Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

Meat Science

Volumn 88, Issue 2, 2011, Pages 280-285

  Christensen, Line ^a   Ertbjerg, Per ^a   Aaslyng, Margit Dall ^b   Christensen, Mette ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Cathepsin B+L; Heat soluble collagen; LTLT; Shear force; Slaughter pigs; Sows

Indexed keywords

CATHEPSIN B; HEAT-SOLUBLE COLLAGEN; LTLT; SHEAR FORCE; SLAUGHTER PIGS; SOWS;

COLLAGEN; HEAT TREATMENT; LOW TEMPERATURE OPERATIONS;

THERMAL PROCESSING (FOODS);

SUIDAE;

CATHEPSIN; COLLAGEN;

ANIMAL; ARTICLE; COLOR; COOKING; FOOD HANDLING; HEAT; MEAT; MECHANICAL STRESS; METABOLISM; METHODOLOGY; SKELETAL MUSCLE; SOLUBILITY; SWINE;

ANIMALS; CATHEPSINS; COLLAGEN; COLOR; COOKING; FOOD TECHNOLOGY; HOT TEMPERATURE; MEAT; MUSCLE, SKELETAL; SOLUBILITY; STRESS, MECHANICAL; SWINE;

EID: 79951770929     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.035     Document Type: Article

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