Thermal Characterisation and Isoconversional Kinetic Analysis of Osmotically Dried Pork Meat Proteins Longissimus dorsi

The effects of different chilling methods on meat quality and calpain activity of pork muscle longissimus dorsi.

UNLABELLED The objective of this study was to investigate the effects of conventional chilling (0 to 4 °C), rapid chilling (RC, -20 °C for 30 min, followed by 0 to 4 °C), and short-duration chilling (0 to 4 °C for 30 min, followed by 25 °C) on meat quality and calpain activity of pork muscle longissimus dorsi (LD). The muscle quality characteristics pH, color, cooking loss, pressing loss and te...

Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs

Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork quality associated with oxidative stress and muscle development, we analyzed protein expression in high quality longissimus dorsi muscles (HQLD) and low quality longissimus dorsi muscles (LQLD) from ...

An incremental isoconversional method for kinetic analysis

Effects of Ultrasound Assisted Thawing on Microbiological, Chemical and Technological Properties of Unpackaged Pork Longissimus Dorsi

A comparison between the physical, chemical, microbiological and technological properties of unpackaged pork Longissimus dorsi thawed at low ultrasound intensities and the properties of pork thawed by immersion in water (control) was carried out. Concurrently, the microbiological aspects of thawed meat were analysed. Ultrasound thawing was done at a constant frequency of 25 kHz and at low ultra...

New incremental isoconversional method for kinetic analysis of solid thermal decomposition

A simple and precise incremental isoconversional integral method based on Li-Tang (LT) method is proposed for kinetic analysis of solid thermal decomposition, in order to evaluate the activation energy as a function of conversion degree. The new method overcomes the limitation of LT method in which the calculated activation energy is influenced by the lower limit of integration. By applying the...