High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure
Fei Jia, Yun Jing, Ruitong Dai, Xingmin Li, Baocai Xu
Topics & Concepts
SarcomereWater holding capacityChemistryDenaturation (fissile materials)Longissimus dorsiShrinkageDehydrationUltrastructureMyosinAnimal scienceFood scienceAnatomyComposite materialBiochemistryNuclear chemistryMaterials scienceMyocyteBiologyEndocrinologyMeat and Animal Product QualityBee Products Chemical AnalysisMicroencapsulation and Drying Processes