Liberation of actin from actomyosin in meats heated to 65 °C

Meat Science

Volumn 81, Issue 3, 2009, Pages 446-450

  Okitani, Akihiro ^a   Ichinose, Naoki ^a   Itoh, Jun ^a   Tsuji, Yuika ^a   Oneda, Yayoi ^b   Hatae, Keiko ^b   Migita, Koshiro ^a   Matsuishi, Masanori ^a  

^a NIPPON VETERINARY AND LIFE SCIENCE UNIVERSITY   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Actin liberation; Actomyosin dissociation; Meat cooking; Vacuum cooking

Indexed keywords

CEPHALOPODA;

EID: 57049102291     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.09.008     Document Type: Article

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