Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins

This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100–500 MPa) for 3 min, and moisture content, expressible moisture (EM) and diff...

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Detalles Bibliográficos
Autores principales: Cho, Youngjae, Lee, Eun-Jung, Lee, Jiseon, Lee, SangYoon, Yun, Young-Chan, Hong, Geun-Pyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949529/
https://www.ncbi.nlm.nih.gov/pubmed/31950116
http://dx.doi.org/10.5851/kosfa.2019.e89

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949529/
https://www.ncbi.nlm.nih.gov/pubmed/31950116
http://dx.doi.org/10.5851/kosfa.2019.e89

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