Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources: A Comparative Study
In the present study, myofibrillar proteins were extracted from the meat proteins of beef, lamb, chicken, tuna and emperor fish using non-denaturation method, and their physico-chemical and rheological properties were assessed. The myofibrillar proteins of beef, emperor and lamb samples had higher p...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2021-11-01
|
| Series: | Journal of Bioresources and Bioproducts |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2369969821000360 |