Abstract
Azo and Phthalocyanine Dyes Degradation by Bacteria Isolated from Textile Industrial Waste
Highlights
water-holding capacity (WHC) depends on the structural components of muscles, related to sarcoplasmic andThe technological characteristics and sensory attributes are predictors of meat quality, processing behavior myofibrillar proteins, which hold 3 and 50% of the myowater, respectively
Scientific literature shows the use of several interventions and sarcoplasmic water (Ertbjerg and Puolanne, 2017). To reduce these losses, but little work has been published These changes in the structural components of muscles on the effect of nutritional supplements at the poultry farm affect the functional attributes in terms of reductions in level on processing behavior and consumer acceptability WHC, juiciness, and tenderness of meat, which reduce the for poultry meat
WHC of meats reduces the manufacturing yields, as well control yield losses assessed by drip loss (DL) and cook loss (CL), (3) to evaluate as processing quality attributes, mainly due to inferior the effect of thermal processing on product doneness proteins functionality and behavior (Fu and Chen, 2019). and consumer acceptability, and (4) to determine the
Summary
WHC depends on the structural components of muscles, related to sarcoplasmic andThe technological characteristics and sensory attributes are predictors of meat quality, processing behavior myofibrillar proteins, which hold 3 and 50% of the myowater, respectively. Online First Article The retention of the expressible moisture (EM) and water-holding capacity (WHC) of meat are indicators of meat quality that influence the profitability for the meat industry, consumer acceptability of meat, and suitability of raw meat for the development of premium meat products.
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