Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat

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Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat

This study examined the influence of pH and salt concentration on the protein solubility of slaughtered and non-slaughtered broiler chicken meat. Three types of salt (NaCl, Na2SO4, and (NH4)2SO4), five different pH levels (5.0, 6.0, 7.0, 8.0 and 9.0) and five salt concentrations (0.4, 0.8, 1.2, 1.6,...

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Bibliographic Details
Main Authors:	Mst Kamrun Nahar, Zarina Zakaria, Uda Hashim, Md Fazlul Bari
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/1/06%20Mst%20Kamrun%20Nahar.pdf

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