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Anomalous rheological behavior of muscle proteins

✍ Scribed by Ohnishi, Tsuyoshi


Publisher
John Wiley and Sons
Year
1962
Weight
202 KB
Volume
62
Category
Article
ISSN
0022-3832

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Meat exudates were collected from massaged cured porcine M semimembranosus using a model massaging unit. Exudates were used to observe changes in gelation properties due to the incorporation of commercially available non-meat proteins. These included : soya isolate (90% ), sodium (Na) caseinate (85%