Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2000
Volume 3
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Radomyski T. 2000. CHARACTERISTICS OF MAIN PROTREIN FRACTIONS IN MALE TURKEY MEAT , EJPAU 3(1), #01.
Available Online: http://www.ejpau.media.pl/volume3/issue1/food/abs-01.html

CHARACTERISTICS OF MAIN PROTREIN FRACTIONS IN MALE TURKEY MEAT

Tomasz Radomyski

 

ABSTRACT



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.