Characteristics of main protein fractions in male turkey meat

• Autorzy: Radomyski T.
• Języki publikacji: EN

Abstrakty

EN

The characteristics of chemical composition and main protein farctions of deboned turkey meat is presented. It can be concluded that the functional properties of that meat can be more influenced by the total content of protein and the degree of fiber disintegration than by differences in the contents of any specific protein fraction.

Słowa kluczowe

EN

muscle protein; mechanically deboned meat; male; protein fraction; turkey meat; turkey carcass; meat product

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2000
• Tom: 03
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume3/issue1/food/art-01.html

Twórcy

autor

Radomyski T.

• APC Polska, Sp. z o.o., Miczurina 20, 60-318 Poznan, Poland

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