BINDING OF MEAT PIECES - COMPARISON OF MYOSIN, ACTOMYOSIN AND SARCOPLASMIC PROTEINS AS BINDING AGENTS

被引：96

作者：

MACFARLANE, JJ

SCHMIDT, GR

TURNER, RH

机构：

[1] CSIRO, DIV FOOD RES, MEAT RES LAB, CANNON HILL 4170, Qld, AUSTRALIA

[2] UNIV ILLINOIS, DEPT ANIM SCI, URBANA, IL 61801 USA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08437.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1603 / 1605

页数：3

相关论文

共 25 条

[1] EFFECT OF MEAT PARTICLE-SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES
ACTON, JC
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (02) : 240 - &
[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] AREF MM, 1966, CAN FOOD IND, V37, P15
[4] EFFECT OF VARIOUS ADDITIVES ON BINDING PROPERTIES OF CHICKEN MEAT
FRONING, GW
[J]. POULTRY SCIENCE, 1966, 45 (01) : 185 - &
[5] GRABOWSKA J, 1976, Lebensmittel-Wissenschaft and Technologie, V9, P33
[6] HANSEN LJ, 1966, Patent No. 3285752
[7] LAWRIE RA, 1975, MEAT
[8] EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON BINDING QUALITY OF POULTRY LOAVES
MAESSO, ER
BAKER, RC
BOURNE, MC
VADEHRA, DV
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (04) : 440 - &
[9] EFFECT OF VACUUM, PRESSURE, PH AND DIFFERENT MEAT TYPES ON BINDING ABILITY OF POULTRY MEAT
MAESSO, ER
BAKER, RC
VADEHRA, DV
[J]. POULTRY SCIENCE, 1970, 49 (03) : 697 - &
[10] MASS RH, 1963, Patent No. 3076713