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Change in Muscle Fibre Protein Structure Following Salting Process Assessed by Synchrotron Deep UV Fluorescence Microspectroscopy

Said Abou El Karam,Anne Duconseille,Annie Venien, Christine Ravel,Hugo Chauvet,Frederic Jamme,Matthieu Refregiers,Thierry Astruc

FOOD CHEMISTRY（2025）

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Key words
Synchrotron deep UV microspectroscopy,Muscle protein fluorescence,Muscle fluorophores,Muscle protein denaturation,Muscle fibre types,Brined meat
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