Protein Extractability and Thermally Induced Gelation Properties of Myofibrils Isolated from Pre- and Postrigor Chicken Muscles-Reference-Cited by-同舟云学术

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Protein Extractability and Thermally Induced Gelation Properties of Myofibrils Isolated from Pre- and Postrigor Chicken Muscles

Published:1991-01 Issue:1 Volume:56 Page:210-215
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

XIONG Y.L,BREKKE C.J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08013.x/fullpdf

Reference41 articles.

1. HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN

2. Functionality of muscle constituents in the processing of comminuted meat products

3. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.

4. Functionality of muscle proteins in gelation mechanisms of structured meat products

5. The mechanism for the promotion of tenderness in meat during the post‐mortem process: A review

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