High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure
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DOI: 10.1016/j.fbio.2020.100688
Abstract: Abstract The effects of high-pressure thawing at 70 MPa (35 min), 140 MPa (29 min), and 210 MPa (25 min) were studied for their affect on the water holding capacity, protein denaturation and ultrastructure of porcine longissimus dorsi muscle that was… read more here.
Keywords: water holding; holding capacity; water; pressure thawing ... See more keywords