Effects of heat on meat proteins–Implications on structure and quality of meat products
EVA Tornberg - Meat science, 2005 - Elsevier
Globular and fibrous proteins are compared with regard to structural behaviour on heating,
where the former expands and the latter contracts. The meat protein composition and …
where the former expands and the latter contracts. The meat protein composition and …
Low-field permanent magnets for industrial process and quality control
J Mitchell, LF Gladden, TC Chandrasekera… - Progress in nuclear …, 2014 - Elsevier
In this review we focus on the technology associated with low-field NMR. We present the
current state-of-the-art in low-field NMR hardware and experiments, considering general …
current state-of-the-art in low-field NMR hardware and experiments, considering general …
Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system
M Han, HC Bertram - Meat science, 2017 - Elsevier
Abstract Development of healthier meat products is needed to meet consumers' request. The
effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and …
effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and …
Effect of protein denaturation degree on texture and water state of cooked meat
N Ishiwatari, M Fukuoka, N Sakai - Journal of Food engineering, 2013 - Elsevier
We prepared cooked meat with varied denaturation degrees that were predicted based on
3D finite element heat transfer analysis and reaction kinetics. Using a meat sample with a …
3D finite element heat transfer analysis and reaction kinetics. Using a meat sample with a …
Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment–a low-field NMR study
HC Bertram, M Kristensen, HJ Andersen - Meat Science, 2004 - Elsevier
Myofibrills were extracted from porcine muscle, and their water properties were
characterized using low-field nuclear magnetic resonance (NMR) T2 relaxometry. A T2 …
characterized using low-field nuclear magnetic resonance (NMR) T2 relaxometry. A T2 …
Ultimate pH effects on dry-aged beef quality
This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of
dry-aged beef. Strip loins from six normal pH carcasses (pH= 5.47±0.02) and dark cutting …
dry-aged beef. Strip loins from six normal pH carcasses (pH= 5.47±0.02) and dark cutting …
The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157: H7 and Salmonella on ready-to-eat chicken meat
CR González-González, O Labo-Popoola… - Lwt, 2021 - Elsevier
In this study, the antimicrobial efficiency of a novel low-voltage piezoelectric direct discharge
generated cold plasma (CAP) and linalool-loaded nanoemulsion washing (LW) was …
generated cold plasma (CAP) and linalool-loaded nanoemulsion washing (LW) was …
Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks
ME Dikeman, E Obuz, V Gök, L Akkaya, S Stroda - Meat science, 2013 - Elsevier
This study evaluated the effects of three aging methods:(dry (D), wet (W), and special bag
(SB)); two quality grades [USDA Choice ((≥ Small50 marbling) and Select); and two cooked …
(SB)); two quality grades [USDA Choice ((≥ Small50 marbling) and Select); and two cooked …
Time-domain NMR applied to food products
J Van Duynhoven, A Voda, M Witek… - Annual reports on NMR …, 2010 - Elsevier
Time-domain NMR is being used throughout all areas of food science and technology. A
wide range of one-and two-dimensional relaxometric and diffusometric applications have …
wide range of one-and two-dimensional relaxometric and diffusometric applications have …
Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study
Low-field NMR T 2 and Fourier transform infrared (FT-IR) measurements were performed on
meat samples of two qualities (normal and high ultimate pH) during cooking from 28° C to …
meat samples of two qualities (normal and high ultimate pH) during cooking from 28° C to …