Changes in some biochemical indices of stability of broiler chicken actomyosin at different levels of sodium bicarbonate in presence and absence of sodium chloride
This study examined some physicochemical properties of actomyosin isolated from pre-rigor
chicken breast muscle (Pectoralis major) to gain insight on its interaction with 0.2–1.0 M
sodium bicarbonate (NaHCO3) either with or without 3% sodium chloride (NaCl). NaHCO3
has been a frequent quality raiser with respect to water holding capacity of meat, which is
adversely affected at low pH. This study document a remarkable inactivation of ATPases and
the weakening of actin-myosin interaction with increasing molarity of NaHCO3, irrespective …
chicken breast muscle (Pectoralis major) to gain insight on its interaction with 0.2–1.0 M
sodium bicarbonate (NaHCO3) either with or without 3% sodium chloride (NaCl). NaHCO3
has been a frequent quality raiser with respect to water holding capacity of meat, which is
adversely affected at low pH. This study document a remarkable inactivation of ATPases and
the weakening of actin-myosin interaction with increasing molarity of NaHCO3, irrespective …
Changes in some biochemical indices of stability of broiler chicken actomyosin at different levels of sodium bicarbonate in presence and absence of sodium chloride.
RS Rashid Saleem, AH Absar-ul Hasnain… - 2015 - cabidigitallibrary.org
This study examined some physicochemical properties of actomyosin isolated from pre-rigor
chicken breast muscle (Pectoralis major) to gain insight on its interaction with 0.2-1.0 M
sodium bicarbonate (NaHCO3) either with or without 3% sodium chloride (NaCl). NaHCO3
has been a frequent quality raiser with respect to water holding capacity of meat, which is
adversely affected at low pH. This study document a remarkable inactivation of ATPases and
the weakening of actin-myosin interaction with increasing molarity of NaHCO3, irrespective …
chicken breast muscle (Pectoralis major) to gain insight on its interaction with 0.2-1.0 M
sodium bicarbonate (NaHCO3) either with or without 3% sodium chloride (NaCl). NaHCO3
has been a frequent quality raiser with respect to water holding capacity of meat, which is
adversely affected at low pH. This study document a remarkable inactivation of ATPases and
the weakening of actin-myosin interaction with increasing molarity of NaHCO3, irrespective …
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