Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels

The use of caseinate, whole milk powder, and two whey protein preparations (WP; 2% w/w) was studied in minced meat made with normal breast (NB), and ones showing spaghetti meat (SM). SM is an emerging myopathy known for muscle fiber separation and lower protein content, costing $100s of millions to...

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Detalles Bibliográficos
Autores principales: Wang, Chaoyue, Susta, Leonardo, Barbut, Shai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498344/
https://www.ncbi.nlm.nih.gov/pubmed/36135272
http://dx.doi.org/10.3390/gels8090558

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498344/
https://www.ncbi.nlm.nih.gov/pubmed/36135272
http://dx.doi.org/10.3390/gels8090558

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