Journal Article10.1016/J.MEATSCI.2004.11.021
Effects of heat on meat proteins – Implications on structure and quality of meat products
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TL;DR: The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are discussed.
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About: This article is published in Meat Science. The article was published on 01 Jul 2005.
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Citations
Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry
TL;DR: In this paper, the gelation kinetics of imitation-mortadella emulsion during thermal treatment under both, isothermal and non-isothermal conditions was followed by means of oscillatory rheometry.
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Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets
TL;DR: In this article, the effect of pulsed electric fields (PEF) on the quality parameters (tenderness, cooking loss, color, lipid stability) of beef brisket was investigated.
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Effects of heat treatments on texture of abalone muscles and its mechanism
Man-Man Yu,De-Yang Li,Zi-Qiang Liu,Yu-Xin Liu,Jun-Zhuo Zhou,Min Zhang,Da-Yong Zhou,Beiwei Zhu +7 more
TL;DR: In this paper, the authors developed suitable heating conditions and revealed the mechanism of texture changes in abalone muscles and showed that milder heat treatments (60°C-10 min and 70°C -10 min) increased shear force and hardness of abalone muscle.
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Impact of casein and egg white proteins on the structure of wheat gluten‐based protein‐rich food
TL;DR: Structural formation was favored by mixing gluten with egg white but not with casein, and not all nutritionally suitable proteins can be used for enrichment of gluten-based protein-rich foods.
The Pulmonary Veins of the Pig as an Anatomical Model for the Development of a New Treatment for Atrial Fibrillation
Tim Vandecasteele,Kimberley Vandevelde,Marjan Doom,E. Van Mulken,Paul Simoens,Pieter Cornillie +5 more
TL;DR: The layout of the porcine atriopulmonary junction and immediately adjacent structures was investigated by gross anatomical and vascular corrosion casting studies to meet the need for more in‐depth anatomical insights when using the pig as an animal model in the development of innovative approaches for surgical cardiac ablation in man.
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References
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Functional Properties of Food Macromolecules
Sandra E. Hill,D. A. Ledward,Mitchell, J. R., Ph. D. +2 more
- 01 Apr 1986
TL;DR: Dilute Solution Viscometry of Food Biopolymers: structural properties of High Solids Biopolymer Systems and Functional Properties of Protein--Polysaccharide Mixtures.
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Differential scanning calorimetric studies of muscle and its constituent proteins.
TL;DR: Comparison with the purified proteins or fractions indicated that these transitions corresponded to denaturation of myosin, sarcoplasmic proteins and actin respectively, and the evidence suggested that this transition was closely linked with the process of contraction.
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