Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

Meat Science

Volumn 88, Issue 4, 2011, Pages 718-722

  Christensen, Line ^a   Bertram, Hanne C ^b   Aaslyng, Margit D ^c   Christensen, Mette ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AARHUS UNIVERSITY   (Denmark)

^c DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Cooking; Diameter; DSC; Low field NMR; Sarcomere length

Indexed keywords

COLLAGEN DENATURATION; CONCOMITANT DECREASE; DIAMETER; DSC; DSC MEASUREMENTS; FIBER DIAMETERS; HOLDING TIME; INDUCED PROTEINS; LONGISSIMUS; LOW TEMPERATURES; LOW-FIELD NMR; MYOFIBRILS; PROTEIN DENATURATION; PROTEIN INTERACTION; RELAXOMETRY; SARCOMERE LENGTH; TRANSVERSE SHRINKAGE;

DENATURATION; RELAXATION TIME; SHRINKAGE;

PROTEINS;

SUS;

COLLAGEN;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COOKING; MEAT; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEIN DENATURATION; SARCOMERE; SKELETAL MUSCLE; SWINE; TIME;

ANIMALS; COLD TEMPERATURE; COLLAGEN; COOKING; MAGNETIC RESONANCE SPECTROSCOPY; MEAT; MUSCLE, SKELETAL; PROTEIN DENATURATION; SARCOMERES; SWINE; TIME FACTORS;

EID: 79955049228     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.03.002     Document Type: Article

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