Mimicking myofibrillar protein denaturation in frozen-thawed meat: Effect of pH at high ionic strength
Yuemei Zhang, Eero Puolanne, Per Ertbjerg
Topics & Concepts
MyofibrilChemistryDenaturation (fissile materials)CongelationMyosinSalt (chemistry)Ionic strengthFood scienceWater holding capacityChromatographyBiochemistryAqueous solutionNuclear chemistryOrganic chemistryThermodynamicsPhysicsMeat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animals