A comparative study on the physicochemical, functional and protein electrophoretic pattern of ostrich meat and beef during frozen storage

Journal of Food Biochemistry

Volumn 37, Issue 2, 2013, Pages 237-245

  Alasvand Zarasvand, Sepideh ^a   Aminlari, Mahmoud ^a   Kadivar, Mahdi ^b   Shekarforoush, Shahram S ^a  

^a SHIRAZ UNIVERSITY   (Iran)

^b ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

BUFFERING CAPACITIES; EMULSIFYING CAPACITY; EMULSIFYING STABILITIES; FUNCTIONAL PROPERTIES; MYOFIBRILLAR PROTEINS; NUTRITIONAL AND FUNCTIONAL PROPERTIES; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; WATER HOLDING CAPACITY;

ELECTROPHORESIS; EMULSIFICATION; PROTEINS; QUALITY CONTROL; SODIUM DODECYL SULFATE;

MEATS;

STRUTHIONIFORMES;

EID: 84875809436     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00602.x     Document Type: Article

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