Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 109-117

  Chan, Jacky T Y ^a   Omana, Dileep A ^a   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Biochemical properties; DFD; Freezing; PSE; Turkey; Ultimate pH

Indexed keywords

BIOCHEMICAL PROPERTIES; DFD; PSE; TURKEY; ULTIMATE PH;

FREEZING; MEATS; PROTEINS; SOLUBILITY;

PH EFFECTS;

ADENOSINE TRIPHOSPHATASE (CALCIUM); CARBONYL DERIVATIVE; PROTEIN;

ANIMAL TISSUE; ARTICLE; AUTOPSY; BIOCHEMISTRY; BREAST; CONTROLLED STUDY; ENZYME ACTIVITY; FREEZING; FUNCTIONAL PROTEOMICS; MEAT; NONHUMAN; OXIDATION; PH; PROTEIN DENATURATION; SARCOPLASMIC RETICULUM; SOLUBILITY; TURKEY (BIRD);

EID: 79951512252     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.095     Document Type: Article

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