INFLUENCE OF NACL LEVEL AND FREEZING ON ACTIN AND MYOSIN CONTENT OF EXUDATE FROM CHUNKED AND FORMED LAMB ROASTS
Open Access
- 1 March 1986
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 9 (1) , 21-30
- https://doi.org/10.1111/j.1745-4557.1986.tb00851.x
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Qualities of Chunked and Formed Lamb RoastsJournal of Food Science, 1984
- AN OBJECTIVE MEASUREMENT FOR EVALUATION OF BIND IN RESTRUCTURED LAMB ROASTSJournal of Texture Studies, 1984
- RESTRUCTURED FRESH MEAT CUTS FROM CHILLED AND HOT PROCESSED PORKJournal of Food Science, 1979
- MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAMJournal of Food Science, 1978
- POLYACRYLAMIDE DISC GEL ELECTROPHORESIS OF FRESH AND AGED CHICKEN MUSCLE PROTEINS IN SODIUM DODECYLSULFATEJournal of Food Science, 1973
- EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT‐SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVESJournal of Food Science, 1972
- EFFECT OF PROCESSING VARIABLES ON STABILITY AND PROTEIN EXTRACTABILITY OF TURKEY MEAT EMULSIONSJournal of Food Science, 1970
- EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVESJournal of Food Science, 1970
- The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausagea,bJournal of Food Science, 1961
- EFFECT OF STORAGE CONDITIONS ON SOME OF THE BIOCHEMICAL PROPERTIES OF MEAT and ON THE PHYSICAL PROPERTIES OF AN EXPERIMENTAL SAUSAGEJournal of Food Science, 1959