THERMAL TRANSITIONS OF NATURAL ACTOMYOSIN FROM POULTRY BREAST AND THIGH TISSUES

被引：18

作者：

ACTON, JC

DICK, RL

机构：

来源：

POULTRY SCIENCE | 1986年 / 65卷 / 11期

关键词：

D O I：

10.3382/ps.0652051

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：2051 / 2055

页数：5

相关论文

共 38 条

[1] HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN
ACTON, JC
HANNA, MA
SATTERLEE, LD
[J]. JOURNAL OF FOOD BIOCHEMISTRY, 1981, 5 (02) : 101 - 113
[2] EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES
ACTON, JC
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 244 - &
[3] THE EFFECT OF SHORT-TERM TUMBLING AND SALTING ON THE QUALITY OF TURKEY BREAST MUSCLE
BABJI, AS
FRONING, GW
NGOKA, DA
[J]. POULTRY SCIENCE, 1982, 61 (02) : 300 - 303
[4] STUDIES ON HINGE REGION OF MYOSIN
BURKE, M
HIMMELFARB, S
HARRINGTON, WF
[J]. BIOCHEMISTRY, 1973, 12 (04) : 701 - 710
[5] HEAT-INDUCED CHANGES IN MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS MUSCLE
CHENG, CS
PARRISH, FC
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 22 - 24
[6] BINDING AND WATER RETENTION PROPERTIES OF LIGHT AND DARK CHICKEN MEAT
FRONING, GW
NORMAN, G
[J]. POULTRY SCIENCE, 1966, 45 (04) : 797 - &
[7] EMULSIFYING CHARACTERISTICS OF PRERIGOR AND POSTRIGOR POULTRY MUSCLE
FRONING, GW
NEELAKANTAN, S
[J]. POULTRY SCIENCE, 1971, 50 (03) : 839 - +
[8] EFFECT OF SALT AND PHOSPHATES DURING TUMBLING OF TURKEY BREAST MUSCLE ON MEAT CHARACTERISTICS
FRONING, GW
SACKETT, B
[J]. POULTRY SCIENCE, 1985, 64 (07) : 1328 - 1333
[9] POULTRY MEAT SOURCES AND THEIR EMULSIFYING CHARACTERISTICS AS RELATED TO PROCESSING VARIABLES
FRONING, GW
[J]. POULTRY SCIENCE, 1970, 49 (06) : 1625 - &
[10] ROLE OF CHICKEN BREAST MUSCLE PROTEINS IN MEAT EMULSION FORMATION - NATURAL ACTOMYOSIN, CONTRACTED AND UNCONTRACTED MYOFIBRILS
GALLUZZO, SJ
REGENSTEIN, JM
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (06) : 1766 - 1770

← 1 2 3 4 →