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Influence of Temperature, Time and Solvent on the Solubility of Corium Collagen and Meat Proteins

✍ Scribed by P. B. KENNEY; R. L. HENRICKSON; P. L. CLAYPOOL; B. R. RAO

Book ID
108811397
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
543 KB
Volume
51
Category
Article
ISSN
0022-1147

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Effect of calcium ions on the solubility
Effect of calcium ions on the solubility of muscular collagen and tenderness of beef meat
✍ Ostoja, Halina ;Cierach, Marek πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 151 KB πŸ‘ 1 views

## Abstract The aim of the present study was to determine the effect of aqueous solutions of calcium chloride and calcium lactate on the solubility of beef collagen in raw and cooked meat. The content of total collagen, water‐ and acetic acid‐soluble collagen and insoluble collagen was determined i