Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types
Rozita Vaskoska, Minh Ha, Lydia Ong, George Q. Chen, Jason D. White, Sally L. Gras, Robyn D. Warner
Topics & Concepts
Water holding capacityShrinkageChemistryMyosinDenaturation (fissile materials)Food scienceMuscle fibreTendernessAnatomyBiochemistryMaterials scienceComposite materialBiologySkeletal muscleNuclear chemistryMuscle metabolism and nutritionMeat and Animal Product QualityMuscle Physiology and Disorders