Effect of protein denaturation degree on texture and water state of cooked meat

Journal of Food Engineering

Volumn 117, Issue 3, 2013, Pages 361-369

  Ishiwatari, Naomi ^a   Fukuoka, Mika ^a   Sakai, Noboru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

3D finite element method; Distribution; Elastic modulus; Kinetic; Meat; MRI; Protein denaturation

Indexed keywords

3-D FINITE ELEMENT METHOD; 3-D FINITE ELEMENTS; DISTRIBUTION; EQUILIBRIUM VALUE; HEAT TRANSFER ANALYSIS; MEAT SAMPLES; PROTEIN DENATURATION; TRANSVERSE RELAXATION TIME;

DENATURATION; ELASTIC MODULI; FINITE ELEMENT METHOD; KINETICS; MAGNETIC RESONANCE IMAGING; MEATS; PROTEINS; REACTION KINETICS; SPOT WELDING;

THERMAL PROCESSING (FOODS);

EID: 84876125921     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.03.013     Document Type: Article

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