Morphological Examinations of Oxidatively Stressed Pork Muscle and Myofibrils upon Salt Marination and Cooking To Elucidate the Water-Binding Potential
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf2041017
Reference42 articles.
1. The swelling effect of polyphosphates on lean meat
2. Action of NaCl and polyphosphates in meat processing: Responses of myofibrils to concentrated salt solutions
3. On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
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