Effects of muscle fiber types on gel property of surimi-like materials from chicken, pork and beef

Journal of Muscle Foods

Volumn 21, Issue 3, 2010, Pages 570-584

  Kang, Geun Ho ^a   Park, Gu Boo ^b   Joo, Seon Tea ^b   Lee, Mooha ^c   Lee, Sung Ki ^d  

^a National Institute of Animal Science   (South Korea)

^b Gyeongsang National University   (South Korea)

^c Seoul National University   (South Korea)

^d Kangwon National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID COMPOSITIONS; FIELD EMISSION SCANNING ELECTRON MICROSCOPES; GEL PROPERTIES; GEL STRUCTURES; GEL TEXTURE; GEL-FORMING ABILITY; HYDROPHOBIC AMINO ACIDS; MUSCLE FIBER; MUSCLE FIBER TYPES; SEMIMEMBRANOSUS MUSCLES;

AMINO ACIDS; ANIMALS; FIBERS; FIELD EMISSION; GELS; MEATS; SCANNING ELECTRON MICROSCOPY;

MUSCLE;

ANIMALIA; BOVINAE; SUS;

EID: 78649478080     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2009.00205.x     Document Type: Article

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