Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy-Reference-Cited by-同舟云学术

Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy

Published:2018-01-01 Issue:1 Volume:21 Page:2671-2680
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Wang Ying¹,Wu Huachang²,Yi Yuwen²,Zan Linsen³,Zhang Sheqi¹,Zhu Jie¹³

Affiliation:

1. Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China

2. Sichuan Key Laboratory of Cooking Science, Sichuan Tourism University, Chengdu, Sichuan, China

3. Laboratory of Muscle and Meat Biomechanics, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi, China

Funder

National Natural Science Foundation of China

Key Research and Development Plan of Shaanxi Province

Sichuan Key Laboratory of Cooking Science, Sichuan Tourism University

National Beef and Yak Industrial Technology System

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1559186

Reference27 articles.

1. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness

2. Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

3. Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef

4. Reducing salt: A challenge for the meat industry

5. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.

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