کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5792576 1109640 2012 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing
چکیده انگلیسی
► The manuscript presents an alternative hypothesis for waterholding (WHC) in meat. ► WHC improved with ageing of meat at -1.5 °C evidenced by reduced drip and thaw loss. ► The improvement in WHC was due to “sponge effect” and increased drip viscosity. ► Microfluidics was used to explain the improvement in WHC and the hypothesis.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 90, Issue 3, March 2012, Pages 670-677
نویسندگان
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