NMR and the water-holding issue of pork.

  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},
  volume={124 Suppl 1},
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

From This Paper

Topics from this paper.
8 Citations
0 References
Similar Papers


Publications citing this paper.
Showing 1-8 of 8 extracted citations

Similar Papers

Loading similar papers…