There is still interest in understanding how the collagen characteristics of the intramuscular connective tissue (IMCT)-perimysium contributes to the tenderness and tenacity in different meat cuts after the cooking process. In the present work, the analysis of the changes in IMCT after thermal treatments is proposed. The study of the thermal treatment (1 h) at different temperatures (25−65 °C) was designed to focus on the chemical, mechanical and thermal properties of the collagen present in isolated IMCT-perimysium. Collagen degradation degree (Deg), the solubility of collagen and proteoglycan components, thermal properties and mechanical stress were studied on treated-IMCT-perimysium. The results showed that collagen Deg increased signifi...
AbstractRestructured meat is made by binding individual pieces of meat together. To study the effect...
Tenderness is a difficult quality of meat to measure. Researchers are continually looking for a met...
Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the...
Long-time low-temperature (LTLT) cooking of meat is known to produce a tender product. The current w...
Tenderness, an important quality attribute of meat, is affected by many factors, including rate of h...
This research was conducted to investigate the connective tissue contribution to toughness of cow be...
The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
The effect of heating beef cores at 55o, 60o, and 65oC for 30, 60, and 120 minutes was studied. Core...
The aim of the study was to determine and compare the collagen profile of two beef carcass cuts: sil...
Master's thesis in Biological chemistryLow temperature long time (LTLT) cooking it has been seen to ...
iss shin d fo proteins. The effect of heat on these proteins has a major including denaturation, dis...
Differences in the thermal shrinkage and collagen solubility between bovine Semitendinosus (ST) and ...
The thermal denaturation of collagen the perimysium of intramuscular connective tissue isolated from...
The denaturation processes of collagen in the temperature range between 450 K and 670 K are revealed...
The denaturation processes of collagen in the temperature range between 450 K and 670 K are revealed...
AbstractRestructured meat is made by binding individual pieces of meat together. To study the effect...
Tenderness is a difficult quality of meat to measure. Researchers are continually looking for a met...
Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the...
Long-time low-temperature (LTLT) cooking of meat is known to produce a tender product. The current w...
Tenderness, an important quality attribute of meat, is affected by many factors, including rate of h...
This research was conducted to investigate the connective tissue contribution to toughness of cow be...
The effects of two heat treatments on cooking time, total cooking losses, energy consumption, meat t...
The effect of heating beef cores at 55o, 60o, and 65oC for 30, 60, and 120 minutes was studied. Core...
The aim of the study was to determine and compare the collagen profile of two beef carcass cuts: sil...
Master's thesis in Biological chemistryLow temperature long time (LTLT) cooking it has been seen to ...
iss shin d fo proteins. The effect of heat on these proteins has a major including denaturation, dis...
Differences in the thermal shrinkage and collagen solubility between bovine Semitendinosus (ST) and ...
The thermal denaturation of collagen the perimysium of intramuscular connective tissue isolated from...
The denaturation processes of collagen in the temperature range between 450 K and 670 K are revealed...
The denaturation processes of collagen in the temperature range between 450 K and 670 K are revealed...
AbstractRestructured meat is made by binding individual pieces of meat together. To study the effect...
Tenderness is a difficult quality of meat to measure. Researchers are continually looking for a met...
Globular and fibrous proteins are compared with regard to structural behaviour on heating, where the...