Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles
Dong Zhang, Hongjun Li, A.M. Emara, Ying Hu, Zefu Wang, Mengqi Wang, Zhifei He
Topics & Concepts
ChemistryMyofibrilHydrogen peroxideWater retentionWater holding capacityNuclear chemistryChromatographyFood scienceBiochemistrySoil waterSoil scienceEnvironmental scienceMeat and Animal Product QualityMuscle metabolism and nutritionExercise and Physiological Responses