Theoretical aspects of water-holding in meat

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August undefined, 2024

WebbWater-holding capacity (WHC) is the ability of muscle to retain naturally occurring moisture in meat. WHC is a growing problem in the meat industry ... Assessing Water-Holding Capacity (WHC) of Meat Using Microwave Spectroscopy. Authors: B. M. Abdullah, J. D. Cullen, O. Korostynska, A. Mason, A. I. Al-Shamma’a ... WebbTheoretical aspects of water-holding in meat. @article{Puolanne2010TheoreticalAO, title={Theoretical aspects of water-holding in meat.}, author={Eero Puolanne and Marjo …

Theoretical aspects of water-holding in meat. - Europe PMC

Webb7 okt. 2024 · the consumer opinion on sensory aspects of dry aged meat was better in comparison to vacuum aged meat, the meat was found to be more tender and juicier. Dry ageing improves the tenderness and juiciness of bovine and porcine meat [6,7,9]. 2.1.2. Dry Curing Dehydration is the process of reducing the moisture content in meat to improve … WebbTheoretical aspects of water-holding in meat. As myofibrils consist of a three-dimensional network of long, solid protein particles with the shortest dimension of less than 20 nm, … list of western states

Assessing Water-Holding Capacity (WHC) of Meat Using …

Webb2015. TLDR. The results on the water-holding capacity of myofibrils were consistent with the new hypothesis that in PS E-like conditions denatured sarcoplasmic proteins … Webb21 juni 2024 · Meat Science xxx 2010 xxx–xxx MESC-05079 No of Pages 15 Contents lists available at ScienceDirect Meat Science j ourna l homepage: wwwe lsev ie rcom locate meatsc i ARTICLE… WebbThe modern pig production chain is increasingly focused on biosecurity, quality, and safety of meat and is associated with many challenges impacting world meat markets, such as animal disease outbreaks and sanitary restrictions, trade regulations and quality requirements. To overcome such challenges and assure more consistent pork meat … immunotherapy for melanoma cancer treatment

Fundamentals of Water Holding Capacity (WHC) of …

Sustainable Delicacy: Variation in Quality and Sensory Aspects in …

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"WebbThe water-holding capacity (WHC) is among the key factors in determining the quality of meat and its value, which is strongly influenced by the content and quality of the … " - Theoretical aspects of water-holding in meat

Theoretical aspects of water-holding in meat

Rapid spectroscopic methods for predicting water-holding capacity in meat

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, … Webbdimension of less than 20 nm, the theoretical foundations of water-holding in meat should be studied from a colloid or surface chemistry point of view. The classical hypotheses …

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WebbMeat texture and water-holding are important quality attributes and they are affected by the oxidation of structural proteins. Different mechanisms have been suggested to explain the oxidation-induced quality changes, focusing mainly on reduced proteolysis and formation of cross-links. Webb24 juli 2024 · Meat texture and water-holding are important quality attributes and they are affected by the oxidation of structural proteins. Different mechanisms have been suggested to explain the oxidation-induced quality changes, focusing mainly on reduced proteolysis and formation of cross-links.

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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 … Webb15 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.

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 …

WebbThe 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 … immunotherapy for lymphoma in dogsWebbShiva (/ ˈ ʃ ɪ v ə /; Sanskrit: शिव, romanized: Śiva, lit. 'The Auspicious One' ), also known as Mahadeva (/ m ə ˈ h ɑː ˈ d eɪ v ə /; Sanskrit: महादेव:, romanized: Mahādevaḥ, lit. 'The Great God' [mɐɦaːd̪eːʋɐ]), or Hara, is one of the principal deities of Hinduism. He is the Supreme Being in Shaivism, one of the major traditions within Hinduism. immunotherapy for merkel cell carcinomaWebb10 apr. 2024 · In the case of broilers, the exposure of chickens to high temperatures can induce a lower ultimate pH with variation in meat color, water-holding capacity (WHC), and tenderness of meat [ 11, 13, 14, 15 ], resulting in lower consumer acceptability. immunotherapy for metastatic lung cancerWebb21 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 … list of western songsWebb4 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 ... immunotherapy for myeloma in the ukWebbAs myofibrils consist of a three-dimensional network of long, solid protein particles with the shortest dimension of less than 20nm, the theoretical foundations of water-holding in meat should be studied from a colloid or surface chemistry point of view. The classical hypotheses for water-holding in meat are based on electrostatic forces or osmotic … list of west midlands railway stationsWebb22 mars 2024 · Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. immunotherapy for metastatic uterine cancer