Journal ArticleDOI
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.
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This review identifies the critical stages which affect the translocation of water into the extra-myofibrillar space and thus the potential for decreased WHC during proteolysis and discusses how the intrinsic properties of the water held within the meat could contribute to juiciness and tenderness.About:
This article is published in Meat Science.The article was published on 2011-10-01. It has received 524 citations till now. The article focuses on the topics: Tenderness.read more
Citations
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A structural approach to understanding the interactions between colour, water-holding capacity and tenderness.
TL;DR: Cause of variation in the quality traits of raw meat do not generally correspond to variations in cooked meat and the differences observed between the raw muscle and cooked or further processed meat are discussed.
Journal ArticleDOI
Low-field permanent magnets for industrial process and quality control.
TL;DR: The current state-of-the-art in low-field NMR hardware and experiments are presented, considering general magnet designs, rf performance, data processing and interpretation, and guidance on obtaining the optimum results from these instruments is provided.
Journal ArticleDOI
Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review.
TL;DR: This review aims to present recent advances of texture and structure measurements and analyses, including sensory evaluation and instrumental methods, for indicating and evaluating fish freshness quality.
Journal ArticleDOI
Diverse food-based applications of nuclear magnetic resonance (NMR) technology
TL;DR: Nuclear magnetic resonance (NMR) spectroscopy is one of the most common investigative techniques used by both chemists and biochemists to identify molecular structures as well as to study the progress of chemical reactions.
Journal ArticleDOI
Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities.
Massimiliano Petracci,Francesca Soglia,Marta Suely Madruga,Leila M. Carvalho,Elza Iouko Ida,Mario Estévez +5 more
TL;DR: This review comprehensively collects the most relevant information from studies aimed to understand the pathological mechanisms of these myopathies, their physicochemical and histological characterization and their impact on meat quality and consumer's preferences.
References
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Journal ArticleDOI
Integrins: versatility, modulation, and signaling in cell adhesion.
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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.
TL;DR: A review of key events in muscle that influence structural changes that are associated with water-holding capacity suggests degradation of key cytoskeletal proteins by calpain proteinases has a role to play in determining water-held capacity.
Book
Essentials of Strength Training and Conditioning
Thomas R. Baechle,Roger Earle +1 more
TL;DR: This chapter discusses the structure and function of the Muscular, Neuromuscular, Card cardiovascular, Cardiovascular, and Respiratory Systems, and nutritional factors in Health and Performance.
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Titins: Giant Proteins in Charge of Muscle Ultrastructure and Elasticity
TL;DR: The architecture of sequences in the A band region of titin suggests why thick filament structure is conserved among vertebrates and compares two elements that correlate with tissue stiffness that suggest that titin may act as two springs in series.
Journal ArticleDOI
Effects of heat on meat proteins – Implications on structure and quality of meat products
TL;DR: The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are discussed.