Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis Fundus)

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 8, 2006, Pages 2992-2996

  Zamri, Amir I ^a   Ledward, Dave A ^a   Frazier, Richard A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chicken breast; Differential scanning calorimetry; Heat treatment; High pressure; Myofibrillar protein; Protein denaturation; Texture profile analysis

Indexed keywords

MUSCLE PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; MUSCLE FIBRIL; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRESSURE; SENSATION; SKELETAL MUSCLE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CHICKENS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HEAT; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; PRESSURE; SENSATION;

COLUMBA;

EID: 33646506840     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051791x     Document Type: Article

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