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Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-1893-4
Abstract: Changes in protein intermolecular interactions during thermo-gelling were measured to compare the gelation properties of isoelectric solubilization/precipitation (ISP)-isolated protein extracted (solubilized at 3.5 and 11.0, precipitated at 5.5 and 6.2) from pale, soft, and exudative…
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Keywords:
protein;
solubilization precipitation;
thermo gelling;
precipitation ... See more keywords
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Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2550-7
Abstract: Pale, soft, exudative (PSE-like) poultry phenomenon has been a growing problem in meat industry in terms of quality and economic losses, thus data is required to evaluate PSE raw material in product formulations. The aim…
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Keywords:
quality;
pse;
pse like;
turkey rolls ... See more keywords
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Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106929
Abstract: Abstract PSE-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. Although this muscle defect has been widely studied from a mechanistic angle, there is…
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Keywords:
like muscle;
muscle defect;
pse like;
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Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2019.102277
Abstract: Abstract The present study was performed to clarify the effects of pulsed electric field (PEF) on the physicochemical properties and conformations of myofibrillar proteins (MPs) extracted from pale, soft, exudative (PSE)-like chicken breast meat. Various…
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Keywords:
electric field;
like chicken;
pse like;
pef ... See more keywords
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Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.04.051
Abstract: Abstract Protein glycosylation results in structural changes which affects its functionalities. In this study, myofibrillar protein (MP) from pale, soft and exudative (PSE)-like chicken breast meat was grafted onto the glucosamine (GlcN) backbone using microbial…
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Keywords:
soft exudative;
pse like;
exudative pse;
solubility ... See more keywords
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Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2018.01.014
Abstract: Effects of rigor cross-bridge attachment on water holding in PSE-like conditions were investigated. A new model using permeabilised/skinned porcine longissimus thoracis et lumborum muscle fibres was established to study effects of varied pH, temperature and…
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Keywords:
muscle;
skinned porcine;
pse like;
rigor bonds ... See more keywords