Effect of pH at time of salting on the functional properties of pre-rigor beef-Reference-Cited by-同舟云学术

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Effect of pH at time of salting on the functional properties of pre-rigor beef

Published:1997-04 Issue:4 Volume:45 Page:463-472
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Farouk M.M.,Swan J.E.

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Chemical Deterioration of Frozen Bovine Muscle at ?4� C

2. Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef

3. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull

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1. Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast;Poultry Science;2020-01

2. Calpain activation and proteolysis in postmortem goose muscles;Animal Science Journal;2020-01

3. Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage;Meat Science;2018-11

4. Novel meat-enriched foods for older consumers;Food Research International;2018-02

5. Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation;Poultry Science;2015-04

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