The DOI matches its Crossref record; 44 of the 44 references it cites were found in a registry or an index.
A structural approach to understanding the interactions between colour, water-holding capacity and tenderness
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Citations
Cites
Current research in meat color
Mancini, R. A., & Hunt, M. C. (2005) · Meat Science · doi:10.1016/j.meatsci.2005.03.003 · Cited by 2,097
Huff-Lonergan, E., & Lonergan, S. M. (2005) · Meat Science · doi:10.1016/j.meatsci.2005.04.022 · Cited by 2,035
Effects of heat on meat proteins – Implications on structure and quality of meat products
Tornberg, E. (2005) · Meat Science · doi:10.1016/j.meatsci.2004.11.021 · Cited by 1,352
Pearce, K. L., Rosenvold, K., Andersen, H. J., & Hopkins, D. L. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.04.007 · Cited by 795
Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
Huff Lonergan, E., Zhang, W., & Lonergan, S. M. (2010) · Meat Science · doi:10.1016/j.meatsci.2010.05.004 · Cited by 781
Biochemical factors regulating the toughening and tenderization processes of meat
Koohmaraie, M. (1996) · Meat Science · doi:10.1016/0309-1740(96)00065-4 · Cited by 652
Advances in Meat Research: Meat and Poultry Microbiology
(1986) · doi:10.1007/978-1-349-09145-4 · Cited by 599
(2014) · Elsevier eBooks · doi:10.1016/c2009-1-63173-7 · Cited by 491
Variation in palatability and biochemical traits within and among eleven beef muscles1234
Rhee, M. S., WHEELER, T. L., Shackelford, T. K., & Koohmaraie, M. (2004) · Journal of Animal Science · doi:10.1093/ansci/82.2.534 · Cited by 354
Woelfel, R. L., Owens, C. M., Hirschler, E. M., Martinez-Dawson, R., & Sams, A. R. (2002) · Poultry Science · doi:10.1093/ps/81.4.579 · Cited by 349
Cited by
The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
McClements, D. J., & Grossmann, L. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12771 · Cited by 600
Xue, G., Cheng, S., Yin, J., Zhang, R., Su, Y., Li, X., Li, J., & Bao, J. (2021) · Animal Bioscience · doi:10.5713/ajas.20.0560 · Cited by 22
Metadata
- Authors
- Hughes, J. M., Oiseth, S. K., Purslow, P. P., & Warner, R. D.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2014-11
- Volume
- 98
- Issue
- 3
- Pages
- 520-532
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W1972335227
- Cited by
- 696
- References
- 44
- FWCI
- 37.01
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. https://app.cochat.ai/papers/10.1016/j.meatsci.2014.05.022
- The paper
- Hughes, J. M., Oiseth, S. K., Purslow, P. P., & Warner, R. D. (2014). A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Science. https://doi.org/10.1016/j.meatsci.2014.05.022
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
