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Thermally Induced Changes in Quality of Chicken Breast Meat Protein Fractions
Functional properties of chicken breast meat are affected by heat treatments and the condition of meat, i.e., normal or pale, soft exudative (PSE) meat. The two main fractions of meat proteins, myofibrillar and sarcoplasmic are affected differently by the treatments and the condition of the meat. The aim of this study was to extract myofibrillar an... Read More»
Rakesh K Singh and Deepti Deshpande
Research Article: J Nutr Food Sci 2018, 8:709
DOI: 10.4172/2155-9600.1000709
Abstract Peer-reviewed Full Article Peer-reviewed Article PDF Mobile Full Article
