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The Effect of Storage at Elevated Temperature on Some Proteins of Freeze-Dried Beef

✍ Scribed by L. J. N. COLE

Book ID
108795751
Publisher
Institute of Food Technologists
Year
1962
Tongue
English
Weight
421 KB
Volume
27
Category
Article
ISSN
0022-1147

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A note on the effect of elevated plate t
A note on the effect of elevated plate temperature on freeze-dried porcine myofibrillar proteins
✍ A. L. Parsons; R. A. Lawrie πŸ“‚ Article πŸ“… 1972 πŸ› John Wiley and Sons 🌐 English βš– 148 KB πŸ‘ 1 views

## Abstract Electrophoretic differences between the myofibrillar proteins of fresh porcine __longissimus dorsi__ and __psoas__ muscles, still detectable after freeze‐drying at a plate temperature of 60Β°C, largely disappear when the temperature is 80Β°C.