HEAT‐INDUCED GELATION OF MYOSIN: FACTORS OF pH AND SALT CONCENTRATIONS
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5), 1280-1284
- https://doi.org/10.1111/j.1365-2621.1979.tb06419.x
Abstract
No abstract availableThis publication has 34 references indexed in Scilit:
- MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON COOKING LOSS, BINDING STRENGTH AND EXUDATE COMPOSITION IN SECTIONED AND FORMED HAMJournal of Food Science, 1978
- MEAT MASSAGING: THE EFFECTS OF SALT, PHOSPHATE AND MASSAGING ON THE PRESENCE OF SPECIFIC SKELETAL MUSCLE PROTEINS IN THE EXUDATE OF A SECTIONED AND FORMED HAMJournal of Food Science, 1978
- Heat-induced denaturation of myosin total rod.Agricultural and Biological Chemistry, 1976
- Stability of myofibrillar EDTA-ATPase in rabbit psoas fiber bundlesJournal of Agricultural and Food Chemistry, 1975
- EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIESJournal of Food Science, 1973
- Hinge region of myosinBiochemistry, 1973
- Relationships between Binding Quality of Meat and Myofibrillar ProteinsAgricultural and Biological Chemistry, 1971
- Myosin filamentogenesis: Effects of pH and ionic concentrationJournal of Molecular Biology, 1966
- Electron microscope studies on the structure of natural and synthetic protein filaments from striated muscleJournal of Molecular Biology, 1963
- The spontaneous transformation reactions of myosinBiochimica et Biophysica Acta, 1961