Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

Meat Science

Volumn 93, Issue 4, 2013, Pages 787-795

  Christensen, Line ^a   Ertbjerg, Per ^c   Løje, Hanne ^b   Risbo, Jens ^a   van den Berg, Frans W J ^a   Christensen, Mette ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Beef; Cathepsin; Collagen; Denaturation; Hyper spectral imaging; Sous vide

Indexed keywords

CATHEPSIN; COMBINED EFFECT; CONFORMATIONAL CHANGE; CONNECTIVE TISSUES; HEATING TEMPERATURES; HEATING TIME; HYPERSPECTRAL IMAGING; LOW TEMPERATURES; PROTEIN DENATURATION; SEMITENDINOSUS MUSCLES; SOUS-VIDE;

BEEF; DENATURATION; HEATING; MEATS; MUSCULOSKELETAL SYSTEM; SOLUBILITY; SPECTROSCOPY;

COLLAGEN;

COLLAGEN; MUSCLE PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; CONNECTIVE TISSUE; DIET; FEMALE; FOOD HANDLING; HEAT; HUMAN; MALE; MEAT; MECHANICAL STRESS; METHODOLOGY; PROTEIN DENATURATION; SOLUBILITY; TEMPERATURE;

ANIMALS; CATTLE; COLLAGEN; CONNECTIVE TISSUE; DIET; FEMALE; FOOD HANDLING; HOT TEMPERATURE; HUMANS; MALE; MEAT; MUSCLE PROTEINS; PROTEIN DENATURATION; SOLUBILITY; STRESS, MECHANICAL; TEMPERATURE;

MLCS; MLOWN;

EID: 84872178148     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.12.001     Document Type: Article

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