The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking-Reference-Cited by-同舟云学术

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The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking

Published:2014-01 Issue:1 Volume:96 Page:5-13
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bombrun Laure,Gatellier Philippe,Carlier Martine,Kondjoyan Alain

Funder

French National Research Agency

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Adhesion of polymers;Awaja;Progress in Polymer Science,2009

2. Influence of salt content and heating on physicochemical characteristics of exudate from pork's tumbling;Bombrun,2012

3. Un test rhéologique simple pour comprendre le rendement technologique;Boutten;Viandes et Produits Carnés,1998

4. Determination of surface hydrophobicity of fast and slow myosins from rabbit skeletal muscles: Implication in heat-induced gelation;Boyer;Journal of the Science of Food and Agriculture,1996

5. Technical note: A simplified procedure for myofibril hydrophobicity determination;Chelh;Meat Science,2006

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