Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Ultrasonics Sonochemistry

Volumn 38, Issue , 2017, Pages 317-325

  Kang, Da cheng ^a   Gao, Xue qin ^b   Ge, Qing feng ^a   Zhou, Guang hong ^a   Zhang, Wan gang ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HENAN UNIVERSITY OF ANIMAL HUSBANDRY AND ECONOMY   (China)

Author keywords

Myofibrillar fragmentation index; Tenderness; Ultrasound; Water holding capacity; Western blot

Indexed keywords

CURING; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; MUSCLE; PROTEOLYSIS; TRANSMISSION ELECTRON MICROSCOPY; ULTRASONICS; WATER SUPPLY SYSTEMS;

EMERGING TECHNOLOGIES; FRAGMENTATION INDEX; POWER ULTRASOUND; PROTEIN DEGRADATION; TENDERNESS; WATER DISTRIBUTIONS; WATER HOLDING CAPACITY; WESTERN BLOTS;

BEEF;

DESMIN; MYOSIN; TROPONIN T; WATER;

ANIMAL TISSUE; ARTICLE; BEEF; COMPRESSION; CONTROLLED STUDY; ELECTROSPRAY; FORCE; FREQUENCY; LIQUID CHROMATOGRAPHY; LOW FIELD NUCLEAR MAGNETIC RESONANCE; MUSCLE; MUSCLE FIBRIL; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; OXIDATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; POLYMERIZATION; PRIORITY JOURNAL; PROTEIN DEGRADATION; PROTEIN MODIFICATION; TANDEM MASS SPECTROMETRY; TRANSMISSION ELECTRON MICROSCOPY; ULTRASOUND; WATER SUPPLY; ANALYSIS; FOOD HANDLING; FOOD QUALITY; PROCEDURES; RED MEAT; TIME FACTOR;

FOOD HANDLING; FOOD QUALITY; PROTEOLYSIS; RED MEAT; TIME FACTORS; ULTRASONIC WAVES; WATER;

EID: 85015777994     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2017.03.026     Document Type: Article

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