Formulation protocol and dicationic salts affect protein functionality of model system beef batters

Journal of Food Science

Volumn 65, Issue 7, 2000, Pages 1151-11154

  Pigott, R S ^a   Kenney, P B ^a   Slider, S ^a   Head, M K ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

Beef batters; Dicationic salts; Formulation; Myosin; Protein functionality

Indexed keywords

EID: 0034474427     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10256.x     Document Type: Article

References (27)

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3. Texture profile analysis
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6. Presalting effects on water retention of pork and beef batters
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8. A re-examination of muscle protein solubility
9. Effect of water and salt content on protein solubility and water retention of meat preblends
10. Effects of magnesium chloride combined with tetrasodium pyrophosphates on meat emulsion characteristics
11. Cleavage of structural proteins during assembly of the head of bacteriophage T4
12. Protein extractability of turkey breast and thigh muscle with varying sodium chloride solutions as affected by calcium, magnesium and zinc chloride
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14. Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium, and zinc chloride
15. Origin of variable extraction of myosin from myofibrils treated with salt and pyrophosphate
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20. Utilization of phosphates in meat products
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23. Influence of various salts and water-soluble compounds on the water and fat exudation and gel strength of meat batter
24. Protein extractability and thermally induced gelation properties of myofibrils isolated from pre- and post rigor chicken muscles
25. Gelation properties of chicken myofibrils treated with calcium and magnesium chlorides