Functionality of muscle constituents in the processing of comminuted meat products

James C. Acton, Gregory Ray Ziegler, Donald L. Burge

Research output: Contribution to journalArticle

151 Citations (Scopus)
Original languageEnglish (US)
Pages (from-to)99-121
Number of pages23
JournalC R C Critical Reviews in Food Science and Nutrition
Volume18
Issue number2
DOIs
StatePublished - Jan 1 1982

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pH
Myosin Subfragments
Actinin
Actomyosin
food handling
Food Handling
Meat Products
Surface Properties
Muscle Proteins
Myofibrils
Meats
myofibrils
muscle protein
Myosins
myosin
Emulsions
Viscosity
meat products
Meat
Lipids

All Science Journal Classification (ASJC) codes

  • Medicine(all)

Cite this

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title = "Functionality of muscle constituents in the processing of comminuted meat products",
author = "Acton, {James C.} and Ziegler, {Gregory Ray} and Burge, {Donald L.}",
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journal = "Critical Reviews in Food Science and Nutrition",
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}

Functionality of muscle constituents in the processing of comminuted meat products. / Acton, James C.; Ziegler, Gregory Ray; Burge, Donald L.

In: C R C Critical Reviews in Food Science and Nutrition, Vol. 18, No. 2, 01.01.1982, p. 99-121.

Research output: Contribution to journalArticle

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