Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying

The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage of heated lamb meat was significantly influenced by storage time and water bath hea...

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Detalles Bibliográficos
Autores principales: Rao, Weili, Shi, Zhenxiao, Liu, Sijia, Shu, Ying, Chai, Xiaoyu, Zhang, Zhisheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368109/
https://www.ncbi.nlm.nih.gov/pubmed/35954013
http://dx.doi.org/10.3390/foods11152242

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368109/
https://www.ncbi.nlm.nih.gov/pubmed/35954013
http://dx.doi.org/10.3390/foods11152242

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