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,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/ http://journalarticle.ukm.my/11059/1/06%20Mst%20Kamrun%20Nahar.pdf |