Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins
Author:
Affiliation:
1. INRA, UR370 QuaPA, F-63122 Saint-Genès Champanelle, France, and National Center for Agriculture Science, Pochivka, 2232 Kostinbrod, Bulgaria
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf072999g
Reference48 articles.
1. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices
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4. Effect of cooking and storage on lipid oxidation and development of cholesterol oxidation products in water buffalo meat
5. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress
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