Changes in the Properties of Porcine Myosin during Postmortem Aging-Reference-Cited by-同舟云学术

Changes in the Properties of Porcine Myosin during Postmortem Aging

Published:2003 Issue:3 Volume:9 Page:297-303
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

ABDEL-MOHSEN Hala Ahmed,NAKAMOTO Mitsutoshi,KIM Jim-Bo,NOGUSA Yoshihito,GEKKO Kunihiko,ISHIOROSHI Makoto,SAMEJIMA Kunihiko,TANABE Soichi,NISHIMURA Toshihide

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference51 articles.

1. Acton, T.C. and Dick, R.L.. (1989). Functional role of heat-induced gelation in processed meat. In “Food Proteins,” ed. by J.E. Kinsella and W.G. Soucie. The American Oil Chemist’s Society, I.L. Champaign, pp. 195–205.

2. Alteration of post-mortem ageing in beef by the addition of enzyme inhibitors and activators

3. Determination of Surface Hydrophobicity of Fast and Slow Myosins from Rabbit Skeletal Muscles: Implication in Heat-Induced Gelation

4. Thermal Aggregation of Myosin Subfragments from Cod and Herring

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