2 edition of Effect of pre-rigor ultrapressurization on bovine intramuscular connective tissue found in the catalog.
Effect of pre-rigor ultrapressurization on bovine intramuscular connective tissue
Carlos GonzaМЃlez B.
Written in English
|Other titles||Ultrapressurization on bovine intramuscular tissue.|
|Statement||by Carlos Gonzalez-B.|
|The Physical Object|
|Pagination||, 113 leaves, bound :|
|Number of Pages||113|
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Effect of Pre-rigor Ultrapressurization on Bovine Intramuscular Connective Tissue INTRODUCTION Connective tissue is one of the components of meat associated with tenderness of the cooked product.
Connective tissue in muscle is located in the endomysium, perimysium and epimysium, which col. Effect of pre-rigor ultrapressurization on bovine intramuscular connective tissue Public Deposited.
Analytics on the ability of collagenase to solubilize collagen of pressurized muscle and intramuscular connective tissue isolated from pressurized samples was determined. It was found that the incubation of pressurized samples with lysosomal Author: B Gonzalez, Carlos.
The success achieved by this book's forerunners, Basic Principles of Organic Chemistry and Modern Organic Chemistry, was to a considerable extent due to the rigor with which the subject of organic chemistry was presented.
In the present work we have tried to paint an interesting, relevant, and up-to-date picture of organic chemistry while retaining the rigorous approach of the earlier books. What is a large bovine creature starting with b.
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Effects of pre-rigor tension on tenderness of intact bovine and ovine muscle Article in Journal of Food Science 39(2) - August with 5 Reads How we measure 'reads'. Meat Science 4 () THE EFFECT OF PRESSURISATION OF PRE-RIGOR MUSCLE ON POST-RIGOR MEAT CHARACTERISTICS W.
KENNICK, E. ELGASIM, Z. HOLMES & P. MEYER Oregon State University, Corvallis, OregonUSA (Received: 8 February, ) S UMMA R Y Pressurisation of pre-rigor muscles produced very firm meat in muscles which had contracted to Cited by: 1.
Introduction. Temperature is one of the main factors affecting the quality and shelf life of fish (Sikorski,Wheaton and Lawson, ) via its effects on both enzymatic and microbial activity are unique among farmed animals, being poikilotherms, i.e. the body temperature of the live animal can be manipulated by altering the surrounding water by: Chunking and forming produced a more fibrous, harder and cohesive steak with greater detectable connective tissue than flaking and forming.
If pre‐rigor pressurized beef is employed in the manufacture of restructured steaks, acceptable texture properties appear obtainable without the use of by: 8.
EFFECTS OF PRE-RIGOR INJECTION OF SODIUM CITRATE OR ACETATE, OR POST-RIGOR INJECTION OF PHOSPHATE PLUS SALT, ON POST-MORTEM GLYCOLYSIS, PH DECLINE, AND PORK QUALITY ATTRIBUTES J. Stephens, M. Dikeman, J. Unruh, M. Haub1, and M. Tokach Summary Forty pork carcass sides were assigned to one of four treatments: pre-rigor citrate.
A strong relationship was also identified between initial toughness and subsequent response to cooler aging at 2 C. Pre-rigor release of muscle tension by severing the muscle did not affect h shear values of muscle classed as tender, but resulted in a 14% increased toughness in muscle classed as by: The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics.
Kennick WH(1), Elgasim EA, Holmes ZA, Meyer PF. Author information: (1)Oregon State University, Corvallis, OregonUSA. Pressurisation of pre-rigor muscles produced very firm meat in muscles which had contracted to as little as 48% of their on-carcass by: Fillet yield, water binding capacity and fillet weight loss did not differ among the experimental groups, but there was a positive effect of pre-rigor filleting on visual colour.
The pre-rigor fillets were significantly thicker than those filleted post-rigor indicating a change in. Evaluation of pre-rigor proteases injections on cooked beef volatiles at 1 day and 21 days post-mortem Qianli Ma Effect of post-mortem storage on the flavour of cooked meat proteases have been applied to beef muscle of high and low-connective tissue to.
Examination of cooked pre-rigor muscle by TEM (transmission electron microscopy) and SEM (scanning electron microscopy) revealed that all cookery methods resulted in the development of supercontraction bands alternating with areas showing tissue fragmentation and tearing.
Microwave cookery produced smaller and less dense supercontraction nodes in pre-rigor muscle with less tearing and Cited by: Thoracic limbs from 20 beef steers were used as post-rigor controls, prerigor controls (removed pre-rigor), or treated with combinations of sodium citrate and/or water to evaluate the effect of citrate on meat tenderness.
Shear force values on steaks from the infraspinatus, supraspinatus and triceps brachii muscles revealed citratetreated muscles were more tender than water and post-rigor Cited by: 1. Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model.
These observations are discussed in terms of possible associations between these components and intracellular structures, notably lysosomes and sarcoplasmic reticulum, which may be labilized by incipient autolysis, ultimately manifest as "tenderization" of the muscle by: 9.
Pre-rigor interventions: The effect on myofibrillar degradation and shear force. Toohey ES, Hopkins DL, van de Ven R, Thompson JM and Geesink GH () Pre-rigor interventions: The effect on myofibrillar degradation and shear force. Proceedings of the 55th International Congress of Meat Science & Technology, 16 - 21 AugustCopenhagen.
DeepDyve is the largest online rental service for scholarly research with thousands of academic publications available at your fingertips. The ability of pre-rigor infusion of kiwifruit juice to improve the tenderness of lamb was investigated.
Lamb carcasses were infused (10% body weight) with fresh kiwifruit juice (Ac), water (W) and a non-infusion control (C) treatment.
Infusion treatment had no effect on lamb hot carcass weight, cold carcass weight and chilling evaporative by: J. Physiol. (I) 12I, THEONSET OF RIGOR MORTIS IN VARIOUS MUSCLES OFTHE DRAUGHT HORSE BY R. A. LAWRIE Fromthe LowTemperature Stationfor Research in Biochemistry and Biophysics, UniversityofCambridge,andDepartmentofScientific andIndustrial Research (Received 29 December ) It has been shownbyBate-Smith &Bendall () that loss of extensibility duringthe Cited by: