کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450301 1109644 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quality and microstructural changes in goat meat during heat treatment
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Quality and microstructural changes in goat meat during heat treatment
چکیده انگلیسی

Environmental scanning electron microscopy (ESEM) was used to study the structure of the semi-membranous muscle of goat meat during heat treatment. The four treatments examined were raw (control), conventional heating, domestic microwave heating and industrial microwave heating. The ESEM showed shrinkage and denaturation in muscle fibers after cooking by the various methods. No surface damage was observed in any image for conventional heating. More structural damage was observed in microwave heating at both domestic (700 W) and industrial (12,000 W) levels. The pattern of distribution in microwave heating caused surface damage to muscle fiber with separation of some portions and denaturation of collagen.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 86, Issue 2, October 2010, Pages 451–455
نویسندگان
, ,