Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton
Yuanlv Zhang, Yang Li, Jiajun Guo, Yuqin Feng, Qiwen Xie, Mei Guo, Junjie Yin, Guishan Liu
Topics & Concepts
ChemistryMyofibrilTemperingZeta potentialRheologyDifferential scanning calorimetryAnalytical Chemistry (journal)ChromatographyBiochemistryMaterials scienceNanotechnologyComposite materialThermodynamicsNanoparticlePhysicsMeat and Animal Product QualityProteins in Food SystemsBee Products Chemical Analysis