Nutritional value and digestion rate of rhea meat proteins in association with storage and cooking processes

Meat Science

Volumn 89, Issue 1, 2011, Pages 6-12

  Filgueras, Renata S ^a,b   Gatellier, Philippe ^a   Ferreira, Claude ^a   Zambiazi, Rui C ^b   Santé Lhoutellier, Véronique ^a  

^a UR370 QuaPA   (France)

^b FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Hydrophobicity; Protein aggregates; Protein oxidation; Proteolysis rate; Rhea meat; Schiff bases

Indexed keywords

AGGREGATION STATE; AROMATIC AMINO ACID; COOKED MEAT; COOKING PROCESS; DIGESTIVE TRACT; FREE AMINO GROUPS; GASTROCNEMIUS; HIGH-CONTENT; IN-VITRO; MYOFIBRILLAR PROTEINS; NUTRITIONAL VALUE; PROTEIN AGGREGATES; PROTEIN AGGREGATION; PROTEIN OXIDATION; PROTEIN SURFACE; RHEA MEAT; SCHIFF BASES; SCHIFF BASIS; SURFACE HYDROPHOBICITY;

AGGLOMERATION; ALDEHYDES; AMINO ACIDS; DIGESTIVE SYSTEM; FUNCTIONAL GROUPS; HYDROPHOBICITY; MEATS; OXIDATION; PROTEINS;

THERMAL PROCESSING (FOODS);

RHEA;

ALDEHYDE; ALPHA-CHYMOTRYPSIN; AROMATIC AMINO ACID; CHYMOTRYPSIN; CHYMOTRYPSIN A; MUSCLE PROTEIN; PEPTIDE HYDROLASE; SCHIFF BASE; TRYPSIN;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; COOKING; DIGESTION; HEAT; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; MUSCLE FIBRIL; NUTRITIONAL VALUE; PROTEIN CARBONYLATION; PROTEIN DENATURATION; RHEA; SKELETAL MUSCLE;

ALDEHYDES; AMINO ACIDS, AROMATIC; ANIMALS; CHYMOTRYPSIN; COOKING; DIGESTION; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LIPID PEROXIDATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; NUTRITIVE VALUE; PEPTIDE HYDROLASES; PROTEIN CARBONYLATION; PROTEIN DENATURATION; RHEIFORMES; SCHIFF BASES; TRYPSIN;

EID: 79956071421     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.028     Document Type: Article

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