Isolation of Actomyosin and Myosin from Post‐Rigor Turkey Breast and Thigh
- 1 September 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (5) , 1287-1289
- https://doi.org/10.1111/j.1365-2621.1988.tb09258.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
- Functional Properties of Turkey Salt‐Soluble ProteinsJournal of Food Science, 1987
- Formation of two types of gels from bovine myosinJournal of the Science of Food and Agriculture, 1986
- Effect of actomyosin on heat-induced gelation of myosin.Agricultural and Biological Chemistry, 1982
- Effect of blocking the myosin-actin interaction in heat-induced gelation of myosin in the presence of actin.Agricultural and Biological Chemistry, 1980
- CRUDE MYOSIN FRACTIONS AS MEAT BINDERSJournal of Food Science, 1979
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- MYOSIN STABILITY IN INTACT CHICKEN MUSCLE AND A PROTEIN COMPONENT RELEASED AFTER AGINGJournal of Food Science, 1971
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- Molecular sieve chromatography of myosin on agarose columnsBiochemical and Biophysical Research Communications, 1970
- Formation of actomyosin during the extraction of muscle mince with Weber-Edsall solutionBiochimica et Biophysica Acta (BBA) - Biophysics including Photosynthesis, 1965