Food Science and Technology
Available Online: http://www.ejpau.media.pl/volume3/issue1/food/abs-01.html
CHARACTERISTICS OF MAIN PROTREIN FRACTIONS IN MALE TURKEY MEAT
The characteristics of chemical composition and main protein farctions of deboned turkey meat is presented. It can be concluded that the functional properties of that meat can be more influenced by the total content of protein and the degree of fiber disintegration than by differences in the contents of any specific protein fraction.
Key words: muscle protein, mechanically deboned meat, turkey meat.