| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542465 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Low and normal pH meat had similar biochemical properties. ⺠Low pH meat had lower water holding capacity than normal pH meat. ⺠Protein denaturation may not be the main factor affecting water retention property. ⺠Freezing caused denaturation and oxidation of proteins.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jacky T.Y. Chan, Dileep A. Omana, Mirko Betti,