Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes - A review

Meat Science

Volumn 89, Issue 2, 2011, Pages 111-124

  Pearce, Kelly L ^a   Rosenvold, Katja ^b   Andersen, Henrik J ^c,d   Hopkins, David L ^e  

^a MURDOCH UNIVERSITY   (Australia)

^b RUAKURA RESEARCH CENTRE   (New Zealand)

^c Arla Foods   (Denmark)

^d AARHUS UNIVERSITY   (Denmark)

^e Industry and Investment NSW Primary Industries   (Australia)

Author keywords

Juiciness; Meat; Myowater; Nuclear magnetic resonance (NMR); Tenderness; Water holding capacity

Indexed keywords

DISTRIBUTION AND MOBILITY; FRESH MEAT; INTRINSIC PROPERTY; JUICINESS; MYOFIBRILLAR; MYOWATER; POST MORTEM; RELAXOMETRY; STRUCTURAL FEATURE; TENDERNESS; WATER DISTRIBUTIONS; WATER HOLDING CAPACITY; WATER PROPERTIES;

MUSCLE; NUCLEAR MAGNETIC RESONANCE; RESONANCE; WATER SUPPLY SYSTEMS;

MEATS;

DESMIN; INTEGRIN; WATER;

ANIMAL; BREEDING; CATTLE; CHEMISTRY; CHICKEN; COLD; COOKING; MEAT; METABOLISM; MICROFILAMENT; MUSCULOSKELETAL FUNCTION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; PHYSIOLOGY; PROTEIN DENATURATION; REVIEW; SARCOMERE; SKELETAL MUSCLE; SWINE;

ANIMALS; BREEDING; CATTLE; CHICKENS; COLD TEMPERATURE; COOKING; DESMIN; HYDROGEN-ION CONCENTRATION; INTEGRINS; MAGNETIC RESONANCE SPECTROSCOPY; MEAT; MICROFILAMENTS; MUSCLE, SKELETAL; MUSCULOSKELETAL PHYSIOLOGICAL PHENOMENA; PROTEIN DENATURATION; SARCOMERES; SWINE; WATER;

EID: 79958741779     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.007     Document Type: Review

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