Fluctuated low temperature combined with high-humidity thawing to retain the physicochemical properties and structure of myofibrillar proteins from porcine longissimus dorsi
Mingming Zhu, Juan Zhang, Zeyu Peng, Zhuangli Kang, Hanjun Ma, Shengming Zhao, Hong-Ju He, Baocheng Xu
Topics & Concepts
Longissimus dorsiMyofibrilChemistryHumidityLongissimus muscleThermal stabilityFood scienceBiochemistryAnimal scienceBiologyOrganic chemistryThermodynamicsPhysicsMeat and Animal Product QualityBee Products Chemical AnalysisMuscle metabolism and nutrition