Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM)

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Hrynets, Yuliya ^a   Omana, Dileep A ^a   Xu, Yan ^a   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Acid and alkaline extractions; Mechanically separated turkey meat; Protein; Rheology; Texture

Indexed keywords

EMULSIFYING AGENT; MUSCLE PROTEIN; TISSUE EXTRACT; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; FLOW KINETICS; HARDNESS; HEAT; ISOLATION AND PURIFICATION; MEAT; MECHANICS; MUSCLE FIBRIL; PH; PHYSICAL CHEMISTRY; PIGMENTATION; PROTEIN INTAKE; SARCOPLASMIC RETICULUM; SKELETAL MUSCLE; TURKEY (BIRD); VISCOSITY;

ANIMALS; DIETARY PROTEINS; ELASTICITY; EMULSIFYING AGENTS; HARDNESS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; MECHANICAL PHENOMENA; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; RHEOLOGY; SARCOPLASMIC RETICULUM; TISSUE EXTRACTS; TURKEYS; VISCOSITY; WATER;

EID: 77957156941     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01736.x     Document Type: Article

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