Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review

Meat processing represents an inevitable part of meat and meat products preparation for human consumption. Both thermal and non-thermal processing techniques, both commercial and domestic, are able to induce chemical and muscle’s proteins modification which can have implication on oxidative and sens...

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Detalles Bibliográficos
Autores principales: Khalid, Waseem, Maggiolino, Aristide, Kour, Jasmeet, Arshad, Muhammad Sajid, Aslam, Noman, Afzal, Muhammad Faizan, Meghwar, Parkash, Zafar, Khair-ul-Wajeeha, De Palo, Pasquale, Korma, Sameh A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9876618/
https://www.ncbi.nlm.nih.gov/pubmed/36712529
http://dx.doi.org/10.3389/fnut.2022.1057457

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9876618/
https://www.ncbi.nlm.nih.gov/pubmed/36712529
http://dx.doi.org/10.3389/fnut.2022.1057457

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