Effect of pH on the rheological and structural properties of gels of water-washed chicken-breast muscle at physiological ionic strength

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3927-3935

  Feng, Y ^a   Hultin, H O ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Chicken breast muscle; Gel structure; Gelation; Muscle; Myofibrils; PH; Physiological ionic strength; Water holding capacity

Indexed keywords

MUSCLE PROTEIN; MYOSIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; FLOW KINETICS; FOOD HANDLING; GEL; IONIC STRENGTH; MEAT; METABOLISM; MUSCLE FIBRIL; MYOFILAMENT; PH; SKELETAL MUSCLE; SOLUBILITY; TIME;

ANIMALS; CHICKENS; FOOD HANDLING; GELS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; RHEOLOGY; SOLUBILITY; TIME FACTORS; WATER;

ANIMALIA; GALLUS GALLUS;

EID: 0034838531     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001021f     Document Type: Article

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