Role of secondary structures in the gelation of porcine myosin at different pH values

Meat Science

Volumn 80, Issue 3, 2008, Pages 632-639

  Liu, Ru ^a,b   Zhao, Si ming ^a   Xiong, Shan bai ^a,b   Xie, Bi jun ^a   Qin, Li hong ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Aquatic Product Engineering and Technology Research Center of Hubei Province   (China)

Author keywords

Gel property; Microstructure; Myosin; pH; Secondary structure

Indexed keywords

SUS;

EID: 50249126674     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.02.014     Document Type: Article

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