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Protein Extractability and Thermally Induced Gelation Properties of Myofibrils Isolated from Pre- and Postrigor Chicken Muscles

✍ Scribed by Y.L XIONG; C.J. BREKKE

Book ID
108818148
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
942 KB
Volume
56
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Protein extractability and thermal gel f
Protein extractability and thermal gel formability of myofibrils isolated from skeletal and cardiac muscles at different post-mortem periods
✍ Kunihiko Samejima; Nam H Lee; Makoto Ishioroshi; Ali Asghar πŸ“‚ Article πŸ“… 1992 πŸ› John Wiley and Sons 🌐 English βš– 895 KB

## Abstract The effects of the post‐mortem ageing period on the extractability of myofibrillar proteins from pork cardiac and rabbit skeletal muscles under various conditions of pH and ionic strength were studied with particular reference to the changes in the solubility of individual myofibrillar