Physicochemical properties of the thermal gel of water-washed meat in the presence of the more soluble fraction of porcine sarcoplasmic protein
Author:
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1740-0929.2006.00408.x/fullpdf
Reference27 articles.
1. Functionality of muscle proteins in gelation mechanisms of structured meat products
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3. Effect of pH on the Rheological and Structural Properties of Gels of Water-Washed Chicken-Breast Muscle at Physiological Ionic Strength
4. Salt and phosphate effects on the gelling process of pressure/heat treated pork batters
5. BINDING OF MEAT PIECES: OBJECTIVE AND SUBJECTIVE ASSESSMENT OF RESTRUCTURED STEAKETTES CONTAINING ADDED MYOSIN AND/OR SARCOPLASMIC PROTEIN
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