Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles

Background: This study evaluated the influence of intramuscular connective tissue (IMCT) on structural shrinkage and water loss during cooking. Longissimus thoracis (LT), semimembranosus (SM) and semitendinosus (ST) muscles were cut and boiled for 30 min in boiling water, followed by detection of wa...

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Detalles Bibliográficos
Autores principales: Wang, Jingfan, Yang, Ping, Han, Dong, Huang, Feng, Li, Xia, Song, Yu, Wang, Hang, Liu, Jiqian, Zheng, Jian, Zhang, Chunhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738884/
https://www.ncbi.nlm.nih.gov/pubmed/36496643
http://dx.doi.org/10.3390/foods11233835

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738884/
https://www.ncbi.nlm.nih.gov/pubmed/36496643
http://dx.doi.org/10.3390/foods11233835

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