Effect of High Pressure on Physicochemical Properties of Meat

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 7, 2013, Pages 770-786

  Buckow, Roman ^a   Sikes, Anita ^a   Tume, Ron ^a  

^a CSIRO   (Australia)

Author keywords

gelation; High pressure processing; lipid oxidation; meat color; meat enzymes; meat structure; myofibrillar proteins

Indexed keywords

EFFECT OF HIGH PRESSURE; HIGH-PRESSURE PROCESSING; LIPID OXIDATION; MEAT COLOR; MYOFIBRILLAR PROTEINS; PHYSICOCHEMICAL PROPERTY; PRESSURE AND TEMPERATURE; PROTEIN SYSTEM; FORMING PROPERTIES; HIGH PRESSURE PROCESSING;

ENZYMES; GELATION; MEATS; MUSCLE; TEXTURES; FOOD PRODUCTS; PROTEINS;

HIGH PRESSURE EFFECTS;

CALPAIN; CATHEPSIN; MUSCLE PROTEIN;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; CHICKEN; COLOR; FISH; FOOD HANDLING; LIPID METABOLISM; MEAT; PHYSICAL CHEMISTRY; PRESSURE; SKELETAL MUSCLE; TEMPERATURE; CATTLE; REVIEW;

ANIMALS; CALPAIN; CATHEPSINS; CATTLE; CHICKENS; COLOR; FISHES; FOOD HANDLING; LIPID METABOLISM; MEAT PRODUCTS; MUSCLE PROTEINS; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; PRESSURE; TEMPERATURE;

EID: 84877265390     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.560296     Document Type: Article

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