Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation-Reference-Cited by-同舟云学术

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Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation

Published:2017-07 Issue: Volume:129 Page:176-184
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Xue Siwen,Yang Huijuan,Liu Rui,Qian Chang,Wang Mengyao,Zou Yufeng,Xu Xinglian,Zhou Guanghong

Funder

Jiangsu Academy of Agricultural Sciences

Nanjing Agricultural University

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality and Preference,2003

2. Applications of NMR in meat science;Bertram;Annual Reports on NMR Spectroscopy,2004

3. Changes in porcine muscle water characteristics during growth—An in vitro low-field NMR relaxation study;Bertram;Journal of Magnetic Resonance,2002

4. The mechanism of high pressure-induced gels of rabbit myosin;Cao;Innovative Food Science & Emerging Technologies,2012

5. Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing;Chapleau;European Food Research and Technology,2003

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