Quantity and functionality of protein fractions in chicken breast fillets affected by white striping

Poultry Science

Volumn 93, Issue 8, 2014, Pages 2108-2116

  Mudalal, S ^a   Babini, E ^a   Cavani, C ^a   Petracci, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

chicken breast meat; myofibrillar protein; protein solubility; sarcoplasmic protein; white striping

Indexed keywords

MUSCLE PROTEIN; SARCOPLASM PROTEIN;

ANIMAL; ANIMAL DISEASE; ARTICLE; CHEMISTRY; CHICKEN; CHICKEN BREAST MEAT; COOKING; MEAT; METABOLISM; MUSCLE FIBRIL; PATHOLOGY; PATHOPHYSIOLOGY; PECTORALIS MAJOR MUSCLE; PHYSIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN SOLUBILITY; SPECTROPHOTOMETRY; STANDARD; WHITE STRIPING;

CHICKEN BREAST MEAT; MYOFIBRILLAR PROTEIN; PROTEIN SOLUBILITY; SARCOPLASMIC PROTEIN; WHITE STRIPING;

ANIMALS; CHICKENS; COOKING; ELECTROPHORESIS, POLYACRYLAMIDE GEL; MEAT; MUSCLE PROTEINS; MYOFIBRILS; PECTORALIS MUSCLES; SPECTROPHOTOMETRY;

EID: 84905715313     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2014-03911     Document Type: Article

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