Changes in gel characteristics, rheological properties, and water migration of pse meat myofibrillar proteins with different amounts of sodium bicarbonate

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• who: Zhong-Wei Wu and colleagues from the School of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China School of Tourism and Cuisine, Yangzhou University, Yangzhou, China have published the paper: Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate, in the Journal: Molecules 2021, 26, x FOR PEER REVIEW 6 of 9 T1, 0/100 g sodium bicarbonate; T2, 0.2/100 g sodium bicarbonate; T3, 0.4/100 g sodium bicarbonate; T4, 0.6/100 g sodium bicarbonate. Each value . . .
  

   

  

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