Hydrostatic pressure-induced solubilization and gelation of chicken myofibrils

Progress in Biotechnology

Volumn 19, Issue C, 2002, Pages 461-468

  Yamamoto, Katsuhiro ^a   Yoshida, Takuji ^a   Iwasaki, Tomohito ^a  

^a RAKUNO GAKUEN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 74249097463     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(02)80139-3     Document Type: Article

References (13)

1. Macfarlane J.J. In: Lawrie R. (Ed). Developments in Meat Science (1985), Elsevier Applied Science Publishers, London 155-184
2. Cheftel J.C., and Culioli J. Meat Sci. 46 (1997) 211
3. Ikkai T., and Ooi T. Biochemistry 5 (1966) 1551
4. Swezey R.R., and Somero G.N. Biochemistry 24 (1985) 852
5. Davis J.S. Biochem. J. 197 (1981) 301
6. Tumminia S.J., Koretz J.F., and Landau J.V. Biochim. Biophys. Acta 1040 (1990) 373
7. Yamamoto K., Miura T., and Yasui T. Food Structure 9 (1990) 269
8. Yamamoto K., Hayashi S., and Yasui T. Biosci. Biotech. Biochem. 57 (1993) 383
9. Macfarlane J.J. J. Food Sci. 39 (1974) 542
10. Macfarlane J.J., and Morton D.J. Meat Sci. 2 (1978) 281
11. Suzuki A., Watanabe M., Iwamura K., Ikeuchi Y., and Saito M. Agric. Biol. Chem. 54 (1991) 3085
12. Suzuki A., Suzuki N., Ikeuchi Y., and Saito M. Agric. Biol. Chem. 55 (1991) 2467
13. Macfarlane J.J., McKenzie I.J., and Turner R.H. Meat Sci. 10 (1984) 307