The "sponge effect" hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing

Meat Science

Volumn 90, Issue 3, 2012, Pages 670-677

  Farouk, M M ^a   Mustafa, N Md ^a   Wu, G ^a   Krsinic, G ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Ageing; Beef; Drip viscosity; Hypothesis; Protein extractability; Waterholding capacity

Indexed keywords

AGEING; DRIP LOSS; EXTRACTABILITY; FREE WATER; HYPOTHESIS; PHYSICAL CHANGES; SDS-PAGE; SPREADABILITY; STRUCTURAL CHANGE; WATER HOLDING CAPACITY;

BEEF; VISCOSITY;

MEATS;

BOS; BOVINAE;

PROTEIN; WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; FEMALE; FOOD HANDLING; MALE; MEAT; METHODOLOGY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRESSURE; SKELETAL MUSCLE; STATISTICAL MODEL; TEMPERATURE;

ANIMALS; CATTLE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FEMALE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LINEAR MODELS; MALE; MEAT; MUSCLE, SKELETAL; PRESSURE; PROTEINS; TEMPERATURE; WATER;

EID: 84355166502     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.10.012     Document Type: Article

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