Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
Yishun Yao, Xiaomin Wang, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho
Topics & Concepts
TendernessChemistryDissociation (chemistry)Food scienceWater retentionBiophysicsWater holding capacityShear forceTryptophanActinChemical engineeringBiochemistryComposite materialMaterials scienceOrganic chemistryBiologySoil scienceAmino acidSoil waterEngineeringEnvironmental scienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesMicrobial Inactivation Methods