Rheological changes during isothermal holding of salted beef homogenates
- 31 December 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 39 (1) , 23-34
- https://doi.org/10.1016/0309-1740(95)80004-2
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Dynamic rheological measurements on heat‐induced myosin gels: An evaluation of the method's suitability for the filamentous gelsJournal of the Science of Food and Agriculture, 1986
- Dynamic rheological measurements on heat‐induced myosin gels: Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphateJournal of the Science of Food and Agriculture, 1986
- Myosins from red and white bovine muscles: Part 1—Gel strength (elasticity) and water-holding capacity of heat-induced gelsFood Chemistry, 1986
- Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and MicrostructureJournal of Food Science, 1984
- Heat-induced gelation of myosin filaments at a low salt concentration.Agricultural and Biological Chemistry, 1983
- On the mechanism of water holding in meat: The swelling and shrinking of myofibrilsMeat Science, 1983
- Purification and Some Properties of a Neutral Muscle Pyrophosphatase1The Journal of Biochemistry, 1978
- PROFILE OF FIBER TYPES AND RELATED PROPERTIES OF FIVE BOVINE MUSCLESJournal of Food Science, 1977
- Effect of adenosine di- and triphosphates on the stability of synthetic myosin filamentsBiochemistry, 1972
- Muscle pyrophosphatasesJournal of Agricultural and Food Chemistry, 1969