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HEAT-INDUCED CHANGES IN, MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS MUSCLE

✍ Scribed by CHIN-SHENG CHENG; F. C. PARRISH Jr.

Book ID: 108804020
Publisher: Institute of Food Technologists
Year: 1979
Tongue: English
Weight: 423 KB
Volume: 44
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1979.tb09995.x

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## Abstract Hydrostatic pressure (HP) and heat treatments of myofibrillar proteins have both been shown to induce protein denaturation, but different gel formation properties result from these treatments. To characterise differences in the properties of proteins resulting from HP or heat treatment,