Nanomechanical Characteristics of Meat and Its Constituents Postmortem: A Review

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 9, 2014, Pages 1117-1139

  Soltanizadeh, Nafiseh ^a   Kadivar, Mahdi ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

atomic force microscopy; enzyme; myofibrils; nanomechanical properties; Stiffness; tenderness; ultrastructural

Indexed keywords

ATOMIC FORCE MICROSCOPY; COLLAGEN; ENZYMES; MUSCLE; STIFFNESS;

BIOLOGICAL STRUCTURES; MECHANICAL CHARACTERS; MYOFIBRILLAR PROTEINS; MYOFIBRILS; NANOMECHANICAL PROPERTY; ROTATIONAL BROWNIAN MOTIONS; TENDERNESS; ULTRASTRUCTURAL;

MEATS;

MUSCLE PROTEIN; PEPTIDE HYDROLASE;

ANIMAL; BIOMECHANICS; ELASTICITY; MEAT; MECHANICAL TORSION; METABOLISM; MUSCLE FIBRIL; NANOTECHNOLOGY; PHYSIOLOGY; POSTMORTEM CHANGE; REVIEW; SKELETAL MUSCLE; ULTRASTRUCTURE; VISCOSITY;

ANIMALS; BIOMECHANICAL PHENOMENA; ELASTICITY; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; NANOTECHNOLOGY; PEPTIDE HYDROLASES; POSTMORTEM CHANGES; TORSION, MECHANICAL; VISCOSITY;

EID: 84893533945     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.627518     Document Type: Article

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