Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment

Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment

Microbial load, protein oxidation, myofibrillar protein changes and quality characteristics (meat color and water retentiveness including centrifugal loss (CeL) and water-holding capacity (WHC)) of post-rigor tan mutton exposed to different high-pressure treatments (200 MPa/500 MPa for 15 min at 18°...

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Bibliographic Details
Main Authors: Li Dongdong, Peng Yaling, Zhang Haihong, Tao Yingmei, Liu Dunhua
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:CyTA - Journal of Food
Subjects:
high-pressure treatment
post-rigor tan mutton
stress relaxation test
quality characteristics
myofibrillar proteins
protein oxidation
Online Access:http://dx.doi.org/10.1080/19476337.2020.1863476

Internet

http://dx.doi.org/10.1080/19476337.2020.1863476

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