| Literature DB >> 22055084 |
E F Oreshkin1, M A Borisova, G S Tchubarova, V M Gorbatov, E A Permyakov, V L Shnyrov, E A Burstein.
Abstract
Structural changes caused by heating in the proteins of cured beef longissimus dorsi muscle were examined by fluorescence and differential scanning calorimetry. Denaturation occurred in four temperature ranges-40-55°C, 55-61°C, 62-70°C and above 70°C, in contrast to the three endothermic transitions reported for non-cured meats.Year: 1986 PMID： 22055084 DOI： 10.1016/0309-1740(86)90040-9
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209