The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85 °c

Meat Science

Volumn 72, Issue 2, 2006, Pages 236-244

  Brunton, N P ^a,b   Lyng, J G ^a   Zhang, L ^a,c   Jacquier, J C ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^c CEMAGREF   (France)

Author keywords

Beef muscle; Dielectric properties; DSC; Electrical conductivity; Protein denaturation; Rheology

Indexed keywords

EID: 27644544522     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.07.007     Document Type: Article

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