science 174 108418 (2021)
https://doi.org/10.1016/j.meatsci.2020.108418

Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork

M.W. Schilling, N.G. Marriott, J.C. Acton, et al.
Meat Science 66 (2) 371 (2004)
https://doi.org/10.1016/S0309-1740(03)00123-2

Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils

B.C. Bowker, D.R. Swartz, A.L. Grant and D.E. Gerrard
Meat Science 66 (3) 743 (2004)
https://doi.org/10.1016/j.meatsci.2003.08.002

Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions

B.C. Bowker, A.L. Grant, D.R. Swartz and D.E. Gerrard
Meat Science 67 (1) 139 (2004)
https://doi.org/10.1016/j.meatsci.2003.09.016

PARTICLE SIZE AND NONMEAT ADJUNCT EFFECTS ON THE PROTEIN FUNCTIONALITY OF BONELESS CURED PORK FORMULATED WITH PSE AND RFN RAW MATERIAL

M.W. SCHILLING, C.Z. ALVARADO and N.G. MARRIOTT
Journal of Muscle Foods 15 (1) 57 (2004)
https://doi.org/10.1111/j.1745-4573.2004.tb00679.x

Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork

M.W. Schilling, L.E. Mink, P.S. Gochenour, N.G. Marriott and C.Z. Alvarado
Meat Science 65 (1) 547 (2003)
https://doi.org/10.1016/S0309-1740(02)00247-4

UTILIZATION OF RESPONSE SURFACE MODELING TO EVALUATE THE EFFECTS OF NONMEAT ADJUNCTS AND COMBINATIONS OF PSE AND RFN PORK ON THE TEXTURE OF BONELESS CURED PORK

M. W. SCHILLING, N. G. MARRIOTT, J. C. ACTON, C. ANDERSON‐COOK, S. E. DUNCAN and C. Z. ALVARADO
Journal of Muscle Foods 14 (2) 143 (2003)
https://doi.org/10.1111/j.1745-4573.2003.tb00696.x

Biochemischer Gefrierfleisch-Nachweis beg. wäßrigem, blassem Schweinefleisch

Reiner Hamm, Luise Tetzlaff and Josef Scheper
Zeitschrift für Lebensmittel-Untersuchung und -Forschung 152 (1) 1 (1973)
https://doi.org/10.1007/BF01810554