Theoretical aspects of water-holding in meat
Webb13 apr. 2024 · The effect of high level of barley, triticale, or rye as base of complete mixtures for growing-finishing pigs on growth performance, carcass traits, meat quality, and fatty acid profile in meat and backfat was investigated. The 100-day experiment involved 72 pigs, assigned into three groups (24 animals each). Pigs of each group were … WebbFor paper A: The ratio of expressed juice area to meat area would be high and indicative of a low WHC. Here a higher value is not desired. For Paper B: The values for the ratios for paper B would be opposite to Paper A, …
Theoretical aspects of water-holding in meat
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Webb20 jan. 2024 · Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed … Webb4 apr. 2024 · Download Citation On Apr 4, 2024, L. S. Kudryashov and others published Water-holding and water-holding capacity of meat and methods of its determination Find, read and cite all the research ...
WebbTheoretical aspects of water-holding in meat. Eero Puolanne, Marjo Halonen. Department of Food and Nutrition; Research output: Contribution to journal › Article › Scientific › peer … Webbwith water-binding capacity, which is the ability of meat to bind added water [5]. e desirability of meat with low water-holding and water-binding capacity is dependent on the purposes of both retail consumption and manufacturing. Although the determination of moisture content in foods is highly important, the accurate analysis of moisture is ...
Webb1 Effects of protein oxidation on the texture and water-holding of meat: A review Yulong Baoa,b, Per Ertbjergb,* aState Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province, 214122, China bDepartment of Food and Nutrition, University of Helsinki, 00014, Helsinki, Finland *Corresponding author: Tel.: +358 … Webb21 juli 2016 · Since the amount of fluids lost affects both qualitative and quantitative aspects of a muscle, as muscle is used for food, the industry requires methods that can easily predict the water-holding capacity (WHC) of the meat product. Because of the variation in the employed methods, results for drip loss in the literature are difficult to …
Webb14 apr. 2024 · The aim of this study was to evaluate quality and sensory variation in wild boar meat in comparison to pork. Meat quality in wild boar is expected to vary more compared to pork due to different feeding environment, age and gender. In order to be able to promote wild boar meat as a sustainable high-quality product, there is a need to …
WebbSeveral aspects of the water-holding capacity of fresh meat are discussed. After some compositional and struc-tural characteristics of muscle are outlined, special atten-tion is paid to post mortem muscle physiology and related mechanisms of fluid loss from meat. Finally, determi-nants of water-holding capacity (physiological factors, bishop ludden high school alumniWebbThe classical hypotheses for water-holding in meat are based on electrostatic forces or osmotic forces, which cause the swelling of the myofibrils. The more recent research … bishop ludden high school wikiWebbIn this gripping, blistering novel, award-winning author Tahmima Anam takes on faith and the future with a gimlet eye and a deft touch. Come for the radical vision of human connection, stay for the wickedly funny feminist look at startup culture and modern partnership. Can technology—with all its limits and possibilities—disrupt love? bishop ludden high school graduationWebb6 apr. 2024 · Under this process, the pH of the prepared coconut plant-based yoghurt was 4.55, titer acidity was 92.67°T, water holding capacity was 88.75%, protein content was 3.85 g/100 g, and viable number ... darkness foodhttp://indem.gob.mx/conditions/CrX-blood-pressure-and-blood-sugar-monitor/ darkness gadflies and bowlesWebb15 jan. 2024 · If the water retention is poor, the meat product has a rough taste, poor sliceability, and low yield. By adding edible gum that has a strong affinity with water, the water retention of meat products can be improved. Generally, substances added in meat products include starch, soybean protein, and edible gum. darkness from animeWebb1 sep. 2010 · As myofibrils consist of a three-dimensional network of long, solid protein particles with the shortest dimension of less than 20 nm, the theoretical foundations of … bishop ludden high school ny