ShareINFLUENCE OF SODIUM CHLORIDE LEVEL AND FREEZING ON ACTIN AND MYOSIN CONTENT OF EXUDATE FROM CHUNKED AND FORMED LAMB ROASTS.
Author(s) : BREWER M. S., JONHSON C. C., FIELD R. A.
Type of article: Article
Summary
EFFECT OF THE USE OF FRESH OR FROZEN MEAT ON THE TEXTURE OF THE ROAST, ON FUNCTIONAL PROPERTIES AND THE EXTRACTABILITY OF DRIP MYOFIBRILLAR PROTEINS. THE FREEZING OF MEAT PRIOR TO USE DECREASES THE ACTIN CONTENT OF THE DRIP ; ON THE CONTRARY, A HIGH SODIUM CHLORIDE CONTENT COMBINED WITH FREEZING INCREASES IT. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-211088.
Details
- Original title: INFLUENCE OF SODIUM CHLORIDE LEVEL AND FREEZING ON ACTIN AND MYOSIN CONTENT OF EXUDATE FROM CHUNKED AND FORMED LAMB ROASTS.
- Record ID : 1987-0174
- Languages: English
- Source: J. Food Qual. - vol. 9 - n. 1
- Publication date: 1986
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Roast; Lamb; Meat; Texture; Organoleptic property; Protein; Frozen food; Freezing
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