1,5-glucono-δ-lactone-induced gelation of myofibrillar protein at chilled temperatures

Meat Science

Volumn 42, Issue 1, 1996, Pages 3-13

  Ngapo, T M ^a   Wilkinson, B H P ^a   Chong, R ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030507501     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(95)00028-3     Document Type: Article

References (12)

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3. Fretheim, K., Egelandsdal, B., Harbitz, O. and Samejima, K. (1985). Food Chem., 18, 169.
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5. Means, W. J. & Schmidt, G. R. (1986). J. Food Sci., 51, 60.
6. Moore, S. L., Theno, D. M., Anderson, C. R. & Schmidt, G. R. (1976). J. Food Sci., 41, 424.
7. Rao, M. V., Gault, N. F. S. & Kennedy, S. (1989). Food Microstr., 8, 115.
8. Samejima, K., Egelandsdal, B. & Fretheim, K. (1985). J. Food Sci., 50, 1540.
9. Schmidt, G. R. & Means, W. J. (1986). U.S. Patent 4,603,054.
10. Stanley, D. W. & Tung, M. A. (1976). In: Rheology and Texture in Food Quality, eds J. M. deMan, P.W. Voisey, V. F. Rasper & D. W. Stanley. AVI Publishing Company, Inc., Westport, USA, p. 28.
11. Theno, D. M., Siegel, D. G. & Schmidt, G. R. (1978). J. Food Sci,, 43, 493.
12. Wijngaards, G. & Paardekooper, J. C. (1988). In Trends in Modern Meat Technology 2. Proceedings of the International Symposium, Den Dolder, The Netherlands, 23-25 November, 1987, eds B. Krol, P. S. van Roon & J. H. Houben. Centre for Agricultural Publishing and Documentation, Wageningen, The Netherlands, p. 125.