Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study
Author:
Affiliation:
1. Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, P.O. Box 50, DK-8830 Tjele, Denmark, and MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 Ås, Norway
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0514726
Reference33 articles.
1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
2. Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork – a combined NMR and sensory study
3. Flavor, Color, and Other Characteristics of Beef Longissimus Muscle Heated to Seven Internal Temperatures Between 55° and 85° C
4. Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures
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