FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

EDWARD POSPIECH, BOŻENA GRZEŚ

Title

Role of cytoskeletal proteins in formation of functional properties of meat

Abstract

This paper presents the most important data concerning the cytoskeletal proteins of the cross striated muscle tissue. Some of the proteins were characterised. Their role in the formation of basic functional properties of meat, particularly tenderness and water holding capacity was defined.

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