Theoretical aspects of water-holding in meat
Webb10 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. 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 ...
Theoretical aspects of water-holding in meat
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WebbTherefore, any aspects regarding to quality and yield determination of chicken meat during production are very interesting. As regard to its quality, water holding capacity, the ... Preparation of broiler breast meat with different water holding capacity The material used in this study was broilers aged 38-42 days. Broilers with live weight ranged Webb27 okt. 2011 · Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher …
Webb31 mars 2024 · The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of the water-to-meat bonds is given. WebbRare Meats: 120°F/50°C is the early stages of juiciness in meats as the the protein myosin, begins to coagulate . This lends each cell some solidity and the meat some firmness. As the myosin molecules bond to each other they begin to squeeze out water molecules that separated them.
Webb6 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 ... Webb1 sep. 2010 · As myofibrils consist of a three-dimensional network of long, solid protein particles with the shortest dimension of less than 20nm, the theoretical foundations of …
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 …
WebbShort range surface forces seem to dominate theories of water–protein interactions, and the theoretical foundations of bulk water-holding are still lacking. Irrespective of the lack of theoretical explanation on the mechanism of water-holding in meat, the meat industry is able to control the macroscopic behaviour of meat-based ingredients rather well. how come you are lateWebb1 sep. 2010 · Theoretical aspects of water-holding in meat. E. Puolanne, M. Halonen Published 1 September 2010 Chemistry Meat science View on PubMed qpc.adm.slu.se … how many porcupine species are thereWebb31 dec. 2016 · During storage of retorted beef for 30 days at 10∘C 10 ∘ C, rib and shank pretreated with 0.35% complex phosphates exhibited a highly soft texture as compared to that of untreated beef. The softening of pretreated beef was based on the increased WHC due to complex phosphates. how come you don\u0027t call me princeWebbTheoretical aspects of water-holding in meat Author PUOLANNE, E 1; HALONEN, Marjo 1 [1] Department of Food and Environmental Sciences, University of Helsinki, Viikki EE, P.O. Box 66, 00014 Helsinki, Finland Conference title 56th International Congress of Meat Science and Technology (56th ICoMST), 15-20 August 2010, Jeju, Korea how many pork bellies per pigWebbMore than 25 years experience in various aspects of project management including project development and implementation, facilitation, auditing, mentoring, lecturing, research and consulting. Specific fields of interest includes large capital projects, project governance and facilitating the development of project scopes and plans. Learn more about Giel … how come you lost 意味Webb22 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. how many porky movies are thereWebb19 nov. 2014 · Pre-slaughter transport and handling of animals are accompanied by many stressful events, which affect animal welfare and meat quality [1,2,3].Pre-slaughter handling involves a number of critical points which include loading of animals at the farm, transport from farm to abattoir, unloading of animals at the abattoir, and slaughter [].A … how come you never see dead birds