Effect of lactic or acetic acid on degradation of myofibrillar proteins in post-mortem goose (Anser anser) breast muscle

Journal of the Science of Food and Agriculture

Volumn 80, Issue 2, 2000, Pages 231-236

  Hwang, Ing Haur ^a,b   Lin, Chin Wen ^b   Chou, Rong Ghi R ^c  

^a FISHERIES RESEARCH INSTITUTE   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^c NATIONAL CHIAYI UNIVERSITY   (Taiwan)

Author keywords

Acid marination; Goose muscle; Myofibrillar proteins; Post mortem proteolysis

Indexed keywords

ACETIC ACID; ANSER ANSER; BREAST MUSCLE; FOOD PROCESSING; LACTIC ACID; MUSCLE PROTEIN; MYOSIN; PROTEIN HYDROLYSIS; SDS POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANSER ANSER; ANSER SP.;

EID: 0034650671     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(20000115)80:2<231::AID-JSFA521>3.0.CO;2-L     Document Type: Article

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