Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat

British Poultry Science

Volumn 49, Issue 3, 2008, Pages 308-314

  Sante Lhoutellier V S ^a   Theron L ^a   Cepeda, M ^b   Grajales, A ^b   Gatellier, P ^a  

^a CEMAGREF   (France)

^b UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

CHYMOTRYPSIN; PROTEIN; TRYPSIN;

AGING; ANIMAL; ARTICLE; CADAVER; CHEMISTRY; COOKING; HEAT; HYGIENE; MEAT; PH; SKELETAL MUSCLE; SOLUBILITY; STANDARD; TURKEY (BIRD);

AGING; ANIMALS; CHYMOTRYPSIN; COOKERY; HEAT; HYDROGEN-ION CONCENTRATION; HYGIENE; MEAT; MUSCLE, SKELETAL; POSTMORTEM CHANGES; PROTEINS; SOLUBILITY; TRYPSIN; TURKEYS;

EID: 45849119444     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071660802146006     Document Type: Article

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