ShareTemperature effects on protein extractability and expressible moisture of finely ground beef formulations containing different fat and added water levels.
Author(s) : GADEA DE LOPEZ G., HAND L. W.
Type of article: Article
Summary
The physico-chemical properties of formulations prepared with different water and fat levels were determined. Effects of temperature (-2 to 26 deg C) on soluble protein content, myofibrillar and sarcoplasmic protein solubility are presented, and the results were statistically analyzed.
Details
- Original title: Temperature effects on protein extractability and expressible moisture of finely ground beef formulations containing different fat and added water levels.
- Record ID : 1994-2358
- Languages: English
- Source: J. Muscle Foods - vol. 4 - n. 3
- Publication date: 1993
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Indexing
- Themes: Meat and meat products
- Keywords: Mince; Lipid; Meat; Temperature; Beef; Protein; Water
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EFFECT OF MEAT PH AND VEGETABLE PROTEINS ON THE...
- Author(s) : ZURAVSKAJA N. K.
- Date : 1987
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 5
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GEL ELECTROPHORETIC ANALYSIS OF THE PROTEIN CHA...
- Author(s) : XIONG Y. L., ANGLEMIER A. F.
- Date : 1989
- Languages : English
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Storage stability of low-fat ground beef made w...
- Author(s) : BULLOCK K. B., HUFFMAN D. L., EGBERT W. R., MIKEL W. B., BRADFORD D. D., JONES W. R.
- Date : 1994/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 1
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POLYPHOSPHATES AS ANTIOXIDANTS IN FROZEN BEEF P...
- Author(s) : MIKKELSEN A., BERTELSEN G., SKIBSTED L. H.
- Date : 1991
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 192
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EFFECTS OF LOW CONCENTRATIONS OF H2 O2 ON LIPID...
- Author(s) : RHEE K. S., PARK J., ZIPRIN Y. A.
- Date : 1989
- Languages : English
- Source: J. Food Biochem. - vol. 13 - n. 1
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