THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES

THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES

The character of changes in total protein fraction of muscle tissue of pork with PSE defects in the process of cooking at temperatures ranging from 40 to 72 g.C in steps of 2 g.C is investigated. Our studies have revealed differences in the change of state the total fraction of muscle proteins with...

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Bibliographic Details
Main Authors: O. Shalimova, M. Radchenko
Format: Article
Language:English
Published: Russian Journal of Agricultural and Socio-Economic Sciences 2012-03-01
Series:Russian Journal of Agricultural and Socio-Economic Sciences
Subjects:
PSE-pork
Total protein fraction
Boiling
Electrophoretic separation
Molecular weight
Online Access:http://www.rjoas.com/issue-2012-03/i003_article_2012_03.pdf
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spelling doaj-003a68effc13488ab4c949d82e68a5912020-11-24T22:29:11ZengRussian Journal of Agricultural and Socio-Economic SciencesRussian Journal of Agricultural and Socio-Economic Sciences2226-11842012-03-01331619THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURESO. ShalimovaM. RadchenkoThe character of changes in total protein fraction of muscle tissue of pork with PSE defects in the process of cooking at temperatures ranging from 40 to 72 g.C in steps of 2 g.C is investigated. Our studies have revealed differences in the change of state the total fraction of muscle proteins with defects PSE pork during cooking.http://www.rjoas.com/issue-2012-03/i003_article_2012_03.pdfPSE-porkTotal protein fractionBoilingElectrophoretic separationMolecular weight
collection DOAJ
language English
format Article
sources DOAJ
author O. Shalimova
M. Radchenko
spellingShingle O. Shalimova
M. Radchenko
THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES
Russian Journal of Agricultural and Socio-Economic Sciences
PSE-pork
Total protein fraction
Boiling
Electrophoretic separation
Molecular weight
author_facet O. Shalimova
M. Radchenko
author_sort O. Shalimova
title THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES
title_short THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES
title_full THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES
title_fullStr THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES
title_full_unstemmed THE CHANGE OF TOTAL PROTEIN FRACTION OF MUSCLE TISSUE OF PORK WITH BIO- AND PHYSICO-CHEMICAL SPECIFIC IN THE PROCESS OF COOKING AT DIFFERENT TEMPERATURES
title_sort change of total protein fraction of muscle tissue of pork with bio- and physico-chemical specific in the process of cooking at different temperatures
publisher Russian Journal of Agricultural and Socio-Economic Sciences
series Russian Journal of Agricultural and Socio-Economic Sciences
issn 2226-1184
publishDate 2012-03-01
description The character of changes in total protein fraction of muscle tissue of pork with PSE defects in the process of cooking at temperatures ranging from 40 to 72 g.C in steps of 2 g.C is investigated. Our studies have revealed differences in the change of state the total fraction of muscle proteins with defects PSE pork during cooking.
topic PSE-pork
Total protein fraction
Boiling
Electrophoretic separation
Molecular weight
url http://www.rjoas.com/issue-2012-03/i003_article_2012_03.pdf
work_keys_str_mv AT oshalimova thechangeoftotalproteinfractionofmuscletissueofporkwithbioandphysicochemicalspecificintheprocessofcookingatdifferenttemperatures
AT mradchenko thechangeoftotalproteinfractionofmuscletissueofporkwithbioandphysicochemicalspecificintheprocessofcookingatdifferenttemperatures
AT oshalimova changeoftotalproteinfractionofmuscletissueofporkwithbioandphysicochemicalspecificintheprocessofcookingatdifferenttemperatures
AT mradchenko changeoftotalproteinfractionofmuscletissueofporkwithbioandphysicochemicalspecificintheprocessofcookingatdifferenttemperatures
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