Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins
Mingming Zhu, Huijie Li, Yi Xing, Changming Ma, Zeyu Peng, Lingxia Jiao, Zhuangli Kang, Shengming Zhao, Hanjun Ma
Topics & Concepts
MyofibrilRheologyHomogeneousRelative humidityTurbidityChemistryMicrostructureHumidityFood scienceWater holding capacityMaterials scienceChromatographyComposite materialBiochemistryCrystallographyBiologyThermodynamicsPhysicsEcologyMeat and Animal Product QualityBee Products Chemical AnalysisSensory Analysis and Statistical Methods