Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen
and Broiler Meat during the Processing of Surimi-like Material (Ayami)

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Changes in Sarcoplasmic and Myofibrillar Proteins of Spent Hen and Broiler Meat during the Processing of Surimi-like Material (Ayami)

Spent hens (Rhode Island Red), aged 18 months and broilers (White Leghorn) aged 2 months were processed into a surimi-like material called Ayami. The processing method includes grinding the material twice through a 5mm grinder plate, followed by three steps of washing with ice cold water, after wh...

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Bibliographic Details
Main Authors:	Babji, Abdul Salam, Gna, Song Kee
Format:	Article
Language:	English English
Published:	Universiti Putra Malaysia Press 1994
Online Access:	http://psasir.upm.edu.my/id/eprint/3200/ http://psasir.upm.edu.my/id/eprint/3200/1/Changes_in_Sarcoplasmic_and_Myofibrillar_Proteins_of_Spent_Hen.pdf

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