Gelation of Turkey Breast and Thigh Myofibrils: Effects of pH, Salt and Temperature
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb09345.x/fullpdf
Reference28 articles.
1. EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES
2. Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat-Set Muscle Gels
3. Biochemical and functional characteristics of myosin from red and white muscles of chicken as influenced by nutritional stress.
4. Rheological and Water-Holding Properties of Comminuted Turkey Breast and Thigh: Effects of Initial pH
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4. Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values;Process Biochemistry;2014-04
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