The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°C.

@article{Brunton2006TheUO,
  title={The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°C.},
  author={Nigel Patrick Brunton and James Lyng and Lei Zhang and Jean Christophe Jacquier},
  journal={Meat science},
  year={2006},
  volume={72 2},
  pages={236-44}
}
Dielectric properties of beef biceps femoris muscle were recorded during heating (5-85°C) to assess their linkage to phase changes monitored by differential scanning calorimetry (DSC) and rheology. DSC indicated endotherms between 56 and 81°C corresponding to denaturation of actin, collagen and myosin. Matching changes in dielectric properties (dielectric constant (ε') and loss factor (ε″)) were noted at radio and/or microwave frequencies though the nature of the change differed depending upon… CONTINUE READING