Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed
Author:
Affiliation:
1. Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology; Nanjing Agricultural University; Nanjing China
Funder
China Agriculture Research System
Ministry of Agriculture of the People's Republic of China
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12929/fullpdf
Reference44 articles.
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2. Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012
3. Low temperature cooking of pork meat-physicochemical and sensory aspects;Becker;Meat Science,2016
4. Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction;Bouton;Journal of Food Science,1975
5. Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements;Choe;Asian Australasian Journal of Animal Sciences,2016
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