Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat pr...

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Detalles Bibliográficos
Autores principales: Liu, Huipeng, Xu, Yiyuan, Zu, Shuyu, Wu, Xuee, Shi, Aimin, Zhang, Jinchuang, Wang, Qiang, He, Ning
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393269/
https://www.ncbi.nlm.nih.gov/pubmed/34441648
http://dx.doi.org/10.3390/foods10081872

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393269/
https://www.ncbi.nlm.nih.gov/pubmed/34441648
http://dx.doi.org/10.3390/foods10081872

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