دورية أكاديمية
Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat
العنوان: | Research Progress on the Mechanism of Water-Holding Capacity of Fresh Meat |
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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 |
تدمد: | 10026630 |
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DOI: | 10.7506/spkx1002-6630-20220413-157 |