Cook Loss as a Function of Meat Heat Treatment and Regime
نویسندگان
چکیده
منابع مشابه
Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties.
Soluble proteins, myofibrillar proteins, collagen, texture, and cook loss were evaluated at different meat temperatures by heating ground and formed chicken breast meat in brass containers in a water bath to temperatures of 40, 50, 60, 70, or 80 C. The soluble proteins decreased by approximately 90% as meat temperature increased from 23 to 80 C. The myofibrillar protein subunits of molecular we...
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abstract a fundamental study of “historio-graphic metafiction” and “literary genres”, as introduced in “new historical philosophy”, and tracing them in the works of julian barnes having studied the two novels, the porcupine and arthur & george, by julian barnes, the researcher has applied linda hutcheon’s historio-graphic metafictional theories to them. the thesis is divided into five cha...
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ژورنال
عنوان ژورنال: Quality of Life (Banja Luka) - APEIRON
سال: 2014
ISSN: 1986-6038,1986-602X
DOI: 10.7251/qol1402081v