The extraction of soluble proteins aids salt swelling of pork meat

Author:

Purslow Peter P.,Pouzo Laura B.,Palacio Maria I.

Publisher

Maximum Academic Press

Reference35 articles.

1.

Puolanne E. 2017. Developments in our understanding of Water-Holding Capacity of Meat. In New Aspects of Meat Quality- from Genes to Ethics, ed. Purslow PP. Amsterdam: Woodhead Publishing, Elsevier. pp. 167–90. https://doi.org/10.1016/b978-0-08-100593-4.00009-6

2.

Hamm R. 1972. Kolloidchemie des Fleisches. Berlin, Hamburg: Verlag Paul Parey

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Hamm R. 1986. Functional properties of the myofibrillar system and their measurements. In Muscle as Food, ed. Bechtel PJ. Orlando, FL: Academic Press. pp. 135–99. https://doi.org/10.1016/B978-0-12-084190-5.50009-6

4.

Offer G, Knight P. 1988. The structural basis of water-holding in meat. Part 1. General principles and water uptake in meat processing. In Developments of Meat Science—4, ed. Lawrie RA. London, New York: Elsevier. pp. 63–171.

5.

Offer G, Knight P, Jeacocke R, Almond R, Cousins T, et al. 1989. The structural basis of the water-holding, appearance and toughness of meat and meat products. Food Structure 8(1):17

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