Effects of protein modification on textural properties and water holding capacity of heat induced turkey breast meat gels
The main objectives of this research were to examine effects of protein modification (protein cleavage and crosslinking) on turkey meat gelation and to evaluate textural properties and water holding capacity of meat gels prepared from normal and PSE (pale, soft, exudative) turkey breast meat.<p&g...
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| Format: | Others |
| Language: | en |
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University of Saskatchewan
2008
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| Online Access: | http://library.usask.ca/theses/available/etd-01172008-113934/ |