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Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins.

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Title: Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins.
Authors: Rios-Mera JD; Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Piracicaba, SP 13418-900, Brazil., da Silva Pinto JS; Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Piracicaba, SP 13418-900, Brazil., Contreras-Castillo CJ; Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Piracicaba, SP 13418-900, Brazil. Electronic address: ccastill@usp.br.
Source: Meat science [Meat Sci] 2017 Sep; Vol. 131, pp. 25-27. Date of Electronic Publication: 2017 Apr 20.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Rios-Mera+JD%22">Rios-Mera JD</searchLink>; Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Piracicaba, SP 13418-900, Brazil.<br /><searchLink fieldCode="AU" term="%22da+Silva+Pinto+JS%22">da Silva Pinto JS</searchLink>; Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Piracicaba, SP 13418-900, Brazil.<br /><searchLink fieldCode="AU" term="%22Contreras-Castillo+CJ%22">Contreras-Castillo CJ</searchLink>; Universidade de São Paulo, Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Piracicaba, SP 13418-900, Brazil. Electronic address: ccastill@usp.br.
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  Data: <searchLink fieldCode="JN" term="%22101160862%22">Meat science</searchLink> [Meat Sci] 2017 Sep; Vol. 131, pp. 25-27. <i>Date of Electronic Publication: </i>2017 Apr 20.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%22">Elsevier </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101160862 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-4138 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203091740%22">03091740 </searchLink><i>NLM ISO Abbreviation: </i>Meat Sci <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.meatsci.2017.04.017
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      – Code: eng
        Text: English
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        StartPage: 25
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      – TitleFull: Effect of ultimate pH and ageing on thermal denaturation of bovine muscle proteins.
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              Text: 2017 Sep
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