Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1), 60-65
- https://doi.org/10.1111/j.1365-2621.1986.tb10836.x
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
- Role of myosin heavy chains from rabbit skeletal muscle in the heat-induced gelation mechanism.Agricultural and Biological Chemistry, 1984
- Effects of Salt, Tripolyphosphate and Sodium Alginate on the Texture and Flavor of Fish Patties Prepared from Minced SheepsheadJournal of Food Science, 1983
- Antioxidants in Restructured Beef/Pork SteaksJournal of Food Science, 1982
- Effects of Vacuum Mixing and Precooking on Restructured SteaksJournal of Food Science, 1982
- Competitive inhibition of interchain interactions in polysaccharide systemsJournal of Molecular Biology, 1980
- 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
- MEAT MASSAGING: EFFECTS OF SALT AND PHOSPHATE ON THE MICROSTRUCTURAL COMPOSITION OF THE MUSCLE EXUDATEJournal of Food Science, 1978
- Biological interactions between polysaccharides and divalent cations: The egg‐box modelFEBS Letters, 1973
- THE RESPIRATORY ENZYMES OF MEAT. III. THE INFLUENCE OF VARIOUS IONS ON BEEF SUCCINOXIDASEJournal of Food Science, 1956