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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 T 2 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 20h. Water within the myofibrils, measured by...
Variations in texture were determined for 10day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13–16months. Variations in texture were related to differences in pH 24h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4N/cm 2 . Simmental,...
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