Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb12269.x/fullpdf
Reference31 articles.
1. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat
2. Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins
3. Molecular Properties of Post-Mortem Muscle. 6. Effect of Temperature on Protein Solubility of Rabbit and Bovine Muscle
4. Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork
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1. pH post-mortem on poultry carcasses in a slaughter line for industrial identification of PSE (Pale, Soft, Exudative) and normal meat [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2022-12-30
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