Processed Meats and Protein Functionality

The research efforts communicated in this thesis revolve around new and improved ways to make sectioned and formed products. In conjunction with the manufacturing of these products, laboratory techniques were devised to delineate what types of chemical and/or physical changes were occurring to the muscle proteins due to processing conditions. This research approach relates processed meat manufacturing with the functional aspects of muscle proteins.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Animal Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Solomon, Louis Wise

• Agriculture, Food Science and Technology

Language dc:language

eng

Identifier

(UMI)AAI8017987

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/66945