Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 12, 2004, Pages 3920-3929

  Kirschner, C ^a   Ofstad, R ^a   Skarpeid, H J ^a   Host V ^a   Kohler, A ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Actin; Collagen; FT IR imaging; FT IR microscopy; Myosin; Partial least squares regression; Principal component analysis; Thermal denaturation

Indexed keywords

ACTIN; COLLAGEN; MUSCLE PROTEIN; MYOSIN;

AGING; ALPHA HELIX; ARTICLE; BETA SHEET; CONNECTIVE TISSUE; FOOD PROCESSING; FROZEN SECTION; HEATING; HIGH TEMPERATURE; IMAGE ANALYSIS; INFRARED SPECTROSCOPY; MEAT; MEAT INDUSTRY; MICROSCOPY; MUSCLE; PROTEIN DENATURATION; THERMAL EXPOSURE;

ANIMALS; CATTLE; CONNECTIVE TISSUE; HEAT; MEAT; MYOFIBRILS; PROTEIN DENATURATION; PROTEIN STRUCTURE, SECONDARY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

BOVINAE;

EID: 2942563815     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0306136     Document Type: Article

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