A comparison of heat-induced changes of intramuscular connective tissue and collagen of beef semitendinosus muscle during water bath and microwave heating

Journal of Food Process Engineering

Volumn 34, Issue 6, 2011, Pages 2233-2250

  Chang, H J ^a,b   Xu, X L ^a   Li, C B ^a   Huang, M ^a   Liu, D Y ^a   Zhou, G H ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b CHONGQING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

COLLAGEN CONTENT; COLLAGENOUS FIBERS; CONNECTIVE TISSUES; END-POINT TEMPERATURE; HEATING TEMPERATURES; SEMITENDINOSUS MUSCLES; SHRINKAGE TEMPERATURE; WATER BATHS;

COLLAGEN; HEATING; MICROWAVE HEATING; MICROWAVES; MUSCLE; THERMODYNAMIC PROPERTIES;

MEATS;

EID: 82955246682     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00568.x     Document Type: Article

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