Muscle water properties in raw intact broiler breast fillets with the woody breast condition1

Autor: B. Pang, B. Bowker, G. Gamble, J. Zhang, Y. Yang, X. Yu, J.-X. Sun, H. Zhuang

Publikováno v: Poultry Science, Vol 99, Iss 9, Pp 4626-4633 (2020)

The purpose of this study was to investigate the relationships between muscle water properties, water-holding capacity (WHC), and woody breast (WB) severity in intact raw broiler breast fillets. Broiler pectoralis major deboned at 3 h postmortem was

Externí odkaz: https://doaj.org/article/acba06cd6af74097bef979bada47e1db

Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing

Autor: Wang Kexin, Chenxu Yu, Xiuping Dong, Da-Yong Zhou, Ying Huang, Yu Da, Ge Lihong, De-Yang Li

Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 1291-1302 (2018)

The effect of salt concentration on the processing and characteristics of turbot muscle was investigated in this study. The turbot muscle samples were salted with 1%, 5%, 10%, 15%, or 20% w/w salt at 4°C for 3 h. Low-field nuclear magnetic resonance

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e65fe87946f74218929acad0f1ca23a
https://doi.org/10.1080/10942912.2018.1460758

Muscle water properties in raw intact broiler breast fillets with the woody breast condition

Autor: J.-X. Sun, Hong Zhuang, Brian Bowker, X. Yu, Gary R. Gamble, Y. Yang, Bin Pang, J. Zhang

Publikováno v: Poultry Science

The purpose of this study was to investigate the relationships between muscle water properties, water-holding capacity (WHC), and woody breast (WB) severity in intact raw broiler breast fillets. Broiler pectoralis major deboned at 3 h postmortem was

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a475ae4bfaff70a18b723cf94b6de823
https://pubmed.ncbi.nlm.nih.gov/32868007

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

Autor: Morten Christensen, Mathias P. Clausen, Minyi Han, Thomas Van Hecke, Els Vossen, Hanne Christine Bertram

Publikováno v: Han, M, Clausen, M P, Christensen, M, Vossen, E, Van Hecke, T & Bertram, H C S 2018, ' Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix ', Food & Function, vol. 9, no. 7, pp. 4017-4027 . https://doi.org/10.1039/C8FO00835C
Han, M, Clausen, M P, Christensen, M, Vossen, E, Hecke, T V & Bertram, H C 2018, ' Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix ', Food & Function, vol. 9, no. 7, pp. 4017-4027 . https://doi.org/10.1039/C8FO00835C

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products. This study investigated the effect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b62aed2495c21e9cb5a7130b35e9b5c
https://pubmed.ncbi.nlm.nih.gov/29978871

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