Microstructural changes in m. rectus abdominis bovine muscle after heating

Meat Science

Volumn 85, Issue 4, 2010, Pages 743-751

  Astruc, Thierry ^a   Gatellier, Philippe ^a   Labas, Roland ^a   Lhoutellier, Véronique Santé ^a   Marinova, Penka ^b  

^a UR370 QuaPA   (France)

^b INSTITUTE OF ANIMAL SCIENCE   (Bulgaria)

Author keywords

Beef; Cooking; Heating; Meat; Microscopy; Protein aggregate; Ultrastructure

Indexed keywords

MUSCLE PROTEIN;

ANIMAL; ARTICLE; CATTLE; COOKING; CYTOSKELETON; HEAT; MEAT; METABOLISM; PROTEIN DENATURATION; RECTUS ABDOMINIS MUSCLE; SARCOLEMMA; SKELETAL MUSCLE; ULTRASTRUCTURE;

ANIMALS; CATTLE; COOKING; CYTOSKELETON; HOT TEMPERATURE; MEAT; MUSCLE FIBERS, SKELETAL; MUSCLE PROTEINS; PROTEIN DENATURATION; RECTUS ABDOMINIS; SARCOLEMMA;

BOVINAE;

EID: 77954960031     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.035     Document Type: Article

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