Scanning electron microscopic study of high pressure induced microstructural changes of proteins in turkey and pork meat

M. Scheibenzuber; W. Ruß; A. Görg; R. Meyer-Pittroff

doi:10.1016/S0921-0423(02)80151-4

Scanning electron microscopic study of high pressure induced microstructural changes of proteins in turkey and pork meat

M. Scheibenzuber, W. Ruß, A. Görg, R. Meyer-Pittroff

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

Pressure treatment of turkey and pork meat leads to significant alterations in the microstructure. SEM showed that high pressure induces different changes due to denaturing mechanisms. Micrographs of turkey and pork meat depicted denaturative modifications of actin/myosin complexes in the myofibrills and of sarcoplasmic proteins.

Original language	English
Pages (from-to)	545-550
Number of pages	6
Journal	Progress in Biotechnology
Volume	19
Issue number	C
DOIs	https://doi.org/10.1016/S0921-0423(02)80151-4
State	Published - 2002
Externally published	Yes

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title = "Scanning electron microscopic study of high pressure induced microstructural changes of proteins in turkey and pork meat",

abstract = "Pressure treatment of turkey and pork meat leads to significant alterations in the microstructure. SEM showed that high pressure induces different changes due to denaturing mechanisms. Micrographs of turkey and pork meat depicted denaturative modifications of actin/myosin complexes in the myofibrills and of sarcoplasmic proteins.",

author = "M. Scheibenzuber and W. Ru{\ss} and A. G{\"o}rg and R. Meyer-Pittroff",

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T1 - Scanning electron microscopic study of high pressure induced microstructural changes of proteins in turkey and pork meat

AU - Scheibenzuber, M.

AU - Ruß, W.

AU - Görg, A.

AU - Meyer-Pittroff, R.

PY - 2002

Y1 - 2002

N2 - Pressure treatment of turkey and pork meat leads to significant alterations in the microstructure. SEM showed that high pressure induces different changes due to denaturing mechanisms. Micrographs of turkey and pork meat depicted denaturative modifications of actin/myosin complexes in the myofibrills and of sarcoplasmic proteins.

AB - Pressure treatment of turkey and pork meat leads to significant alterations in the microstructure. SEM showed that high pressure induces different changes due to denaturing mechanisms. Micrographs of turkey and pork meat depicted denaturative modifications of actin/myosin complexes in the myofibrills and of sarcoplasmic proteins.

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U2 - 10.1016/S0921-0423(02)80151-4

DO - 10.1016/S0921-0423(02)80151-4

M3 - Article

AN - SCOPUS:77957821768

SN - 0921-0423

VL - 19

SP - 545

EP - 550

JO - Progress in Biotechnology

JF - Progress in Biotechnology

IS - C

ER -

Scanning electron microscopic study of high pressure induced microstructural changes of proteins in turkey and pork meat

Abstract

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