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The objective of the study was to determine the dose-dependency of myofibrillar protein oxidation on oxidizing ferric ion. Pork myofibrillar protein isolates (MPI) were suspended in 15mM piperazine-N,N bis(2-ethane sulfonic acid) (PIPES) buffer (pH 6.0) with 0.6M NaCl, and incubated at 4°C for 24h with two levels of ferric ion (0.01 and 0.1mM FeCl 3 ) at eight concentrations of hydrogen peroxide...
Brine-incorporated meats have become major novelty food items in the present fresh meat retail market in the United States. Brines are used to “enhance” products’ moistness and juiciness; however, the physicochemical processes involved in water-binding and entrapment in the meat protein matrix have not been completely elucidated. This paper describes our recent studies on the mode of water-binding...
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