The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking.

Abstract

The aim of this research was to gain deeper insight into the effect of salt content on the adhesion between pieces of semimembranosus pork muscle bound by a tumbling exudate gel. Hydrophobic site number, free thiol and carbonyl content were measured in tumbling exudate and meat protein to evaluate the protein-protein interactions involved in the adhesion… (More)
DOI: 10.1016/j.meatsci.2013.06.029

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Cite this paper

@article{Bombrun2014TheEO, title={The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking.}, author={Laure Bombrun and Philippe Gatellier and Martine Carlier and Alain Kondjoyan}, journal={Meat science}, year={2014}, volume={96 1}, pages={5-13} }