Post-Rigor Changes in Selected Physicochemical Properties of Myosin B Fraction of Turkey Muscle
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1966.tb01924.x/fullpdf
Reference20 articles.
1. F. E. Deatherage, 1963 . The effect of water and inorganic salts on tenderness . Proc. Meat Tenderness Symposium, Campbell Soup Co., pp. 45 -68 .
2. The Superprecipitation of Actomyosin and Its ATPase Activity in Low Concentration of ATP
3. The Changes of "Myosin B" ("Actomyosin") During Storage of Rabbit Muscle. II. The Dissociation of "Myosin B" into Myosin A and Actin, and its Interaction with ATP
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1. SDS-Polyacrylamide Electrophoresis Pattern Alteration of Myofibrillar Proteins after Heating of Avian Leg and Breast Muscle1;Journal of Food Protection;1977-04-01
2. THE EFFECT OF AGING ON PHYSICOCHEMICAL PROPERTIES OF ACTOMYOSIN FROM CHICKEN BREAST AND LEG MUSCLE;Journal of Food Science;1972-05
3. PROPERTIES OF MEAT PROTEINS;Proteins As Human Food;1970
4. Studies on Bovine Natural Actomyosin 2. Physico-Chemical Properties and Tenderness of Muscle;Journal of Food Science;1969-11
5. Protein Solubility in Turkey Breast Post-Mortem;Poultry Science;1969-03
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