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Effect of buffer and pH on the protein extraction for chicken meat
(Trans Tech Publications, 2013)
The study was undertaken to determine the extraction of proteins from chicken meat. The effect of buffer (phosphate, citrate and glycine) and four pH values (6.0, 7.0, 8.0 and 9.0) were investigated. The protein extractability ...
Protein solubility behaviour of fresh and frozen chicken meat in slaughtering and non slaughtering condition
(Faculty of Food Science & Technology, Universiti Putra Malaysia, 2014)
This work was investigated the protein solubility properties of meat from chicken in different body part. The effects of fresh and freezing condition were studied on the protein solubility as a functional property of ...