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The objective of this study was to investigate the effects of ohmic (OH) and water bath (WB) cooking on shear parameters, protein degradation and ultrastructure changes of porcine longissimus dorsi muscle at the same endpoint temperatures (EPTs; range, 20–100 °C). The cooking loss and Warner–Bratzler shear force of the OH-cooked meat were significantly lower (P < 0.05) while protein solubility,...
The objective of this study was to investigate the effects of ohmic (OH) and waterbath (WB) cooking on colour attributes and sarcoplasmic changes of porcine longissimus dorsi muscle at the same endpoint temperatures (EPTs; range 10°C–80°C). The OH treatment was carried out at 10Vcm −1 , and the WB temperature at 85°C. The colour parameters, deoxymyoglobin% (DeoMb) and metmyoglobin% (MetMb)...
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