A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

Meat Science

Volumn 98, Issue 3, 2014, Pages 520-532

  Hughes, J M ^a   Oiseth, S K ^a   Purslow, P P ^b   Warner, R D ^c  

^a CSIRO   (Australia)

^b UNIVERSIDAD NACIONAL DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES   (Argentina)

^c UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

Ageing; Cooking; Meat quality; Muscle protein; Texture; Water loss

Indexed keywords

COOKING; MEATS; MUSCLE; TEXTURES;

AGEING; COOKING TEMPERATURES; LATTICE ARRANGEMENTS; MEAT QUALITY; MUSCLE PROTEINS; SPATIAL ARRANGEMENTS; WATER HOLDING CAPACITY; WATER LOSS;

THERMAL PROCESSING (FOODS);

MUSCLE PROTEIN; WATER;

CHEMISTRY; COLOR; COOKING; DIET; HUMAN; MEAT; MECHANICAL STRESS; PROTEIN DENATURATION; SKELETAL MUSCLE;

COLOR; COOKING; DIET; HUMANS; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PROTEIN DENATURATION; STRESS, MECHANICAL; WATER;

EID: 84904987133     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.05.022     Document Type: Article

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