Ham processing: effects of tumbling, cooking and high pressure on proteins

Author:

Rakotondramavo Anja,Rabesona Hanitra,Brou Christian,de Lamballerie Marie,Pottier Laurence

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference47 articles.

1. Rémond D, Duchène C (2014) Qualité nutritionnelle des protéines de la viande. CIV

2. Wood JD (2017) In: Toldra F (ed) Lawrie’s meat science. 8th edn. Elsevier

3. Santé-Lhoutellier V, Astruc T, Daudin JD, Kondjoyan A, Scislowski V, Gaudichon C, Rémond D (2013) Influence des modes de cuisson sur la digestion des protéines: approches in vitro et in vivo. Innov Agron 33:69–79

4. Garriga M, Grèbol N, Aymerich MT, Monfort JM, Hugas M (2004) Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life. Innov Food Sci Emerg 5:451–457

5. Santé-Lhoutellier V, Astruc T, Marinova P, Greve E, Gatellier P (2008) Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins. J Agr Food Chem 56:1488–1494

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