Hanne Christine Bertram

TL;DR: In this article, the authors investigated the influence of raw meat quality and cooking procedure on cooking loss and juiciness of pork, and found that the cooking loss at 60, 70 and 80 °C centre temperature of 10 raw meat qualities (defined according to ultimate pH, drip loss, breed and rearing conditions) when cooked as steaks on a pan or as a roast in oven at a temperature of 90 or 190 °C.

TL;DR: The nutritional values of dairy products should not be considered equivalent to their nutrient contents but, rather, be considered on the basis of the biofunctionality of the nutrients within dairy food structures, which may modify the metabolic effects of dairy consumption.

TL;DR: This study demonstrates the advantages of NMR T(2) relaxation as an effective technique for obtaining further understanding of the relationship between the microstructure of meat, its WHC, water mobility, and water distribution.

TL;DR: In this paper, the authors investigated the multiexponential T(2) relaxation seen in muscle tissue water (myowater) and found that the relaxation behavior in muscle myowater cannot be explained by intra-/extracellular compartmentalization of the water as suggested in earlier studies.

TL;DR: It is demonstrated that the use of CLSM together with NMR relaxometry can provide further information on the relationship between structural characteristics of meat and resultant water distribution.