Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork

Journal of the Science of Food and Agriculture

Volumn 91, Issue 3, 2011, Pages 443-448

  Huang, Feng ^a   Huang, Ming ^a   Xu, Xinglian ^a   Zhou, Guanghong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Eating quality; Jinhua pork; Protein degradation; Temperature; Ultrastructure

Indexed keywords

ACTIN; MUSCLE PROTEIN; MYOSIN;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COOKING; FOOD HANDLING; HEAT; MEAT; MECHANICAL STRESS; METHODOLOGY; PH; PROTEIN DENATURATION; SARCOMERE; SKELETAL MUSCLE; SWINE; ULTRASTRUCTURE;

ACTINS; ANIMALS; COLOR; COOKING; FOOD TECHNOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE FIBERS, SKELETAL; MUSCLE PROTEINS; MYOSINS; PROTEIN DENATURATION; SARCOMERES; STRESS, MECHANICAL; SWINE;

EID: 78651080109     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4204     Document Type: Article

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