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Digitale Medien

MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATE (1978)

THENO, D. M. ; SIEGEL, D. G. ; SCHMIDT, G. R.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 43 (1978), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Samples of the tacky exudate formed on meat surfaces as a result of massaging muscle in the presence of salt and/or phosphate were removed at intervals during 24 hr of massaging and observed using a light microscope. Samples without added salt or phosphate showed broken fibers and fragments from fiber disruption. Samples with salt or phosphate showed both solubilized protein and fragments from fiber disruption. Samples with salt and phosphate showed primarily clouds of solubilized protein. Length of massaging enhanced the effects in all samples.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02336.x

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