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Showing 1 to 4 of 4 for “"salt-soluble protein"”.
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Salt concentration and species affects protein extractability and processed meat characteristics
… the Institute of Medicine has recommended that salt levels be reduced in food, including processed meats. As such, it is critical to understand the interaction of salt level and meat species with regards to characteristics of further processed meat. Salt-soluble protein extraction, important in …
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A surimi-like material made from beef and pork and a novel protease in bovine and porcine skeletal muscle
… composition and functional properties. Percent salt-soluble protein of water-washed beef or pork was higher than that of commercial fish surimi. Total nitrogen contents of water-washed beef and pork were higher than those of respective muscle. When heated at a constant rate of 0.5$\sp\circ$C per …
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The effect of high pressure processing on pork quality, shelf life, palatability, and further processed products
… than controls. Western blot analysis determined protein degradation % for troponin t was less for treated samples at aging days 7, 14, and 21. Intramuscular collagen content of Longissimus chops was not different. Trained sensory analysis determined treated samples were more (P < 0.05) tender, …
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Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork
Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium. Therefore a need exists to understand how varying impurity levels in salt affect meat quality. This study evaluated the effects of various salt …