Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types

Publication date: Available online 10 April 2021Source: Meat ScienceAuthor(s): Rozita Vaskoska, Minh Ha, Lydia Ong, George Chen, Jason White, Sally Gras, Robyn Warner

Source: Meat Science - April 11, 2021 Category: Food Science Source Type: research