ShareThe influence of temperature on protein extraction of salt treated pig muscle.
Author(s) : RAVASINI G., DILBER-VAN GRIETHUYSEN E.
Summary
Comparison of protein solubility of salt treated pork, as a function of temperature (0-20 deg C), salt concentration (0.5 or 1.3 M sodium chloride) and presence or absence of pyrophosphate. Search for the best protein extraction conditions.
Details
- Original title: The influence of temperature on protein extraction of salt treated pig muscle.
- Record ID : 1994-3608
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Solubility; Extraction; Meat; Temperature; Protein; Curing; Pork
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Assay and storage conditions affect yield of sa...
- Author(s) : LAN Y. H., NOVAKOFSKI J., CARR T. R., MCKEITH F. K.
- Date : 1993/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 5
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SOME PROPERTIES OF MYOFIBRILLAR PROTEINS OF ANT...
- Author(s) : KONAGAYA S., WATANABE T., KANNA K.
- Date : 1981
- Languages : Japanese
- Source: Refrigeration - vol. 56 - n. 639
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THE EFFECT OF USING THAWED, FROZEN MEAT ON THE ...
- Author(s) : BINZEL R. M., HADLOK R. M.
- Date : 1980/10
- Languages : German
- Source: Fleischwirtschaft - vol. 60 - n. 10
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Phosphate crystals in raw cured ham.
- Author(s) : ARNAU J., MANEJA E., GUERRERO L., MONFORT J. M.
- Date : 1993/08
- Languages : English
- Source: Fleischwirtschaft - vol. 73 - n. 8
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Biogenic amine sources in cooked cured shoulder...
- Author(s) : HERNANDEZ JOVER T., IZQUIERDO PULIDO M., VECIANA NOGUES M. T., VIDAL-CAROU M. C.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 10
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