Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi

James Beattie, Steven Bell, C. Borggaard, Bruce Moss

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)

Abstract

The influence of ageing and cooking on the Raman spectrum of porcine longissimus dorsi was investigated. The rich information contained in the Raman spectrum was highlighted, with numerous changes attributed to changes in the environment and conformations of the myofibrillar proteins.
Original languageEnglish
Pages (from-to)1205-1211
Number of pages7
JournalMeat Science
Volume80
Issue number4
DOIs
Publication statusPublished - Dec 2008

ASJC Scopus subject areas

  • Food Science

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