Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking

Meat Science

Volumn 93, Issue 4, 2013, Pages 898-905

  Dai, Yan ^a   Miao, Jing ^a   Yuan, Shan Zhen ^a   Liu, Yi ^a   Li, Xing Min ^a   Dai, Rui Tong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Colour; Correlations; Ohmic heat cooking; Waterbath

Indexed keywords

CORRELATIONS; DEOXYMYOGLOBIN; END-POINT TEMPERATURE; LONGISSIMUS; METMYOGLOBIN; PROTEIN BANDS; SARCOPLASMIC; SARCOPLASMIC PROTEIN; SDS-PAGE ANALYSIS; SOLUBLE PROTEINS; STRONG CORRELATION; WATER BATHS; WATER HOLDING CAPACITY; WATERBATH;

COLOR; MEATS; PROTEINS;

THERMAL PROCESSING (FOODS);

SUS;

DEOXYMYOGLOBIN; METMYOGLOBIN; MUSCLE PROTEIN; MYOGLOBIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COOKING; DIET; HEAT; HUMAN; MEAT; METHODOLOGY; PROTEIN INTAKE; SARCOPLASMIC RETICULUM; SOLUBILITY; SWINE; TEMPERATURE;

ANIMALS; COLOR; COOKING; DIET; DIETARY PROTEINS; HOT TEMPERATURE; HUMANS; MEAT; METMYOGLOBIN; MUSCLE PROTEINS; MYOGLOBIN; SARCOPLASMIC RETICULUM; SOLUBILITY; SWINE; TEMPERATURE; WATER;

MLCS; MLOWN;

EID: 84872481076     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.044     Document Type: Article

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