Water distribution and mobility in meat during the conversion of muscle . . . This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness
Relationship between Meat Structure, Water Mobility, and Distribution . . . This study demonstrates the advantages of NMR T2 relaxation as an effective technique for obtaining further understanding of the relationship between the microstructure of meat, its WHC, water mobility, and water distribution Keywords: Water-holding capacity; contraction; sarcomere length; pork; NMR T2 relaxation; myofibrillar lattice
New Insights in Muscle Biology that Alter Meat Quality Fresh meat quality is greatly determined through biochemical changes occurring in the muscle during its conversion to meat These changes are key to imparting a unique set of characteristics on fresh meat, including its appearance, ability to retain moisture, and texture
K. L. Pearce, K. Rosenvold, H. J. Anderson and D. L. Hopkins, “Water . . . K L Pearce, K Rosenvold, H J Anderson and D L Hopkins, “Water Distribution and Mobility in Meat during the Conversion of Muscle to Meat and Aging and the Impacts on Fresh Meat Quality Attributes: A Review,” Meat Science, Vol 89, No 10, 2011, pp 111-124
The impact of different cooking temperatures on the quality and . . . The objective of this study was to investigate the water-holding capacity (WHC) and quality changes of beef during heating at specific temperatures (including 40 °C, 60 °C, 80 °C, and 100 °C), as well as the degradation of proteins and the distribution of water within the muscle at different heating …
Water distribution and mobility in meat during the conversion of muscle . . . This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness
The conversion of muscle to meat - ScienceDirect During the postmortem period, a complex cascade of energetic, biochemical, and physical changes occur in muscle that results in its conversion to meat The process begins shortly after harvest when many of the homeostatic mechanisms of the animal are disrupted
Converting Muscle to Meat: The Physiology of Rigor Meat tenderness, color, texture, and moisture are drastically altered by aspects occurring during the development of early postmortem meat quality Central to postmortem development of meat quality is temperature and pH effects that can be altered by many factors antemortem and postmortem