Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels-Reference-Cited by-同舟云学术

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Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels

Published:2018-02 Issue: Volume:240 Page:59-66
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xue Siwen,Yang Huijuan,Yu Xiaobo,Qian Chang,Wang Mengyao,Zou Yufeng,Xu Xinglian,Zhou Guanghong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Different domains of the M-band protein myomesin are involved in myosin binding and M-band targeting;Auerbach;Molecular Biology of the Cell,1999

2. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Science,2012

3. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities: A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;Journal of Agricultural and Food Chemistry,2006

4. Water characteristics in cooked beef as influenced by ageing and high-pressure treatment – An NMR micro imaging study;Bertram;Meat Science,2004

5. Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles;Boyer;Journal of Food Science,1996

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