A proposed mechanism of tenderising post-rigor beef using high pressure-heat treatment

Meat Science

Volumn 84, Issue 3, 2010, Pages 390-399

  Sikes, Anita ^a   Tornberg, Eva ^b   Tume, Ron ^a  

^a CSIRO   (Australia)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Beef; Heat pressure; Light microscopy; Mechanism; Tenderisation

Indexed keywords

CATHEPSIN; MUSCLE PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CONNECTIVE TISSUE; COOKING; ELASTICITY; FOOD HANDLING; HEAT; HUMAN; MASTICATION; MEAT; METHODOLOGY; MUSCLE FIBRIL; PRESSURE; PROTEIN DENATURATION; SARCOPLASMIC RETICULUM; SKELETAL MUSCLE; SOLUBILITY; STANDARD; VISCOSITY;

ANIMALS; CATHEPSINS; CATTLE; CONNECTIVE TISSUE; COOKERY; ELASTICITY; FOOD HANDLING; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; MASTICATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; PRESSURE; PROTEIN DENATURATION; SARCOPLASMIC RETICULUM; SOLUBILITY; VISCOSITY;

EID: 73549095282     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.09.007     Document Type: Article

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