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Effect of Combined High Pressure and Thermal Treatment on Myofibrillar Proteins Solubilization of Beef Muscle

The effects of high pressure (to 600 MPa) at different temperatures (20 to 60 °C) for 20 min on protein solubilization and electrophoretic pattern in beef post-rigor longissimus dorsi muscle were studied. The results showed that protein solubilization increased with increasing temperature, especiall...

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Detalles Bibliográficos
Autores principales:	Ma, Hanjun, Zhou, Guanghong, Ledward, David A., Yu, Xiaoling, Pan, Runshu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Molecular Diversity Preservation International (MDPI) 2011
Materias:	Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3116173/ https://www.ncbi.nlm.nih.gov/pubmed/21686167 http://dx.doi.org/10.3390/ijms12053034

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