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Extraction of proteins in fresh chicken muscle.

Mahendrakar, N. S. and Moorjani, M. N. (1978) Extraction of proteins in fresh chicken muscle. Journal of Food Science and Technology, 14 (5). 223-224, 6 ref..

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Abstract

Extractability of protein in red and white muscle of chicken was studied after ageing in ice. Extractability of protein increased after 4 h ageing and remained almost the same even after 24 h of ageing. Protein extractability was higher in white muscle than red muscle.

Item Type: Article
Uncontrolled Keywords: AGEING-; chicken muscles, ageing & proteins extraction from; PROTEINS-ANIMAL; EXTRACTION-; MEAT-SPECIFIC; CHICKENS-; ageing & proteins extraction from chicken muscles
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Dec 2016 10:29
Last Modified: 28 Dec 2016 10:29
URI: http://ir.cftri.com/id/eprint/6502

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