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...

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Detalles Bibliográficos
Autores principales: Li, Ke, Liu, Jun-Ya, Fu, Lei, Zhao, Ying-Ying, Bai, Yan-Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6502726/
https://www.ncbi.nlm.nih.gov/pubmed/30208698
http://dx.doi.org/10.5713/ajas.18.0389

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6502726/
https://www.ncbi.nlm.nih.gov/pubmed/30208698
http://dx.doi.org/10.5713/ajas.18.0389

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