The protein of intermediate moisture meat stored at tropical temperature
- 1 December 1975
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 10 (6) , 657-666
- https://doi.org/10.1111/j.1365-2621.1975.tb00073.x
Abstract
Summary: Intermediate moisture beef was prepared by desorption (cook‐soak‐equilibration method) and stored at 38°G. The state of the proteins at processing and during storage was followed by solubility and electrophoretic studies. Two types of protein reactions—breakdown and crosslinking—were found to be going on simultaneously during storage. The crosslinking reactions over‐rode the breakdown reactions as storage advanced. The state of the proteins depends on the balance between these reactions.Keywords
This publication has 8 references indexed in Scilit:
- Utilization of edible protein from meat industry by‐products and wasteInternational Journal of Food Science & Technology, 1974
- Quantitative identification of soya protein in fresh and heated meat productsInternational Journal of Food Science & Technology, 1972
- Influence of the activity of water on the spoilage of foodstuffsInternational Journal of Food Science & Technology, 1968
- Factors Affecting Collagen Solubility in Bovine MusclesJournal of Food Science, 1967
- Aseptic autolysis in rabbit and bovine muscle during storage at 37°Journal of the Science of Food and Agriculture, 1963
- Studies on the muscles of meat animals I. Differences in composition of beef longissimus dorsi muscles determined by age and anatomical locationThe Journal of Agricultural Science, 1961
- The Study of Gels by Physical MethodsThe Journal of Physical Chemistry, 1932
- THE ELASTIC PROPERTIES OF GELATIN JELLIES.Journal of the American Chemical Society, 1921