Chicken muscle homogenate gelation properties: Effect of pH and muscle fiber type

Meat Science

Volumn 64, Issue 4, 2003, Pages 399-403

  Lesiów, Tomasz ^a   Xiong, Youling L ^b  

^a WROCLAW UNIVERSITY OF ECONOMICS   (Poland)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Chicken; Gelation; Muscle homogenate; Myofibrils; PH; Salt soluble proteins

Indexed keywords

MUSCLE FIBERS;

AGGLOMERATION; GELATION; MUSCLE; PH EFFECTS; PROTEINS;

MEATS;

GALLUS GALLUS;

EID: 0037208096     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00206-1     Document Type: Article

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