Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles
Nan Pan, Yifan Hu, Ying Li, Yanming Ren, Baohua Kong, Xiufang Xia
Topics & Concepts
MyofibrilChemistryThermal stabilityFood scienceRandom coilChromatographyBiochemistryProtein secondary structureOrganic chemistryMeat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animals