Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat.

Santé-Lhoutellier, V S

Comparison of proteolysis in native, heat-treated and aged proteins from turkey meat. [electronic resource] - British poultry science May 2008 - 308-14 p. digital

Publication Type: Journal Article

1466-1799

10.1080/00071660802146006 doi


Aging
Animals
Chymotrypsin--analysis
Cooking
Hot Temperature
Hydrogen-Ion Concentration
Hygiene
Meat--analysis
Muscle, Skeletal--chemistry
Postmortem Changes
Proteins--analysis
Solubility
Trypsin--analysis
Turkeys