Curing-induced water mobility and distribution within intra- and extra-myofibrillar spaces of three pork qualities
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01341.x/fullpdf
Reference20 articles.
1. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork
2. Origin of Multiexponential T2 Relaxation in Muscle Myowater
3. Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity
4. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study
5. Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy
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