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The protein of intermediate moisture meat stored at tropical temperature
Author(s) -
OBANU Z. A.,
LEDWARD D. A.,
LAWRIE R. A.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00073.x
Subject(s) - moisture , solubility , desorption , chemistry , storage protein , chemical engineering , chromatography , organic chemistry , biochemistry , adsorption , engineering , gene
Summary Intermediate moisture beef was prepared by desorption (cook‐soak‐equilibration method) and stored at 38°G. The state of the proteins at processing and during storage was followed by solubility and electrophoretic studies. Two types of protein reactions—breakdown and crosslinking—were found to be going on simultaneously during storage. The crosslinking reactions over‐rode the breakdown reactions as storage advanced. The state of the proteins depends on the balance between these reactions.