Quality and microstructural changes in goat meat during heat treatment

Meat Science

Volumn 86, Issue 2, 2010, Pages 451-455

  Yarmand, M S ^a   Homayouni, A ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Conventional heating; ESEM; Goat; Microstructure; Microwave heating

Indexed keywords

CONVENTIONAL HEATING; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPY; ESEM; GOAT; GOAT MEAT; INDUSTRIAL MICROWAVE HEATING; MICROSTRUCTURAL CHANGES; MUSCLE FIBER; STRUCTURAL DAMAGES; SURFACE DAMAGES;

HEAT TREATMENT; MICROSTRUCTURE; MICROWAVE HEATING; MICROWAVES; MUSCLE; SCANNING ELECTRON MICROSCOPY;

HEATING;

COLLAGEN;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; CYTOLOGY; GOAT; HEAT; MEAT; METHODOLOGY; MICROWAVE RADIATION; PROTEIN DENATURATION; SCANNING ELECTRON MICROSCOPY; SKELETAL MUSCLE; SURFACE PROPERTY;

ANIMALS; COLLAGEN; COOKING; GOATS; HOT TEMPERATURE; MEAT; MICROSCOPY, ELECTRON, SCANNING; MICROWAVES; MUSCLE FIBERS, SKELETAL; PROTEIN DENATURATION; SURFACE PROPERTIES;

CAPRA HIRCUS;

EID: 77955087759     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.033     Document Type: Article

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