High pressure/thermal treatment effects on the texture of beef muscle

Meat Science

Volumn 68, Issue 3, 2004, Pages 347-355

  Ma, Han Jun ^a,b   Ledward, D A ^c,d  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Henan Vocation Tech Teach College   (China)

^c UNIVERSITY OF READING   (United Kingdom)

^d UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Beef muscle; DSC; High pressure; Protein denaturation; Texture; Thermal treatment; TPA

Indexed keywords

BEEF MUSCLE; MYOFIBRILS; PRESSURE TREATMENT; PROTEIN DENATURATION;

COLLAGEN; HEAT TREATMENT; LIPIDS; MEATS; OXIDATION; PH EFFECTS; PRESSURE EFFECTS; PRESSURE VESSELS; TEXTURES; THERMODYNAMIC STABILITY;

MUSCLE;

EID: 9644254196     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.04.001     Document Type: Article

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