Publications by authors named "Laure Bombrun"

Article Synopsis
  • - This study examined how various factors, like initial water content, muscle type, and pre-salting, affect weight loss in pork samples heated in a water bath, revealing that these influences were most significant at lower temperatures and with thinner samples
  • - Key factors such as sample thickness and the surrounding fluid also affected weight loss, while prior freezing and different salt levels showed minimal impact on the results
  • - The research highlights the importance of understanding protein changes and moisture loss during heating, suggesting that accurate predictions of weight loss should consider factors like meat pH, sample size, and surrounding conditions.
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The aim of this research was to gain deeper insight into the effect of salt content on the adhesion between pieces of semimembranosus pork muscle bound by a tumbling exudate gel. Hydrophobic site number, free thiol and carbonyl content were measured in tumbling exudate and meat protein to evaluate the protein-protein interactions involved in the adhesion process. Proteins were far more oxidized in exudate than in meat, and under our experimental conditions, salt content increased protein bonding in the exudate but not in the meat.

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