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Rakesh K Singh | OMICS International
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Rakesh K Singh

100 Cedar Street, Athens, GA 30602
USA
Publications

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

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