Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance

This study aimed to explore the mechanism of cooking intensity on the tenderness of stir-fried pork slices from the perspective of the changes in temperature distribution. Infrared thermal imaging was used to monitor the distribution of temperature. Results showed that the high-level heat (HH) treat...

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Veröffentlicht in:	Meat science 2024-07, Vol.213, p.109478-109478, Article 109478
Hauptverfasser:	Xu, Ying, Wei, Wensong, Lin, Hengxun, Huang, Feng, Yang, Ping, Liu, Junmei, Zhao, Laiyu, Zhang, Chunhui
Format:	Artikel
Sprache:	eng
Schlagworte:	absorption denaturation Fourier transform infrared spectroscopy heat histology industrialization Infrared thermography meat science Moisture distribution oils pork protein denaturation Protein secondary structure shrinkage Stir-fried pork slices temperature Temperature distribution Tenderness
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