Water characteristics in cooked beef as influenced by ageing and high-pressure treatment - An NMR micro imaging study

Meat Science

Volumn 66, Issue 2, 2004, Pages 301-306

  Bertram, Hanne Christine ^a,b   Whittaker, Andrew K ^c   Shorthose, W Robin ^d   Andersen, Henrik J ^a   Karlsson, Anders H ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF QUEENSLAND   (Australia)

^d CSIRO   (Australia)

Author keywords

Ageing; High pressure; Structure; Tenderisation; Water distribution

Indexed keywords

AGING OF MATERIALS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS;

COOKED BEEF;

MEATS;

EID: 0142200880     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00103-7     Document Type: Article

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