Physico-chemical properties of natural actomyosin from breast and thigh meat of fast- and slow-growing chicken: a comparative study-Reference-Cited by-同舟云学术

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Physico-chemical properties of natural actomyosin from breast and thigh meat of fast- and slow-growing chicken: a comparative study

Published:2024-11 Issue:11 Volume:103 Page:104153
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Hamzeh Ali^ORCID,Saelee Lobdaw,Yongsawatdigul Jirawat^ORCID

Publisher

Elsevier BV

Reference66 articles.

1. Thermal transitions of natural actomyosin from poultry breast and thigh tissues;Acton;Poult. Sci.,1986

2. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;J. Food Sci.,1997

3. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate;Berghout;Food Hydrocoll,2015

4. Determination of surface hydrophobicity of fast and slow myosins from rabbit skeletal muscles: implication in heat-induced gelation;Boyer;J. Sci. Food Agric.,1996

5. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand;Chaijan;Food Res. Int.,2004

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