Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork-Reference-Cited by-同舟云学术

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Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork

Published:1991-01 Issue:3 Volume:30 Page:207-220
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Camou J.P.,Sebranek J.G.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN

2. Functionality of muscle proteins in gelation mechanisms of structured meat products

3. Food Texture and Viscosity: Concept and Measurement;Bourne,1982

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2. Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat;Asian-Australasian Journal of Animal Sciences;2019-05-01

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4. Producing consistent quality meat from the modern pig;Achieving sustainable production of pig meat Volume 1;2018-06-08

5. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters;Meat Science;2017-06

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