Protein extractability and thermal gel formability of myofibrils isolated from skeletal and cardiac muscles at different post‐mortem periods

This publication has 29 references indexed in Scilit:

• Influence of Poultry Species, Muscle Groups, and NaCl Level on Strength, Deformability, and Water Retention in Heat‐Set Muscle Gels
  Journal of Food Science, 1989
• Relation Between Gelation Behavior of Ground Chicken Muscle and Soybean Proteins and Their Differential Scanning Calorimetric Studies
  Journal of Food Science, 1988
• Studies on heat-induced gelation of cardiac myosin and actomyosin. Part II. Effects of SH groups, .EPSILON.-NH2 groups, ATP, and myosin subfragments on heat-induced gelling of cardiac myosin and comparison with skeletal myosin and actomysin gelling capacity.
  Agricultural and Biological Chemistry, 1988
• The effects of salt concentration and pH upon water‐binding, water‐holding and protein extractability of turkey meat
  International Journal of Food Science & Technology, 1987
• Studies on heat-induced gelation of cardiac myosin and actomyosin. Part I. Effects of temperature, actin-myosin ratio, pH, and salt and protein concentrations on heat-induced gelling of cardiac myosin and reconstituted actomyosin.
  Agricultural and Biological Chemistry, 1986
• Physicochemical properties and heat-induced gelling of cardiac myosin in model system.
  Agricultural and Biological Chemistry, 1985
• Heat induced gelling properties of actomyosin: Effect of tropomyosin and troponin.
  Agricultural and Biological Chemistry, 1982
• Measurement of the fraction of myosin heads bound to actin in rabbit skeletal myofibrils in rigor
  Journal of Molecular Biology, 1981
• DIFFERENTIAL SCANNING CALORIMETRY OF MEAT PROTEINS AS AFFECTED BY PROCESSING TREATMENT
  Journal of Food Science, 1980
• CONNECTIVE TISSUE PROFILES OF VARIOUS RAW SAUSAGE MATERIALS
  Journal of Food Science, 1979