REFERENCES
- Tobin, B.D.; O’Sullivan, M.G.; Hamill, R.M.; Kerry, J.P. The Impact of Salt and Fat Level Variation on the Physio-Chemical Properties and Sensory Quality of Pork Breakfast Sausages. Meat Science 2013, 93, 145–152.
- Banon, S.; Diaz, P.; Nieto, G.; Castillo, M.; Alvarez, D. Modelling the Yield and Texture of Comminuted Pork Products Using Color and Temperature. Effect of Fat/Lean Ratio and Starch. Meat Science 2008, 80, 649–655.
- Allais, I.; Viaud, C.; Pierre, A.; Dufour, E. A Rapid Method Based on Front-Face Fluorescence Spectroscopy for the Monitoring of the Texture of Meat Emulsions and Frankfurters. Meat Science 2004, 67, 219–229.
- Kang, Z.L.; Zou, Y.F.; Xu, X.L.; Zhu, C.Z.; Wang, P.; Zhou, G.H. Effect of Various Amount of Pork and Chicken Meat on Sensory and Physicochemical Properties of Chinese-Style Meatballs (Kung-Wan). Food Science and Technology Research 2013, 19(6), 963–970.
- Kang, Z.L.; Zou, Y.F.; Xu, X.L.; Zhu, C.Z.; Wang, P.; Zhou, G.H. Effect of a Beating Process, As a Means of Reducing Salt Content in Chinese-Style Meatballs (Kung-Wan): A Physico-Chemical and Textural Study. Meat Science 2014, 96, 147–152.
- Kang, Z.L.; Wang, P.; Xu, X.L.; Zhu, C.Z.; Li, K.; Zhou, G.H. Effect of a Beating Process, As a Means of Reducing Salt Content in Frankfurter: A Physico-Chemical and Raman Spectroscopic Study. Meat Science 2014, 98, 171–177.
- Xiong, Y.L. Structure/Function Relationship of Muscle Proteins. In Food Proteins and Their Applications; Damodaran, S.; Paraf, A.; Eds.; New York, NY: Marcel Dekker, 1997.
- He, F.J.; MacGregor, G.A. Effect of Modest Salt Reduction on Blood Pressure: A Meta-Analysis of Randomized Trial. Journal of Human Hypertension 2002, 16, 761–770.
- Desmond, E. Reducing Salt: A Challenge for the Meat Industry. Meat Science 2006, 74, 188–196.
- Bourne, M.C. Texture Profile Analysis. Food Technology 1978, 32, 62–66.
- Haga, S.; Ohashi, T. Heat Induced Gelation of a Mixture of Myosin B and Soybean Protein. Agriculture and Biological Chemistry 1984, 48, 1001–1007.
- Han, M.Y.; Zhang, Y.J.; Fei, Y.; Xu, X.L.; Zhou, G.H. Effect of Microbial Trans-Glutaminase on NMR Relaxometry and Microstructure of Pork Myofibrillar Protein Gel. European Food Research and Technology 2009, 228(4), 665–670.
- Carlez, A.; Veciana-Nogues, T.; Cheftel, J.C. Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing. LWT–Food Science and Technology 1995, 28, 528–538.
- Tintchev, F.; Kuhlmann, U.; Wackerbarth, H.; Töpfl, S.; Heinz, V.; Knorr, D.; Hildebrandt, P. Redox Processes in Pressurised Smoked Salmon Studied by Resonance Raman Spectroscopy. Food Chemistry 2009, 112, 482–486.
- Villamonte, G.; Simonin, H.; Duranton, F.; Chéret, R.; Lamballerie, M. Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing. Innovative Food Science and Emerging Technologies 2013, 18, 15–23.
- Tobin, B.D.; O’Sullivan, M.G.; Hamill, R.M.; Kerry, J.P. Effect of Varying Salt and Fat Levels on the Sensory and Physiochemical Quality of Frankfurters. Meat Science 2012, 92, 659–666.
- Crehan, C.M.; Troy, D.G.; Buckley, D.J. Effects of Salt Level and High Hydrostatic Pressure Processing on Frankfurters Formulated with 1.5 and 2.5% Salt. Meat Science 2000, 55(1), 123–130.
- Sofos, J.N. Effects of Reduced Salt (NaCl) Levels on the Stability of Frankfurters. Journal of Food Science 1983, 48, 1684–1691.
- Liu, R.; Zhao, S.M.; Xie, B.J.; Xiong, S.B. Contribution of Protein Conformation and Intermolecular Bonds to fish and Pork Gelation Properties. Food Hydrocolloids 2011, 25, 898–906.
- Ruusunen, M.; Vainionpa, J.; Lyly, M.; Lahteenmaki, L.; Niemisto, M.; Ahvenainen, R.; Puolanne, E. Reducing the Sodium Content in Meat Products: The Effect of the Formulation in Low-Sodium Ground Meat Patties. Meat Science 2005, 69, 53–60.
- Puolanne, E.J.; Ruusunen, M.H. Einfluss des Salzzusatzes auf das Wasserbindungsvermogen des Fleisches in Bruhwurst Verschiedener Rezepturen [Influence of salt addition on the water-binding capacity of the different Brühwurst recipes meat]. Fleischwirtschaft 1983, 63, 238–239.
