Study on the Thermal Transfer and Reaction Kinetics of Meat Cooking
Author:
Affiliation:
1. Faculty of Education, Gifu University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/21/4/21_20580/_pdf
Reference29 articles.
1. 1) E. Tornberg; Effect of heat on meat proteins-implications on structure and quality of meat products. Meat Sci., 70, 496-508 (2005).
2. 2) J. R. Wargner, M. C. Anon; Deaturation kinetics of myfibrillar proteins in bovine muscle. J Food Sci., 50, 1547-155 (1986).
3. 3) R. Villota, J. G. Hawkes; “Reaction kinetics in food system”, D. R. Heldman, D. B Lund ed, CRC Press, 2007, pp. 125-286.
4. 4) T. Ozawa; Kinetic Analysis of Deriative Curves in Thermal Analysis. J Therm Anal, 2, 301-324 (1970).
5. 5) N. Ishiwatari, M. Fukuoka, N. Sakai; Effect of protein denaturation degree on texture and water state of cooked meat, J. Food Eng., 117, 361-369 (2013).
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