Influence of storage conditions on the solubility of proteins of mechanically deboned chicken meat
1984
Mroczek, J. | Slowinski, M. | Rosa, A. (Szkola Glowna Gospodarstwa Wiejskiego - Akademia Rolnicza, Warszawa (Poland). Wydzial Technologii Zywnosci)
An increase in the solubility of muscular proteins and amine nitrogen content was found in meat stored at low temperatures. The increase was directly related to the time of the storage and was more intense in meat stored at -20 degrees C than at 4-6 degrees C
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