Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins.

@article{SantLhoutellier2008EffectOM,
  title={Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins.},
  author={V{\'e}ronique Sant{\'e}-Lhoutellier and Thierry Astruc and Penka Marinova and Eleonore Greve and Philippe Gatellier},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 4},
  pages={1488-94}
}
The effect of meat cooking was measured on myofibrillar proteins from bovine M. Rectus abdominis. The heating treatment involved two temperatures (100 degrees C during 5, 15, 30, and 45 min and 270 degrees C during 1 min). Protein oxidation induced by cooking was evaluated by the level of carbonyl and free thiol groups. Structural modifications of proteins were assessed by the measurement of their surface hydrophobicity and by their aggregation state. With the aim of evaluating the impact of… CONTINUE READING
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Effect of cooking method on mechanical properties , color and structure of beef muscle ( M . pectoralis )

P. Garcia-Segovia, A. Andrés-Bello, J. Martinez-Monzo
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