Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty

Food Chemistry

Volumn 95, Issue 3, 2006, Pages 474-483

  Iwasaki, T ^a   Noshiroya, K ^a   Saitoh, N ^a   Okano, K ^a   Yamamoto, K ^a  

^a RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

Chicken myofibril; Muscle; Pork patty; Pressure treatment; Thermal gelation

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; CHICKEN; ELASTICITY; FLOW KINETICS; GELATION; HEATING; HYDROSTATIC PRESSURE; MEAT; MUSCLE FIBRIL; MYOFILAMENT; STRUCTURE ANALYSIS; THERMAL ANALYSIS; THIN FILAMENT;

EID: 25844432267     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.024     Document Type: Article

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