Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 5, 2006, Pages 1740-1746

  Bertram, Hanne Christine ^a   Kohler, Achim ^b   Böcker, Ulrike ^b   Ofstad, Ragni ^b   Andersen, Henrik J ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Cooking; Multivariate data analysis; Muscle; Protein denaturation; Water distribution

Indexed keywords

MUSCLE PROTEIN;

ANIMAL; ARTICLE; BODY WATER; CHEMISTRY; HEAT; INFRARED SPECTROSCOPY; MEAT; MUSCLE FIBRIL; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SWINE;

ANIMALS; BODY WATER; HEAT; MAGNETIC RESONANCE SPECTROSCOPY; MEAT; MUSCLE PROTEINS; MYOFIBRILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SWINE;

EID: 33645449885     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0514726     Document Type: Article

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