title: Conformational changes in the muscle proteins of cured beef during heating.
abstract: Structural changes caused by heating in the proteins of cured beef longissimus dorsi muscle were examined by fluorescence and differential scanning calorimetry. Denaturation occurred in four temperature ranges-40-55°C, 55-61°C, 62-70°C and above 70°C, in contrast to the three endothermic transitions reported for non-cured meats.
authors: The All-Union Meat Research Institute, Ul Talaalihina 26, Moscow ZH 29, USSR.
authors: E F
authors: EF
authors: Oreshkin
authors: M A
authors: MA
authors: Borisova
authors: G S
authors: GS
authors: Tchubarova
authors: V M
authors: VM
authors: Gorbatov
authors: E A
authors: EA
authors: Permyakov
authors: V L
authors: VL
authors: Shnyrov
authors: E A
authors: EA
authors: Burstein