Enrichment of myofibrillar proteins from beef muscle by a simple sequential method
A great deal of attention has been paid to the most important proteins of the myofibrillar system – myosin, actin, titin and nebulin – because of their potential role in meat processing. Several methods from different sources were reported for their isolation. However, most of them are complex, tedi...
| Autores principales: | , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2022
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/12463 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4573.2008.00122.x https://doi.org/10.1111/j.1745-4573.2008.00122.x |
Ejemplares similares: Enrichment of myofibrillar proteins from beef muscle by a simple sequential method
- Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina
- Late-gestation protein restriction negatively impacts muscle growth and glucose regulation in steer progeny
- Evaluación de la composición y producción de concentrados proteicos de diferentes variedades de arveja amarillas y verdes (Pisum sativum L.)
- Agricultural Implications of the Protein Nutrition Problem
- Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
- Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles