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Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat

التفاصيل البيبلوغرافية
العنوان: Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat
المؤلفون: YU Qingqing, LIU Jiao, HONG Hui, GAO Ruichang, BAO Yulong
المصدر: Shipin Kexue, Vol 44, Iss 5, Pp 241-247 (2023)
بيانات النشر: China Food Publishing Company, 2023.
سنة النشر: 2023
المجموعة: LCC:Food processing and manufacture
مصطلحات موضوعية: water-holding capacity, myofibrillar protein, net charge, microstructure, Food processing and manufacture, TP368-456
الوصف: Water-holding capacity is an important quality attribute of fresh meat. It is closely related to eating quality attributes such as tenderness, juiciness and color. Water-holding capacity also affects the mass of meat when marketed. Therefore, water-holding capacity has a focus of attention in the meat industry. This paper reviews the fundamental theory of the water-holding capacity of meat and its recent developments. A brief introduction is given to the microstructure of muscle and water distribution in muscle. The roles of electrostatic forces, osmotic pressure, and capillary forces in the water-holding capacity of meat are summarized, and the methods used for water-holding measurement are reviewed. Finally, the latest research progress on the water-holding mechanism in meat is discussed with a focus on net charge and microstructure. This comprehensive review will provide a theoretical basis for meat research and production.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
Chinese
تدمد: 1002-6630
Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-5-029.pdf; https://doaj.org/toc/1002-6630
DOI: 10.7506/spkx1002-6630-20220413-157
URL الوصول: https://doaj.org/article/23f54aeda7f447cb85851bcfdd553023
رقم الأكسشن: edsdoj.23f54aeda7f447cb85851bcfdd553023
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:10026630
DOI:10.7506/spkx1002-6630-20220413-157