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
Effect of Temperature and Alkaline pH on the Physicochemical Properties of the Protein Isolates Extracted from the Whole Ungutted Lanternfish (Benthosema pterotum)
Najmeh Oliyaei,Mohammad Ghorbani,Marzieh Moosavi-Nasab,Alireza Sadeghi-Mahoonak,Yahya Maghsoudloo +4 more
TL;DR: In this article, the authors evaluated functional properties of the protein extracted from lanternfish (Benthosema pterotum) extracted in alkaline pHs (10 and 12) followed by precipitation at its isoelectric pH.
14
Enzymatic Hydrolysis of Grass Carp Myofibrillar Protein and Antioxidant Properties of Hydrolysates
TL;DR: Ren et al. as mentioned in this paper extracted myofibrillar protein from grass carp, a freshwater fish, and hydrolysed using five commercial proteases (papain, pancreatin 6.0, bromelain, Neutrase 1.5MG, and Alcalase 2.4 L).
Nutritional strategies affect carcass and pork quality but have no effect on intramuscular fat content of pork
TL;DR: The data indicate that dietary lecithin supplementation has the potential to improve the tenderness of pork but that intramuscular fat is difficult to manipulate nutritionally from an already moderate amount.
14
Carcass Characteristics and Meat Quality of Thai Inheritance Chickens
TL;DR: At the typical marketable weight, Black-boned chickens and Praduhangdum chickens have better meat quality compared with the carcass from Baetong chickens.
Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus)
TL;DR: In this article , the authors investigated the differences in golden pompano (Trachinotus ovatus) fish tissue structure and protein physicochemical properties under different drying methods and found that Freeze drying induced less tissue damage, leaving more intact myofibrils, than that of hot air drying and heat pump drying.
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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