Title : Effects of Hot Boning and Various Levels of Salt and Phosphate on Protein Solubility, Functionality, and Storage Characteristics of Preblended Pork Used in Frankfurters.

Pub. Date : 1987 Dec

PMID : 30978832






1 Functional Relationships(s)
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Compound Name
Protein Name
Organism
1 Addition of salt (1.5 or 3.0%) or phosphate (0.5%) generally increased the extraction of MHC and actin from the myofibrillar protein fraction in both HB and CB preblends. Salts major histocompatibility complex, class I, C Homo sapiens