Muscle structure, sarcomere length and influences on meat quality: A review

P Ertbjerg, E Puolanne - Meat science, 2017 - Elsevier
The basic contractile unit of muscle, the sarcomere, will contract as the muscle goes into
rigor post-mortem. Depending on the conditions, such as the rate of pH decline, the cooling …

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

JM Hughes, FM Clarke, PP Purslow… - … Reviews in Food …, 2020 - Wiley Online Library
Meat color is important for consumer acceptability, with excessively dark meat often
associated with consumer rejection. It is determined chromatically by pigment content …

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

X Zhao, L Chen, W Wongmaneepratip, Y He, L Zhao… - Food Chemistry, 2021 - Elsevier
The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and
moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and …

Insight into oil-water interfacial behaviors of whey protein isolate and sterol towards stabilizing high internal phase Pickering emulsion gels

M Li, H Li, Q Jiang, MA Gantumur, Y Liu, Z Jiang… - Food …, 2023 - Elsevier
This investigation elucidated stabilization of high internal phase Pickering emulsion gels
(HIPPEGs) on the basis of oil-water interfacial adsorption properties of particles. The …

Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics

N Wang, K Zhang, Y Chen, J Hu, Y Jiang, X Wang… - Food Chemistry, 2023 - Elsevier
Abstract Quercetin (Que), a health-promoting polyphenol, has limited applicability in food
products due to its susceptibility to degradation in the gastrointestinal tract. To overcome this …

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review

KL Pearce, K Rosenvold, HJ Andersen, DL Hopkins - Meat science, 2011 - Elsevier
This paper reviews current knowledge on the distribution and mobility of water in muscle
(myowater) ante-and post mortem and factors affecting these in relation to fresh meat quality …

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E Huff-Lonergan, SM Lonergan - Meat science, 2005 - Elsevier
Unacceptable water-holding capacity costs the meat industry millions of dollars annually.
However, limited progress has been made toward understanding the mechanisms that …

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 …

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and …

S Cheng, X Wang, R Li, H Yang, H Wang, H Wang… - Meat science, 2019 - Elsevier
Influences of multiple freeze-thaw (FT) cycles on water status and distribution, microstructure
and physicochemical properties of beef were investigated. Low-field nuclear magnetic …

Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

MD Aaslyng, C Bejerholm, P Ertbjerg… - Food quality and …, 2003 - Elsevier
The study comprised two experiments with the aim to investigate the influence of raw meat
quality and cooking procedure on cooking loss and juiciness of pork. The first experiment …