Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

@article{Hrynets2011ComparativeSO,
  title={Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins},
  author={Y. Hrynets and D. A. Omana and Yan Xu and M. Betti},
  journal={Process Biochemistry},
  year={2011},
  volume={46},
  pages={335-343}
}
Abstract The study was undertaken to determine the physico-chemical properties of proteins isolated from mechanically separated turkey meat (MSTM) by a pH-shifting technique. The effect of four pH values (2.5, 3.5, 10.5 and 11.5) was investigated. Protein yield did not show any statistical difference between the extractions carried out at pH 2.5, 10.5 and 11.5. However, yield was considerably lower when pH of extraction was 3.5 (P = 0.0097). Total protein extractability and myofibrillar protein… Expand
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