"epimysial" - 1 õppematerjal

Liha töötlemine

Coagualtion of sarcolemma, increased loss of sarcomeric structure Bendall and Restall, 1983 40–90°C Decreased myofiber diameter Martens et al., 1982 53–63°C Denaturation of collagen, breaking up of fibrous structure Welke et al., 1986 Increased epimysial connective tissue with cooking  Thermal Processing 179 est between 40°C and 60°C, with the proteins cluded that the change in volume was mostly being essentially insoluble above 60°C due to moisture loss. Expulsion of water from (Hamm and Deatherage 1960; Lyon et al. the myofiber was slow and incomplete from 1986). Hamm and Deatherage (1960) 40°C to 52