NMR and the water-holding issue of pork.

@article{Bertram2007NMRAT,
  title={NMR and the water-holding issue of pork.},
  author={Hanne Christine Bertram and Henrik J. Andersen},
  journal={Journal of animal breeding and genetics = Zeitschrift fur Tierzuchtung und Zuchtungsbiologie},
  year={2007},
  volume={124 Suppl 1},
  pages={35-42}
}
Consumers' awareness of food quality has never been more pronounced. Meat forms a substantial part of the food consumption, and accordingly techniques to control the quality of meat are needed. In addition, a better understanding of how basic biochemical and biophysical factors influence the final meat quality is also required for optimization of the quality. Water-holding capacity (WHC) is a major quality attribute of fresh meat. However, the exact mechanisms determining the WHC of meat are… CONTINUE READING

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