Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing-Reference-Cited by-同舟云学术

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Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

Published:2009-10-03 Issue:1 Volume:5 Page:285-297
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Chang Hai-Jun,Xu Xing-Lian,Zhou Guang-Hong,Li Chun-Bao,Huang Ming

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-009-0269-9.pdf

Reference43 articles.

1. Aktas, N., & Kaya, M. (2001). Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. Meat Science, 58, 413–419.

2. Arvanitoyannis, I. S., & Houwelingen-Koukaliaroglou, M. (2003). Implementation of chemometrics for quality control and authentication of meat and meat products. Critical Reviews in Food Science and Nutrition, 43(2), 173–218.

3. Bailey, A. J., & Light, N. D. (1989). Connective tissue in meat and meat products. London: Elsevier Applied Science.

4. Caner, C., Aday, M. S., & Demir, M. (2008). Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging. European Food Research and Technology, 227, 1575–1583.

5. Cheng, C. S., & Parrish, F. C., Jr. (1979). Heat-induced changes in myofibrillar proteins of bovine longissimus muscle. Journal of Food Science, 44, 22–24.

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