Thermal analysis of meat and meat products

摘要: The application of thermal analysis to meat products, like all materials, is governed by energy transfer, from which invaluable information on thermodynamics processes obtained. Various systems have been analyzed with different success ratios. Proteins in formed the key area interest due their effect product quality, shelf life, functionality and also ability interact other components. Initially rates were low owing lack sensitivity, results complex curves, complications interpretation a large number factors affecting biological system. Later developments instrumentation computer models for better resolution reproducibility, wider horizons could be covered easy solutions results. Though has used exhaustively meat, research this become stagnant new areas are being left untouched. This review emphasizes importance industry need use more advanced equipment understanding changes occurring muscle during processing storage.