| The effects of linearly increasing heating rates (17, 38 and 85;Thermally induced protein gels were made using extracted salt-soluble proteins from stress susceptible pigs determined to be PSE. Effects of heating rates (17, 39 and 93;The effect of soy protein isolate (ISP) and sodium caseinate (SC) on thermally induced protein gels made of extracted salt-soluble porcine muscle proteins were studied. Effects of heating rates (17, 39 and 93... |
