Effects of heat on meat proteins - Implications on structure and quality of meat products.

By E. Tornberg. Meat Science, 2005

1,271 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/74335fcf5deb218f7d54060dfce10c79d74111b2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. D. Hopkins
2. D. Baldwin
3. E. Puolanne
4. A. Zotte

In Biomaterials

1. D. Baldwin
2. E. Puolanne

In Food Science

1. D. Baldwin
2. E. Puolanne

Citations in the corpus

• Effect of "Wooden Breast" Appearance on Poultry Meat Quality, Histological Traits, and Lesions Characterization (2017, background): “This replacement results in a significant impairment of protein functionality and water retention of cooked meat, despite collagen proteins shorten, swell, solubilize during the cooking process and gelatinize when cooled (Palka 1999; Tornberg 2005), thus keeping an amount of water.”
• Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review. (2011, background): “It is known that cooking denatures the muscle proteins, which directly influences the structural characteristics (Tornberg, 2005) and thereby also the water distribution of the meat (Bertram, Kohler, Bocker, Ofstad, & Andersen, 2006).”
• A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. (2014, background): “4) (Bertram, Kristensen, & Andersen, 2004; Tornberg, 2005), which may illustrate the lack of a role collagen has in formation of cook loss (Bertram, Schafer, Rosenvold, & Andersen, 2004; Bertram, Whittaker, Shorthose, Andersen, & Karlsson, 2004; Tornberg, 2005).”
• Sous vide cooking: A review (2012, background): “At sous vide cooking temperatures between 55◦C/130◦F and 60◦C/140◦F, many of the enzymes have been denatured but some of the collagenases are active and can significantly increase tenderness after about 6 hours (Tornberg, 2005).”