Building phenomenological models that relate proteolysis in pork muscles to temperature, water and salt content

Food Chemistry

Volumn 151, Issue , 2014, Pages 7-14

  Harkouss, Rami ^a   Safa, Hassan ^a   Gatellier, Philippe ^a   Lebert, André ^b   Mirade, Pierre Sylvain ^a  

^a UR370 QuaPA   (France)

^b UNIVERSITÉ BLAISE PASCAL   (France)

Author keywords

Doehlert design; Multiple linear regression; Pork muscle; Proteolysis; Response surface methodology; Temperature; Water and salt content

Indexed keywords

LINEAR REGRESSION; MEATS; SURFACE PROPERTIES; TEMPERATURE;

DOEHLERT DESIGN; MULTIPLE LINEAR REGRESSIONS; PORK MUSCLE; RESPONSE SURFACE METHODOLOGY; WATER AND SALTS;

PROTEOLYSIS;

SODIUM CHLORIDE; WATER;

ARTICLE; FINITE ELEMENT ANALYSIS; MUSCLE; NONHUMAN; PH; PORK; PROTEIN DEGRADATION; QUANTITATIVE ANALYSIS; RESPONSE SURFACE METHOD; SURFACE PROPERTY; TEMPERATURE; TIME; WATER CONTENT; ANALYSIS; ANIMAL; CHEMISTRY; FOOD HANDLING; MEAT; PIG; PROCEDURES;

ANIMALS; FOOD HANDLING; MEAT; MUSCLES; PROTEOLYSIS; SODIUM CHLORIDE; SWINE; TEMPERATURE; WATER;

EID: 84890083432     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.164     Document Type: Article

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