Effect of different postmortem ageing conditions on physicochemical properties, structure and water‐holding capacity of pork-Reference-Cited by-同舟云学术

Effect of different postmortem ageing conditions on physicochemical properties, structure and water‐holding capacity of pork

Published:2022-11-12 Issue:3 Volume:58 Page:1662-1672
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhang Handan¹²,Cao Yungang¹²,Dong Xinling³,Li Xia²,Zhang Chunhui²^ORCID

Affiliation:

1. School of Food and Biological Engineering, and Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Xi' an 710021 China

2. Key Laboratory of Agro‐Product Processing, Ministry of Agriculture, Key Laboratory of Agro‐Products Processing and Storage, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Ministry of Agriculture and Rural Affairs Beijing 100193 China

3. Shaanxi Institute of Product Quality Supervision and Inspection Xi'an 710000 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16182

Reference50 articles.

1. The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates

2. Effects of protein oxidation on the texture and water-holding of meat: a review

3. Collagen types analysis and differentiation by FTIR spectroscopy

4. A COMPARISON OF THE EFFECTS OF AGING, CONDITIONING AND SKELETAL RESTRAINT ON THE TENDERNESS OF MUTTON

5. Relationships between 1H NMR Relaxation Data and Some Technological Parameters of Meat: A Chemometric Approach

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