A5002379025- Meat and Animal Product Quality
- Calpain Protease Function and Regulation
- Animal Nutrition and Physiology
- Advanced Chemical Sensor Technologies
- Freezing and Crystallization Processes
- Thermoregulation and physiological responses
- Physiological and biochemical adaptations
- Biochemical effects in animals
- Protein Hydrolysis and Bioactive Peptides
- Cardiomyopathy and Myosin Studies
- Healthcare and Venom Research
- Food composition and properties
- Muscle Physiology and Disorders
- Advanced Proteomics Techniques and Applications
- Muscle metabolism and nutrition
- Proteins in Food Systems
VTT Technical Research Centre of Finland
2023
University of Copenhagen
2007-2019
Meat quality development is highly influenced by the pH decline caused postmortem (PM) glycolysis. Protein phosphorylation an important mechanism in regulating activity of glycometabolic enzymes. Here, a gel-based phosphoproteomic study was performed to analyze protein sarcoplasmic proteins from three groups pigs with different rates PM 1 24 h. Globally, fast group had highest level at h, but lowest whereas slow showed reverse case. The same pattern also observed most individual bands 1-DE....
This study investigated the effects of including 5, 10 or 15% oat bran, wheat combination both on physicochemical properties extruded pea protein-based meat analogues. The extrudates were analysed for colour, textural properties, microstructure, protein-protein interactions and protein solubility. In vitro digestibility (IVPD) was from intermediate end products. IVPD varied between 48 91% highest in PI flour lowest extrudate. Higher tensile cutting strengths observed one direction which is a...
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), viable count (TVC), and lactic bacteria (LAB) count) due storage under superchilling conditions (−1.3°C) fluctuating temperatures (ranging from −20°C −5°C) as compared stored at chilled (2–4°C) frozen (−20°C) temperatures, respectively. Results indicated...
Abstract BACKGROUND In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed address the oxidative changes taking place pork loins during prolonged storage SC temperature. Loins were stored either chilling (CH) conditions (2–4 °C) for 4 weeks or temperature (around −1 12 weeks. RESULTS Storage diminished rate of lipid and protein oxidation discoloration loins, so that final levels most...