Role of intramuscular connective tissue in water holding capacity of porcine muscles
J Wang, P Yang, D Han, F Huang, X Li, Y Song… - Foods, 2022 - mdpi.com
Background: This study evaluated the influence of intramuscular connective tissue (IMCT)
on structural shrinkage and water loss during cooking. Longissimus thoracis (LT) …
on structural shrinkage and water loss during cooking. Longissimus thoracis (LT) …
Effect of replacement of Tifton-85 hay with Pleurotus spp. mushroom residue on physicochemical composition, fatty acid profile and sensorial attributes of lamb meat
MNS Souza, MXS dos Santos, EA de Andrade… - Livestock Science, 2022 - Elsevier
Abstract Forty crossbred (Santa Ines× Dorper) male lambs with initial body weight of
27.8±2.37 kg were used to investigate the effect of dietary mushroom cultivation residue (0 …
27.8±2.37 kg were used to investigate the effect of dietary mushroom cultivation residue (0 …
Characterization of moisture transfer during intermittent drying process for broccoli from LF-NMR experiments
Intermittent drying is considered as one of the alternative drying methods to save energy and
improve product quality. In this study, low-field nuclear magnetic resonance (LF-NMR) has …
improve product quality. In this study, low-field nuclear magnetic resonance (LF-NMR) has …