Effects of protein oxidation on the texture and water-holding of meat: a review
Author:
Affiliation:
1. State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, China;
2. Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1498444
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1. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat
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3. The basis of meat texture
4. Oxidative stress-induced proteome alterations target different cellular pathways in human myoblasts
5. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding
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