Journal article

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

JM Hughes, SK Oiseth, PP Purslow, RD Warner

Meat Science | ELSEVIER SCI LTD | Published : 2014

DOI: 10.1016/j.meatsci.2014.05.022

University of Melbourne Researchers

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171Web of Science
197Scopus

Keywords

Heat-Treatment
Stress, Mechanical
Muscle Protein
Ageing
Extracellular-Space
Science & Technology
Meat
Humans
Cooking
Cooked Pork
Beef Longissimus
Muscle, Skeletal
Muscle Proteins
High-Pressure
Meat Quality
Food Science & Technology
Protein Denaturation
Water Loss
Water
Mechanical-Properties
Thermal-Denaturation
Life Sciences & Biomedicine
Texture
Cooking Loss
Postmortem Proteolysis
Diet
Color