EFFECTS OF PH and MIXING TIME ON PROTEIN SOLUBILITY DURING THE WASHING OF MECHANICALLY DEBONED CHICKEN MEAT1
- 1 January 1992
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 3 (1) , 15-23
- https://doi.org/10.1111/j.1745-4573.1992.tb00667.x
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Lounging in a lysosome: the intracellular lifestyle of Coxiella burnetiiCellular Microbiology, 2007
- Pilot-Plant Washing Procedure to Remove Fat and Color Components from Mechanically Deboned Chicken MeatPoultry Science, 1989
- Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken MeatJournal of Food Science, 1988
- Color Characteristics and Functional Properties of Flaked Turkey Dark Meat as Influenced by Washing TreatmentsJournal of Food Science, 1988
- Extraction of Pigments from Mechanically Deboned Turkey MeatJournal of Food Science, 1986
- Quatitative determination of myosin and actin in rabbit skeletal muscleJournal of Molecular Biology, 1983
- EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT‐SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVESJournal of Food Science, 1972
- Myoglobin in control and dystrophic chicken muscleArchives of Biochemistry and Biophysics, 1971
- Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4Nature, 1970
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961