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    Please use this identifier to cite or link to this item: https://ir.fy.edu.tw:8080/ir/handle/987654321/2268


    Title: Myofibrillar protein extracts from spent hen meat to improve whole muscle processed meats.
    Authors: Cheng-Ta Li
    Contributors: 輔英科技大學 保健營養系
    Keywords: Spent hen;Myofibrillar protein;Protein functionality;TPA analysis
    Date: 2006-03-01
    Issue Date: 2010-09-26 14:12:23 (UTC+8)
    Abstract: Myofibrillar protein (MP) from spent hen meat was used as an ingredient for chicken breasts and pork hams. Cooking loss (CL) and texture of both products were evaluated. Salt-soluble MP was extracted following centrifugation. A brine with 6% MP or a brine without MP were injected into meat to 20% of the original meat weight. CL was reduced in pork hams treated with 6% MP (P < 0.05). Chicken breasts with 6% MP had greater hardness and gumminess than those without MP (P < 0.05). Pork hams with 6% MP had greater hardness, gumminess and chewiness than those without MP (P < 0.05). It was concluded MP from spent hen meat may be used to improve the functional properties of whole-muscle meat products.
    Relation: Meat Science 72(3),581-583
    Appears in Collections:[保健營養系] 期刊論文

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