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A note on the effect of elevated plate temperature on freeze‐dried porcine myofibrillar proteins
Author(s) -
Parsons A. L.,
Lawrie R. A.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230914
Subject(s) - myofibril , longissimus dorsi , chemistry , electrophoresis , food science , biochemistry , anatomy , biology
Electrophoretic differences between the myofibrillar proteins of fresh porcine longissimus dorsi and psoas muscles, still detectable after freeze‐drying at a plate temperature of 60°C, largely disappear when the temperature is 80°C.
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