Food Biochemistry and Food Processing

296 Part III: Muscle Foods continuity and strength of the muscle fibers. They are soluble in high ionic strength buffers, and th ...

13 Biochemistry of Raw Meat and Poultry 297 proteins, present in a significant proportion, that are located in the void space be ...

298 Part III: Muscle Foods marine mammalians such as dolphins and whales (Aristoy et al. 2003). Free Amino Acids The action of m ...

13 Biochemistry of Raw Meat and Poultry 299 genation by the microbial population of the rumen (Jakobsen 1999). The properties of ...

300 Part III: Muscle Foods activity and cell respiration (Pearson 1987). Under normal aerobic values (see an example of resting ...

13 Biochemistry of Raw Meat and Poultry 301 Figure 13.3.Comparison of energy generation between resting and stressed muscles. Fi ...

302 Part III: Muscle Foods of the enzyme creatine kinase and through anaerobic glycolysis. As mentioned above, once creatine pho ...

13 Biochemistry of Raw Meat and Poultry 303 Figure 13.6.Main ATP breakdown reactions in early postmortem muscle. Figure 13.7.Por ...

304 Part III: Muscle Foods lactic acid accumulation produces a relatively rapid (in a few hours) pH drop to values of about 5.6– ...

13 Biochemistry of Raw Meat and Poultry 305 Genes Some genes have been found to have a strong corre- lation to certain positive ...

306 Part III: Muscle Foods are characterized by a greater peptidase to pro- teinase ratio and a higher lipase, dipeptidylpeptida ...

13 Biochemistry of Raw Meat and Poultry 307 Pigs and poultry are monogastric animals that incorporate part of the dietary fatty ...

308 Part III: Muscle Foods food deprivation may result in an induced lipoly- sis that can be rapidly detected (in just 72 hours) ...

13 Biochemistry of Raw Meat and Poultry 309 gulation 1208/81, Commission Directives 2930/81, 2137/92, and 461/93). These Europea ...

310 Part III: Muscle Foods Physical Techniques Near infrared reflectance (NIR) is applied for the rapid and nondestructive analy ...

13 Biochemistry of Raw Meat and Poultry 311 tidylpeptidase IV at just 2 hours postmortem, has shown good ability to predict the ...

312 Part III: Muscle Foods quality of dry-cured ham. J Sci Food Agric 79:1147– 1154. Armero E, Navarro JL, Nadal MI, Baselga M, ...

13 Biochemistry of Raw Meat and Poultry 313 Houben JH, Eikelenboom G, Hoving-Bolink AH. 1998. Effect of the dietary supplementat ...

314 Part III: Muscle Foods Swatland HJ. 1994. Structure and development of meat animals and poultry, pp. 143–199. Lancaster: Tec ...

14 Biochemistry of Processing Meat and Poultry F. Toldrá 315 Background Information Description of the Muscle Enzymes Muscle Pro ...