Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Duranton, Frédérique ^a,b   Simonin, Hélène ^a   Chéret, Romuald ^b   Guillou, Sandrine ^c   de Lamballerie, Marie ^a  

^a LUNAM UNIVERSITÉ   (France)

^b CTCPA   (France)

^c Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

Author keywords

High pressure; Meat; Microstructure; Salt; Texture

Indexed keywords

MUSCLE PROTEIN; SODIUM CHLORIDE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; MEAT; METHODOLOGY; PH; PRESSURE; SCANNING ELECTRON MICROSCOPY; SKELETAL MUSCLE; SWINE; TEMPERATURE; ULTRASTRUCTURE;

ANIMALS; COOKING; HYDROGEN-ION CONCENTRATION; MEAT; MICROSCOPY, ELECTRON, SCANNING; MUSCLE PROTEINS; MUSCLE, SKELETAL; PRESSURE; SODIUM CHLORIDE; SWINE; TEMPERATURE; WATER;

EID: 84864584427     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02816.x     Document Type: Article

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