Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

Hang Wang, Yongkang Luo, Per Ertbjerg

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftFood Chemistry
Volym230
Sidor (från-till)475-481
Antal sidor7
ISSN0308-8146
DOI
StatusPublicerad - 1 sep 2017
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

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title = "Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef",
keywords = "Protein oxidation, Water-holding capacity, Gel strength, Rheology, Viscoelasticity, LONGISSIMUS-DORSI, CHICKEN MYOFIBRILS, MEAT GEL, OXIDATION, MUSCLE, QUALITY, SYSTEMS, MYOSIN, TEMPERATURES, TEXTURE, 416 Food Science",
author = "Hang Wang and Yongkang Luo and Per Ertbjerg",
year = "2017",
month = "9",
day = "1",
doi = "10.1016/j.foodchem.2017.03.073",
language = "English",
volume = "230",
pages = "475--481",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "ELSEVIER SCI IRELAND LTD",

}

Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef. / Wang, Hang; Luo, Yongkang; Ertbjerg, Per.

I: Food Chemistry, Vol. 230, 01.09.2017, s. 475-481.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

AU - Wang, Hang

AU - Luo, Yongkang

AU - Ertbjerg, Per

PY - 2017/9/1

Y1 - 2017/9/1

KW - Protein oxidation

KW - Water-holding capacity

KW - Gel strength

KW - Rheology

KW - Viscoelasticity

KW - LONGISSIMUS-DORSI

KW - CHICKEN MYOFIBRILS

KW - MEAT GEL

KW - OXIDATION

KW - MUSCLE

KW - QUALITY

KW - SYSTEMS

KW - MYOSIN

KW - TEMPERATURES

KW - TEXTURE

KW - 416 Food Science

U2 - 10.1016/j.foodchem.2017.03.073

DO - 10.1016/j.foodchem.2017.03.073

M3 - Article

VL - 230

SP - 475

EP - 481

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -