Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle

LWT

Volumn 46, Issue 1, 2012, Pages 280-286

  Xia, Xiufang ^a   Kong, Baohua ^a   Liu, Jing ^a   Diao, Xinping ^a   Liu, Qian ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Physicochemical property; Porcine longissimus muscle; Protein oxidation; Thawing method

Indexed keywords

ELECTROPHORESIS; MUSCLE; OXIDATION; PHYSICOCHEMICAL PROPERTIES; PROTEINS;

GEL ELECTROPHORESIS; LONGISSIMUS; MICROSTRUCTURAL CHANGES; MYOFIBRILLAR PROTEINS; PHYSICO-CHEMICAL CHANGES; PHYSICOCHEMICAL CHARACTERISTICS; PROTEIN OXIDATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

THAWING;

SUS;

EID: 83955165894     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.09.018     Document Type: Article

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