Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods
Bo Wang, Baohua Kong, Fangfei Li, Qian Liu, Hongwei Zhang, Xiufang Xia
Topics & Concepts
Longissimus dorsiChemistryMyofibrilThermal stabilityProtein secondary structureProtein tertiary structureAnalytical Chemistry (journal)ChromatographyBiochemistryFood scienceOrganic chemistryMeat and Animal Product QualityBee Products Chemical AnalysisMuscle metabolism and nutrition