Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study-Reference-Cited by-同舟云学术

Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study

Published:2001-08 Issue:4 Volume:58 Page:413-419
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Aktaş N,Kaya M

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Recent advances in collagen biochemistry;Aberle;Reciprocal Meat Conference Proceedings,1983

2. Organic acids as tenderizers of collagen in restructured beef;Arganosa;Journal of Food Science,1989

3. Bailey, A. J. (1984). The chemistry of intramuscular collagen. In: Recent advances in the chemistry of meat. The Royal Society of Chemistry, Burlington House, 39.

4. Connective tissue in meat and meat products;Bailey,1989

5. Effects of blade tenderization, vacuum mixing, salt addition and mixing time on binding of mat pieces into sectioned and formed beef steaks;Booren;Journal of Food Science,1981

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