Denaturation of myofibrillar proteins from chicken as affected by pH, temperature, and adenosine triphosphate concentration

Poultry Science

Volumn 79, Issue 1, 2000, Pages 105-109

  Van Laack, Riëtte L J M ^a,b   Lane, J L ^b  

^a Dept of Food Science and Technology ^*  (United States)

^b UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Exudative; Pale; Poultry; Protein denaturation; Soft

Indexed keywords

ADENOSINE TRIPHOSPHATE; CHELATING AGENT; EGTAZIC ACID; MUSCLE PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; MUSCLE FIBRIL; PH; PROTEIN DENATURATION; SOLUBILITY; SWINE; TEMPERATURE;

ADENOSINE TRIPHOSPHATE; ANIMALS; CHELATING AGENTS; CHICKENS; EGTAZIC ACID; HYDROGEN-ION CONCENTRATION; MUSCLE PROTEINS; MYOFIBRILS; PROTEIN DENATURATION; SOLUBILITY; SWINE; TEMPERATURE;

EID: 0033629370     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/79.1.105     Document Type: Article

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