Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation

Author:

Westphalen Amity D.,Briggs Jenni L.,Lonergan Steven M.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. AOAC. (1993). Changes in official methods of analysis. Fourth Supplement to the fifteenth edition. Association of Official Analytical Chemists. Arlington, VA.

2. Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles;Boyer;Journal of Food Science,1996

3. Effects of pork collagen on thermal and viscoelastic properties of purified myofibrillar protein gels;Doerscher;Meat Science,2004

4. Myosins from red and white bovine muscles: Part 1 – Gel strength (elasticity) and water-holding capacity of heat-induced gels;Fretheim;Food Chemistry,1986

5. Separation of subcellular organelles in differential and density gradient centrifugation;Goll;Proceedings of the Reciprocal Meat Conference,1974

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