Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef

Published 2017 View Full Article

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Title
Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef
Authors
Keywords
Protein oxidation, Water-holding capacity, Gel strength, Rheology, Viscoelasticity
Journal
FOOD CHEMISTRY
Volume 230, Issue -, Pages 475-481
Publisher
Elsevier BV
Online
2017-03-14
DOI
10.1016/j.foodchem.2017.03.073

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