Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature

Meat Science

Volumn 85, Issue 4, 2010, Pages 625-631

  Promeyrat, A ^a   Bax, M L ^a   Traore S ^a   Aubry, L ^a   Sante Lhoutellier V ^a   Gatellier, Ph ^a  

^a UR370 QuaPA   (France)

Author keywords

Cooked meat; Laser granulometry; Protein aggregation

Indexed keywords

MUSCLE PROTEIN; WATER;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; COOKING; HEAT; IMAGE PROCESSING; MEAT; METHODOLOGY; MUSCLE FIBRIL; PARTICLE SIZE; SKELETAL MUSCLE; SWINE; TIME; ULTRASTRUCTURE;

ANIMALS; COOKING; HOT TEMPERATURE; IMAGE PROCESSING, COMPUTER-ASSISTED; MEAT; MODELS, BIOLOGICAL; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; PARTICLE SIZE; SWINE; TIME FACTORS; WATER;

SUIDAE;

EID: 77954953768     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.015     Document Type: Article

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