Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types.
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DOI: 10.1016/j.meatsci.2021.108521
Abstract: The effect of thermal protein denaturation on the structure and quality of muscles of different fibre types is not well understood. Unaged masseter (100% type I fibres) and cutaneous trunci (93% type II fibres) muscles… read more here.
Keywords: protein denaturation; water; denaturation; shrinkage ... See more keywords