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1972•Journal of the Science of Food and AgricultureRequires access

A note on the effect of elevated plate temperature on freeze‐dried porcine myofibrillar proteins

A. L. Parsons, R.A. Lawrie

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Abstract

Abstract Electrophoretic differences between the myofibrillar proteins of fresh porcine longissimus dorsi and psoas muscles, still detectable after freeze‐drying at a plate temperature of 60°C, largely disappear when the temperature is 80°C.

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What this paper is about

Abstract Electrophoretic differences between the myofibrillar proteins of fresh porcine longissimus dorsi and psoas muscles, still detectable after freeze‐drying at a plate temperature of 60°C, largely disappear when the temperature is 80°C.

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Available abstract

Abstract Electrophoretic differences between the myofibrillar proteins of fresh porcine longissimus dorsi and psoas muscles, still detectable after freeze‐drying at a plate temperature of 60°C, largely disappear when the temperature is 80°C.

Key concepts: Myofibril, Longissimus dorsi, Chemistry, Electrophoresis, Food science, Biochemistry, Anatomy, Biology

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