Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13812
Abstract: BACKGROUND The gelation properties of myofibrillar protein (MP) directly affect the texture, taste and water-holding capacity (WHC) of meat products. To enhance the gelation properties of single-species meat MP, the present study investigated the influence… read more here.
Keywords: meat; proportions beef; gelation; gelation properties ... See more keywords
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model.
Sign Up to like & getrecommendations! Published in 2021 at "Meat science"
DOI: 10.1016/j.meatsci.2021.108559
Abstract: With application of PLS regression and SVR, quantitation models of near infrared diffuse reflectance spectroscopy were established for the first time to predict the content of volatile basic nitrogen (TVB-N) content in beef and pork.… read more here.
Keywords: pls; beef pork; pls model; spectroscopy ... See more keywords