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
See other articles from the proceedings (22)
See the conference proceedings
Indexing
- Themes: Meat and meat products
- Keywords: Solubility; Extraction; Meat; Temperature; Protein; Curing; Pork
-
EFFECT OF COOLING AND FREEZING ON SALT UPTAKE B...
- Author(s) : SEVERINI M., CENCI G., VIZZANI A.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record
-
EFFECT OF PH AND TEMPERATURE ON THE EXTRACTABIL...
- Author(s) : NAGY A., VADA M.
- Date : 1979/08/27
- Languages : English
View record
-
Air flow characteristics in a chiller for pork ...
- Author(s) : DAUDIN J. D., BOUTON V., PROD'HOMME G., MOURLHON-DALLIES J. L.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
View record
-
TECHNOLOGY OF IRRADIATION PRESERVED MEATS.
- Author(s) : WIERBICKI E.
- Date : 1980/08
- Languages : English
View record
-
INFLUENCE OF DIFFERENT FREEZING TEMPERATURES ON...
- Author(s) : PETROVIC L., RAHELIC S.
- Date : 1981/08/24
- Languages : English
View record