Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat
OBJECTIVE: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of t...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Asian-Australasian journal of animal sciences. - 1998. - 32(2019), 5 vom: 11. Mai, Seite 721-733
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| 1. Verfasser: |
Li, Ke
(VerfasserIn) |
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| Weitere Verfasser: |
Liu, Jun-Ya,
Fu, Lei,
Zhao, Ying-Ying,
Bai, Yan-Hong |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2019
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| Zugriff auf das übergeordnete Werk: | Asian-Australasian journal of animal sciences
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| Schlagworte: | Journal Article
Actomyosin
Chicken
Gel Properties
Molecular Forces
Pale, Soft and Exudative (PSE)-like |
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