1. Doyle ME, Glass KA. Sodium reduction and its effect on food safety, food quality, and human health. Comprehensive reviews in food science and food safety. Compr Rev Food Sci Food Saf 2010; 9:44–56.
https://doi.org/10.1111/j.1541-4337.2009.00096.x
3. Xiong YL. Myofibrillar protein from different muscle fiber types: implications of biochemical and functional properties in meat processing. Crit Rev Food Sci Nutr 1994; 34:293–320.
https://doi.org/10.1080/10408399409527665
7. Sinnhuber RO, Yu TC. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J Oleo Sci 1977; 26:259–67.
https://doi.org/10.5650/jos1956.26.259
8. Conway EJ. Determination of volatile amines. Conway EJ, editorMicrodiffusion analysis and volumetric error. London, UK: Crosby Lockwood; 1947. p. 195–200.
11. Stephens JW, Dikeman ME, Unruh JA, Haub MD, Tokach MD. Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes. Meat Sci 2006; 74:727–37.
https://doi.org/10.1016/j.meatsci.2006.05.025
12. Park SY, Yoo SS, Uh JH, et al. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (−10 °C). J Food Sci 2007; 72:114–9.
https://doi.org/10.1111/j.1750-3841.2006.00265.x
14. Choi YI, Kastner CL, Kropf DH. Effects of hot boning and various levels of salt and phosphate on protein solubility, functionality, and storage characteristics of preblended pork used in frankfurters. J Food Prot 1987; 50:1025–36.
https://doi.org/10.4315/0362-028X-50.12.1025
18. Villamonte G, Simonin H, Duranton F, Chéret R, De Lamballerie M. Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing. Innov Food Sci Emerg Technol 2013; 18:15–23.
https://doi.org/10.1016/j.ifset.2012.12.001
21. Jiménez-Colmenero F, Fernandez P, Carballo J, Fernández Martín F. High-pressure-cooked low-fat pork and chicken batters as affected by salt levels and cooking temperature. J Food Sci 1998; 63:656–9.
https://doi.org/10.1111/j.1365-2621.1998.tb15806.x
22. Lee HC, Wonderly MP, Pokharel S, et al. Cold-batter mincing of hot-boned and crust-freeze-air-chilled ham muscle reduced fat content in protein gels. Int J Food Sci Technol 2020; 55:3267–77.
https://doi.org/10.1111/ijfs.14589
24. Kang ZL, Li B, Ma HJ, Chen FS. Effect of different processing methods and salt content on the physicochemical and rheological properties of meat batters. Int J Food Prop 2016; 19:1604–15.
https://doi.org/10.1080/10942912.2015.1105819
25. Hamm R. Post-mortem changes in muscle with regard to processing of hot-boned beef. Acta Aliment Pol 1982; 8:235–54.
26. Huff-Lonergan E. Fresh meat water-holding capacity. Kerry JP, editorLedward DeditorsImproving the sensory and nutritional quality of fresh meat. Sawston UK: Woodhead Publishing; 2009. p. 147–60.
https://doi.org/10.1533/9781845695439.1.147
28. Honikel KO, Hamm R. Measurement of water-holding capacity and juiciness. Pearson AM, Dutson TR, editorsQuality attributes and their measurement in meat, poultry and fish products. Boston MA, USA: Springer; 1994. p. 125–61.