Asian-Australasian Journal of Animal Sciences10.5713/ajas.18.03892019325721-733Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meatKe Li, Jun-Ya Liu, Lei Fu, Ying-Ying Zhao, Yan-Hong Bai,,
Journal of Food Science10.1111/j.1365-2621.2005.tb07179.x2006704C313-C320Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen StorageHaihong Wang, Mary D. Pato, Phyllis J. Shand
Meat Science10.1016/0309-1740(91)90067-z1991303207-220Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) porkJ.P. Camou, J.G. Sebranek,
Poultry Science10.3382/ps/pew41220179651504-1512Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meatX. Zhao, T. Xing, X. Chen, M.-y. Han, X. Li, X.-l. Xu, G.-h. Zhou,,
LWT - Food Science and Technology10.1016/j.lwt.2016.04.045201672141-148Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meatXue Zhao, Xing Chen, Min-yi Han, Chang Qian, Xing-lian Xu, Guang-hong Zhou,
International Journal of Food Science & Technology10.1111/ijfs.136402017533654-664Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat battersHongqiang Chen, HuHu Wang, Jun Qi, Mengyao Wang, Xinglian Xu, Guanghong Zhou,
Poultry Science10.1093/ps/84.5.7892005845789-796Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat battersL Zhang, S Barbut,,
Meat Science10.1016/s0309-1740(97)00051-x1997471-2157-166Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosinS. Cofrades, M. Careche, J. Carballo, F.Jiménez Colmenero,
Food Science and Biotechnology10.1007/s10068-017-0081-72017263549-556Effects of l-lysine on thermal gelation properties of chicken breast actomyosinZhen Lei, Yuan Fu, Yadong Zheng, Peng Xu, Cunliu Zhou,,
International Journal of Food Science & Technology10.1111/ijfs.1378920185382006-2014Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamineGuangliang Bian, Siwen Xue, Yujuan Xu, Xinglian Xu, Minyi Han,