Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.

@article{Christensen2011ProteinDA,
  title={Protein denaturation and water-protein interactions as affected by low temperature long time treatment of porcine longissimus dorsi.},
  author={Line Brinch Christensen and Hanne Christine Bertram and Margit Dall Aaslyng and Mette Wulff Christensen},
  journal={Meat science},
  year={2011},
  volume={88 4},
  pages={718-22}
}
The relationship between water-protein interactions and heat-induced protein denaturation in low temperature long time (LTLT) treated pork Longissimus dorsi was investigated by combining low-field NMR T₂ relaxometry with DSC measurements and measures of shrinkage of porcine Longissimus dorsi heated to 53 °C, 55 °C, 57 °C and 59 °C for either 3 or 20 h. Water within the myofibrils, measured by NMR T₂₁ relaxation times, was affected by both temperature and holding time during LTLT treatment… CONTINUE READING