Mechanism of Binding Chunks of Meat 1. Effect of Physical and Chemical Treatments

DETERMINATION OF NUCLEIC ACIDS IN ANIMAL TISSUES

G. Ceriotti · Journal of Biological Chemistry · 1955 · 1.2K citations · Full text

Life Sciences, Biochemistry, Molecular Biology +9

Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteins ^a ^b

G. R. HEGARTY, L. J. Bratzler, A. M. Pearson · Journal of Food Science · 1963 · 93 citations

Agriculture, Biochemistry, Food Science +15

Effect of Some Proteins on the Binding Quality of an Experimental Sausage ^a

Toshiyuki Fukazawa, Yoshio Hashimoto, Tsutomu Yasui · Journal of Food Science · 1961 · 84 citations

Agriculture, Biochemistry, Food Science +13

The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausage ^a, ^b

Toshiyuki Fukazawa, Yoshio Hashimoto, Tsutomu Yasui · Journal of Food Science · 1961 · 56 citations

Agriculture, Biochemistry, Food Science +17

Effect of Polyphosphates on Binding Properties of Chicken Meat

G.W. FRONING · Poultry Science · 1965 · 48 citations · Full text

Agriculture, Food Science, Poultry Science +9