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	Provedor de dados BABT (1) Autor Garcia,Carlos Eduardo Rocha (1) Shimokomaki,Massami (1) Yamashita,Fábio (1) Youssef,Elza Y. (1) Palavra-chave Collagen crosslinking (1) Intermediate moisture meat product (1) Myofibril proteins (1) Water activity (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2007 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Chemical basis for beef charqui meat texture BABT Youssef,Elza Y.; Garcia,Carlos Eduardo Rocha; Yamashita,Fábio; Shimokomaki,Massami. This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (p<0.05) for uncooked and cooked CHM, respectively, in relation to the raw material. Mathematical modeling of the influence of these meat components showed that shear force increased exponentially with the loss of moisture. The texture of CHM was the result of a multitude of factors involving myofibril proteins which promoted dynamic... Tipo: Info:eu-repo/semantics/article Palavras-chave: Collagen crosslinking; Water activity; Intermediate moisture meat product; Myofibril proteins. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018 Registros recuperados: 1 Primeira ... 1 ... Última

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