کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791708 | 1109619 | 2013 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating](/preview/png/5791708.png)
چکیده انگلیسی
This study was conducted to investigate the effects of various heating methods, including roasting, braising and microwave heating, on mechanical properties and microstructure of longissimus dorsi (LD) muscle of the camel. Shear value and compression force increased during microwave heating more than roasting and braising. Results obtained from scanning electron microscopy (SEM) showed more damage from roasting than in either braising or microwave heating. Granulation and fragmentation were clear in muscle fibers after roasting. The perimysium membrane of connective tissue was damaged during braising, while roasting left the perimysium membrane largely intact. The mechanical properties and microstructure of muscle can be affected by changes in water content during cooking.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 95, Issue 2, October 2013, Pages 419-424
Journal: Meat Science - Volume 95, Issue 2, October 2013, Pages 419-424
نویسندگان
M.S. Yarmand, P. Nikmaram, Z. Emam Djomeh, A. Homayouni,