- Hsu, S.Y.; Chung, H.Y. Effects of Processing Factors on Qualities of Emulsified Meatball. Journal of Food Engineering 1998, 36, 337–347.
- Ruusunen, M.; Puolanne, E. Reducing Sodium Intake from Meat Products. Meat Science 2005, 70, 531–541.
- Cardoso, C.; Mendes, R.; Vaz-Pires, P.; Nunes, M.L. Effect of Salt and MTGase on the Production of High Quality Gels from Farmed Sea Bass. Journal of Food Engineering 2010, 101, 98–105.
- Grossi, A.; Søltoft-Jensen, J.; Knudsen, J.C.; Christensen, M.; Orlien, V. Reduction of Salt in Pork Sausages by the Addition of Carrot Fibre or Potato Starch and High Pressure Treatment. Meat Science 2012, 92, 481–489.
- Verma, A.K.; Sharma, B.D.; Banerjee, R. Effect of Sodium Chloride Replacement and Apple Pulp Inclusion on the Physico-Chemical, Textural, and Sensory Properties of Low Fat Chicken Nuggets. LWT–Food Science and Technology 2010, 43, 715–719.
- Tornberg, E. Effects of Heat on Meat Proteins–Implications on Structure and Quality of Meat Products. Meat Science 2005, 70, 493–508.
- Xiong, Y.L.; Brekke, C.J. Physical and Gelation Properties of Pre- and Post-Rigor Chicken Salt-Soluble Proteins. Journal of Food Science 1990, 55, 1540–1543.
- Xiong, Y.L.; Brekke, C.J. Thermal Transitions of Salt-Soluble Proteins from Pre- and Post-Rigor Chicken Muscles. Journal of Food Science 1990, 55, 1540.
- Wu, M.G.; Xiong, Y.L.; Chen, J.; Tang, X.Y.; Zhou, G.H. Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels. Journal of Food Science 2009, 74, 207–217.
- Kang, Z.L.; Wang, P.; Xu, X.L.; Zhu, C.Z.; Zou, Y.F.; Li, K.; Zhou, G.H. Effect of a Beating Process, As a Means of Reducing Salt Content in Chinese-Style Meatballs (Kung-Wan): A Dynamic Rheological and Raman Spectroscopy Study. Meat Science 2014, 96, 669–674.
- Sharp, A.; Offer, G. The Mechanism of Formation of Gels from Myosin Molecules. Journal of the Science of Food and Agriculture 1992, 58(1), 63–73.
- Sun, J.X.; Wu, Z.; Xu, X.L.; Li, P. Effect of Peanut Protein Isolate on Functional Properties of Chicken Salt-Soluble Proteins from Breast and Thigh Muscles During Heat-Induced Gelation. Meat Science 2012, 91, 88–92.
- Delgado-Pando, G.; Cofrades, S.; Ruiz-Capillas, C.; Solas, M.T.; Triki, M.; Jimenez-Colmenero, F. Low-Fat Frankfurters Formulated with a Healthier Lipid Combination As Functional Ingredient: Microstructure, Lipid Oxidation, Nitrite Content, Microbiological Changes and Biogenic Amine Formation. Meat Science 2011, 89, 61–71.
- Sikes, A.L.; Tobin, A.B.; Tume, R.K. Use of High Pressure to Reduce Cook Loss and Improve Texture of Low-Salt Beef Sausage Batters. Innovative Food Science and Emerging Technologies 2009, 10, 405–412.
- Pearce, K.L.; Rosenvold, K.; Andersen, H.J.; Hopkins, D.L. Water Distribution and Mobility in Meat During the Conversion of Muscle to Meat and Ageing and the Impacts on Fresh Meat Quality Attributes—A Review. Meat Science 2011, 89, 111–124.
- Ruiz-Cabrera, M.A.; Gou, P.; Foucat, L.; Renou, J.P.; Daudin, J.D. Water Transfer Analysis in Pork Meat Supported by NMR Imaging. Meat Science 2004, 67, 169–178.
- Andersen, C.M.; Rinnan, A. Distribution of Water in Fresh Cod. LWT–Food Science and Technology 2002, 35(8), 687–696.
- Sánchez-Alonso, I.; Martinez, I.; Sánchez-Valencia, J.; Careche, M. Estimation of Freezing Storage Time and Quality Changes in Hake (Merluccius Merluccius, L.) by Low Field NMR. Food Chemistry 2012, 135, 1626–1634.
- Bertram, H.C.; Kristensen, M.; Andersen, H.J. Functionality of Myofibrillar Proteins As Affected by pH, Ionic Strength, and Heat Treatment—A Low-Field NMR Study. Meat Science 2004, 68, 249–256.
- Belton, P.S.; Jackson, R.R.; Packer, K.J. Pulsed NMR Studies of Water in Striated Muscle: I Transverse Nuclear Spin Relaxation-Times and Freezing Effects. Biochimica et Biophysica Acta 1972, 286(1), 16.
- Carballo, J.; Fernandez, P.; Barreto, G.; Solas, M.T.; Jimenez-Colmenero, F. Characteristics of High- and Low-Fat Bologna Sausages As Affected by Final Internal Cooking Temperature and Chilling Storage. Journal of the Science of Food and Agriculture 1996, 72(1), 40–48.