X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat. / Miklos, Rikke; Berhe, Daniel Tsegay ; Lametsch, René.

New Aspects of Meat Quality: From Genes to Ethics . ed. / Peter Purslow. 2. ed. Elsevier, 2022. p. 461-472.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Miklos, R, Berhe, DT & Lametsch, R 2022, X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat. in P Purslow (ed.), New Aspects of Meat Quality: From Genes to Ethics . 2 edn, Elsevier, pp. 461-472. https://doi.org/10.1016/B978-0-323-85879-3.00010-6

APA

Miklos, R., Berhe, D. T., & Lametsch, R. (2022). X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat. In P. Purslow (Ed.), New Aspects of Meat Quality: From Genes to Ethics (2 ed., pp. 461-472). Elsevier. https://doi.org/10.1016/B978-0-323-85879-3.00010-6

Vancouver

Miklos R, Berhe DT, Lametsch R. X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat. In Purslow P, editor, New Aspects of Meat Quality: From Genes to Ethics . 2 ed. Elsevier. 2022. p. 461-472 https://doi.org/10.1016/B978-0-323-85879-3.00010-6

Author

Miklos, Rikke ; Berhe, Daniel Tsegay ; Lametsch, René. / X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat. New Aspects of Meat Quality: From Genes to Ethics . editor / Peter Purslow. 2. ed. Elsevier, 2022. pp. 461-472

Bibtex

@inbook{758b898dec224ba09ff09a9efd7b3c65,
title = "X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat",
abstract = "Heating or cooking of meat is important to achieve a food product that is safe and has the right texture that is accepted by the consumer. Heating of raw meat induces major changes in the muscle protein structures depending on the heating temperature and the duration of the heating. Different methods have been used to investigate the heat induced changes. However, the mechanism behind the heat induced structural changes in meat it still unclear. X-ray contrast tomography and Raman spectroscopy have shown to provide valuable information about the structural changes during cooking of meat. With X-ray contrast tomography, it is possible to generate 3D images of very high quality where the different components in the meat easily can be distinguished. Raman spectroscopy provides detailed information regarding the changes in the secondary structures of the meat protein in very specific regions, and it was shown that the observed structural changes are highly related to the cooking temperature.",
keywords = "Meat cooking, Protrein structure, Raman, X-ray",
author = "Rikke Miklos and Berhe, {Daniel Tsegay} and Ren{\'e} Lametsch",
note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd. All rights reserved.",
year = "2022",
doi = "10.1016/B978-0-323-85879-3.00010-6",
language = "English",
isbn = "9780323858809",
pages = "461--472",
editor = "Peter Purslow",
booktitle = "New Aspects of Meat Quality",
publisher = "Elsevier",
edition = "2",

}

RIS

TY - CHAP

T1 - X-ray contrast tomography and Raman spectroscopy methods show heat-induced changes in meat

AU - Miklos, Rikke

AU - Berhe, Daniel Tsegay

AU - Lametsch, René

N1 - Publisher Copyright: © 2022 Elsevier Ltd. All rights reserved.

PY - 2022

Y1 - 2022

N2 - Heating or cooking of meat is important to achieve a food product that is safe and has the right texture that is accepted by the consumer. Heating of raw meat induces major changes in the muscle protein structures depending on the heating temperature and the duration of the heating. Different methods have been used to investigate the heat induced changes. However, the mechanism behind the heat induced structural changes in meat it still unclear. X-ray contrast tomography and Raman spectroscopy have shown to provide valuable information about the structural changes during cooking of meat. With X-ray contrast tomography, it is possible to generate 3D images of very high quality where the different components in the meat easily can be distinguished. Raman spectroscopy provides detailed information regarding the changes in the secondary structures of the meat protein in very specific regions, and it was shown that the observed structural changes are highly related to the cooking temperature.

AB - Heating or cooking of meat is important to achieve a food product that is safe and has the right texture that is accepted by the consumer. Heating of raw meat induces major changes in the muscle protein structures depending on the heating temperature and the duration of the heating. Different methods have been used to investigate the heat induced changes. However, the mechanism behind the heat induced structural changes in meat it still unclear. X-ray contrast tomography and Raman spectroscopy have shown to provide valuable information about the structural changes during cooking of meat. With X-ray contrast tomography, it is possible to generate 3D images of very high quality where the different components in the meat easily can be distinguished. Raman spectroscopy provides detailed information regarding the changes in the secondary structures of the meat protein in very specific regions, and it was shown that the observed structural changes are highly related to the cooking temperature.

KW - Meat cooking

KW - Protrein structure

KW - Raman

KW - X-ray

U2 - 10.1016/B978-0-323-85879-3.00010-6

DO - 10.1016/B978-0-323-85879-3.00010-6

M3 - Book chapter

AN - SCOPUS:85143314140

SN - 9780323858809

SP - 461

EP - 472

BT - New Aspects of Meat Quality

A2 - Purslow, Peter

PB - Elsevier

ER -

ID: 329431521