Change of Meat Proteins During Thermal Treatment

Abstract

In order to optimize the heat treatment of beef and control the processing, a dynamic mathematical model was developed and used to calculate the changes of temperature and meat proteins (myosin, tropomyosin, actin, myoglobin) that reflect the true mechanism of energy transfer. This enables the effect of temperature on the condition of meat proteins in… (More)
DOI: 10.1023/B:CONC.0000003430.07707.0d

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