다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
Meat science, v.150, 2019년, pp.33 - 39
Li, Shengjie (School of Food Science and Technology, Dalian Polytechnic University) , Ma, Renchao (School of Food Science and Technology, Dalian Polytechnic University) , Pan, Jinfeng (School of Food Science and Technology, Dalian Polytechnic University) , Lin, Xinping (School of Food Science and Technology, Dalian Polytechnic University) , Dong, Xiuping (School of Food Science and Technology, Dalian Polytechnic University) , Yu, Chenxu (National Engineering Research Center of Seafood)
AI-Helper
Abstract The combined effects of aging and low temperature, long time heating (LTLT) on meat toughness were investigated. Pork loins were heated at 53 or 58 °C for up to 20 h, and shear force values, cooking loss, moisture content, collagen solubility, electrophoresis of myofibrillar proteins w...
International Journal of Gastronomy and Food Science Baldwin 1 1 15 2012 10.1016/j.ijgfs.2011.11.002 Sous vide cooking: A review
Meat Science Becker 118 82 2016 10.1016/j.meatsci.2016.03.026 Low temperature cooking of pork meat - Physicochemical and sensory aspects
Meat Science Becker 110 230 2015 10.1016/j.meatsci.2015.07.024 Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions
Critical Reviews in Food Science and Nutrition Bekhit 54 8 1012 2014 10.1080/10408398.2011.623247 Exogenous Proteases for Meat Tenderization
Meat Science Bolumar 95 4 931 2013 10.1016/j.meatsci.2013.04.039 New developments in shockwave technology intended for meat tenderization: Opportunities and challenges. A review
Meat Science Christensen 88 4 718 2011 10.1016/j.meatsci.2011.03.002 Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi
Meat Science Christensen 88 2 280 2011 10.1016/j.meatsci.2010.12.035 Effect of prolonged heat treatment from 48C to 63C on toughness, cooking loss and color of pork
Meat Science Christensen 93 4 787 2013 10.1016/j.meatsci.2012.12.001 Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times
Meat Science Christensen 55 3 301 2000 10.1016/S0309-1740(99)00157-6 The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
Meat Science Colle 135 36 2018 10.1016/j.meatsci.2017.08.008 Strategies to improve beef tenderness by activating calpain-2 earlier postmortem
Meat Science Contreras-Castillo 113 65 2016 10.1016/j.meatsci.2015.11.012 The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef
Food Control Creed 6 1 45 1995 10.1016/0956-7135(95)91453-R The sensory and nutritional quality of “sous vide” foods
Meat Science Dominguez-Hernandez 143 104 2018 10.1016/j.meatsci.2018.04.032 Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
The Analyst Flint 109 11 1505 1984 10.1039/an9840901505 Demonstration of collagen in meat products by an improved picro-Sirius red polarisation method
Meat Science Kuchenmeister 71 4 690 2005 10.1016/j.meatsci.2005.05.020 Preslaughter handling of pigs and the effect on heart rate, meat quality, including tenderness, and sarcoplasmic reticulum Ca2+ transport
Journal of Proteomics Lana 147 85 2016 10.1016/j.jprot.2016.02.011 Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective
Meat Science Lepper-Blilie 112 63 2016 10.1016/j.meatsci.2015.10.017 Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins
Poultry Science Li 91 1 150 2012 10.3382/ps.2011-01484 The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle
Meat Science Morton 133 69 2017 10.1016/j.meatsci.2017.06.005 High pressure processing improves the tenderness and quality of hot-boned beef
Animal Science Journal Nishimura 81 1 21 2010 10.1111/j.1740-0929.2009.00696.x The role of intramuscular connective tissue in meat texture
Meat Science Ouali 95 4 854 2013 10.1016/j.meatsci.2013.05.010 Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved
Meat Science Purslow 70 3 435 2005 10.1016/j.meatsci.2004.06.028 Intramuscular connective tissue and its role in meat quality
Annual Review of Food Science and Technology Purslow 5 133 2014 10.1146/annurev-food-030212-182628 New developments on the role of intramuscular connective tissue in meat toughness
Meat Science Purslow 144 127 2018 10.1016/j.meatsci.2018.03.026 Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed
Meat Science Roldan 93 3 572 2013 10.1016/j.meatsci.2012.11.014 Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
Meat Science Sørheim 57 1 79 2001 10.1016/S0309-1740(00)00079-6 Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi
Meat Science Starkey 105 32 2015 10.1016/j.meatsci.2015.02.011 Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics
Meat Science Suwandy 100 222 2015 10.1016/j.meatsci.2014.10.011 Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus
Meat Science Tornberg 70 493 2005 10.1016/j.meatsci.2004.11.021 Effects of heat on meat proteins - Implications on structure and quality of meat products
Journal of Animal Science Wheeler 77 9 2444 1999 10.2527/1999.7792444x The extent of proteolysis is independent of sarcomere length in lamb Longissimus and Psoas Major
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.