Journal Article10.1016/J.MEATSCI.2004.11.021
Effects of heat on meat proteins – Implications on structure and quality of meat products
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TL;DR: The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are discussed.
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About: This article is published in Meat Science. The article was published on 01 Jul 2005.
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Citations
The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major
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Sandra E. Hill,D. A. Ledward,Mitchell, J. R., Ph. D. +2 more
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TL;DR: Dilute Solution Viscometry of Food Biopolymers: structural properties of High Solids Biopolymer Systems and Functional Properties of Protein--Polysaccharide Mixtures.
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Differential scanning calorimetric studies of muscle and its constituent proteins.
TL;DR: Comparison with the purified proteins or fractions indicated that these transitions corresponded to denaturation of myosin, sarcoplasmic proteins and actin respectively, and the evidence suggested that this transition was closely linked with the process of contraction.
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